Mutton Keema Roll
Spicy, flavorful minced mutton cooked with aromatic spices, stuffed inside a flaky, pan-fried paratha. A classic Kolkata street food favorite, this roll is messy, juicy, and absolutely irresistible. Perfect for a quick lunch or an indulgent evening snack.
For 4 servings
- prep · ~20 min
Prepare the paratha dough.
Mix whole wheat flour, 2 tsp oil, and a pinch of salt in a bowl. Add water little by little, kneading until you get a soft, smooth dough. Cover with a damp cloth and rest for 15 minutes.
- saute · ~30 min
Cook the keema mixture.
1.Heat 2 tbsp oil in a pan over medium heat. Add chopped onions and sauté until golden brown (5-7 min).2.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (1 min).3.Add chopped tomatoes and cook until they turn soft and mushy (3-4 min).4.Add mutton mince, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well, breaking up any lumps.5.Cover and cook on low heat until the mince is tender and dry, stirring occasionally (15-20 min). - mix · ~2 min
Finish the keema filling.
1.Turn off the heat. Sprinkle garam masala and mix.2.Add lemon juice and chopped coriander leaves. Mix well and set aside to cool slightly.TIPLet the keema cool a bit. Hot filling can make the paratha soggy. - prep · ~5 min
Roll out the parathas.
1.Divide the rested dough into 4 equal portions.2.Roll each portion into a thin, roughly rectangular or round paratha about 8 inches wide. - fry · ~10 min
Cook the parathas with egg.
1.Heat a tawa over medium-high heat. Place a rolled paratha on it.2.Cook for 30 seconds, then flip. Spread a quarter of the beaten egg white on the cooked side.3.Flip again so the egg side is down. Cook until the egg is set and the paratha is golden and crisp (1-2 min).4.Drizzle 1/4 tsp oil around the edges. Remove from tawa and repeat for remaining parathas.TIPPress down gently with a spatula for an extra-crispy paratha. - assemble · ~2 min
Assemble the mutton keema rolls.
Place a generous portion of the cooked keema filling in the center of each paratha, egg-side up. Top with a few raw onion slices and green chili slices. Fold the sides over the filling and roll it up tightly. Wrap the bottom half in a paper napkin or foil for a mess-free eating experience.
- serve
Serve immediately.
Enjoy the rolls hot with a side of tangy mint chutney or ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly minced mutton with some fat for a juicier, more flavorful keema filling.
- 2Cook the keema on low heat until completely dry — excess moisture will make the paratha soggy.
- 3Let the dough rest for at least 15 minutes; this relaxes the gluten and makes rolling easier.
- 4Spread egg white only on one side of the paratha for a crisp, non-greasy exterior.
- 5Press the paratha gently with a spatula while cooking for even browning and extra crispiness.
- 6Wrap the assembled roll in foil or parchment to trap heat and make it easy to eat on the go.
Adapt it for your goals.
High-Protein
Replace the whole wheat paratha with a low-carb, high-protein wrap made from chickpea flour (besan) or use large lettuce leaves for wrapping — ideal for low-carb or keto diets.
VegetarianVegetarian
Swap mutton mince with crumbled paneer or cooked soya granules (textured vegetable protein) for a vegetarian version that still has a meaty texture.
SpicierSpicier
Add 1-2 finely chopped green chilies and an extra pinch of red chili powder to the keema for those who love intense heat.
Why this is on our healthy list.
Rich in Iron
Mutton is a natural source of heme iron, which helps prevent anemia and supports healthy blood oxygen levels.
Good Source of Protein
One roll provides a substantial amount of high-quality animal protein, essential for muscle repair and satiety.
Contains Anti-inflammatory Spices
Turmeric, ginger, and cumin in the filling are known anti-inflammatory ingredients that support digestion and joint health.
Frequently asked questions
Yes, chicken mince works well — reduce cooking time by 5-7 minutes since chicken cooks faster than mutton.
