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A hearty and flavorful North Indian flatbread stuffed with a spicy minced mutton filling. This classic dish is perfect for a special breakfast, lunch, or dinner, best served with a side of cool yogurt or tangy pickle.
For 4 servings
Prepare the Dough
Cook the Keema Filling
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A hearty and flavorful North Indian flatbread stuffed with a spicy minced mutton filling. This classic dish is perfect for a special breakfast, lunch, or dinner, best served with a side of cool yogurt or tangy pickle.
This north_indian recipe takes 70 minutes to prepare and yields 4 servings. At 585.17 calories per serving with 27.16g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Stuff and Roll the Parathas
Cook the Parathas
Serve
You can substitute mutton with an equal amount of minced chicken (Chicken Keema) or turkey for a leaner option. The cooking time for the filling might be slightly shorter.
For a vegetarian version, replace the mutton keema with crumbled paneer (Paneer Bhurji), mashed potatoes, or soya granules (Soya Keema).
Add 1/2 cup of green peas (matar) to the keema filling along with the tomatoes for extra texture and flavor.
Increase the number of green chilies or the amount of red chili powder for a spicier paratha. For a milder version, reduce or omit them.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The whole wheat flour used for the paratha is a complex carbohydrate, providing a steady release of energy and keeping you full for longer.
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Spices like cumin, coriander, and ginger have traditionally been used in Indian cooking to aid digestion and improve gut health.
A single Mutton Keema Paratha contains approximately 350-420 calories, depending on the amount of ghee used and the fat content of the mutton. This recipe makes 8 parathas, with a serving size of 2.
Mutton Keema Paratha can be part of a balanced diet when consumed in moderation. It's a good source of protein from mutton and complex carbs from whole wheat flour. To make it healthier, use lean mutton, control the amount of ghee, and serve it with a side of yogurt and salad.
The key is a completely dry and cool filling. Also, ensure your dough is soft and well-rested. When stuffing, seal the edges tightly. Roll with gentle, even pressure from the center outwards.
Yes, absolutely! You can prepare the keema filling a day or two in advance and store it in an airtight container in the refrigerator. This can save a lot of time.
Yes. You can freeze them either semi-cooked or fully cooked. To freeze, stack the cooled parathas with a piece of parchment paper between each one, place them in a freezer-safe bag, and freeze. Reheat on a hot tawa with a little ghee.
Keema Paratha is a complete meal in itself but pairs wonderfully with plain yogurt (dahi), mint-coriander chutney, raita (like boondi or cucumber raita), and Indian pickles (achaar).