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A hearty and flavorful street-food classic. Spiced mutton mince is cooked to perfection and wrapped in a soft, flaky paratha with crisp onions and a squeeze of lime. Perfect for a satisfying lunch or dinner.
For 4 servings
Prepare the Paratha Dough
Cook the Mutton Keema Filling
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A hearty and flavorful street-food classic. Spiced mutton mince is cooked to perfection and wrapped in a soft, flaky paratha with crisp onions and a squeeze of lime. Perfect for a satisfying lunch or dinner.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 790.89 calories per serving with 31.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Make the Parathas
Assemble and Serve the Rolls
Replace mutton with minced chicken or turkey for a leaner version. Cooking time for chicken keema will be shorter, around 15-20 minutes.
Use crumbled paneer or soya granules instead of mutton. Sauté the paneer or soaked soya granules with the masala for a delicious vegetarian alternative.
After cooking one side of the paratha, flip it and crack an egg onto it. Spread the egg over the surface and cook until set. Then flip again, place the filling, and roll.
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper powder along with the garam masala for extra heat.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
The combination of complex carbohydrates from the whole wheat atta and protein from the keema provides a steady release of energy, keeping you full and energized for longer.
The use of whole wheat flour (atta) for the parathas adds dietary fiber to the meal, which promotes healthy digestion and regular bowel movements.
A single Mutton Keema Roll contains approximately 550-650 calories, depending on the amount of oil used and the fat content of the mutton. It's a substantial and filling meal.
It can be part of a balanced diet. It's an excellent source of protein and iron from the mutton and provides complex carbohydrates and fiber from the whole wheat paratha. To make it healthier, use lean mutton mince, minimize the oil for cooking, and add more fresh vegetables like shredded cabbage or carrots to the filling.
Yes, you can cook the parathas beforehand. Let them cool completely, stack them with parchment paper in between, and store them in an airtight container in the refrigerator for up to 2 days. Reheat on a hot tawa just before assembling the rolls.
If the filling has too much moisture, simply remove the lid and cook it on medium-high heat, stirring frequently. This will allow the excess water to evaporate until you reach the desired semi-dry consistency.
Absolutely! This recipe is a fantastic way to use leftover Keema Matar or any dry mutton keema preparation. Just warm up the keema, prepare fresh parathas, and assemble.