Mutton Keema Roll
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
4 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Paratha Dough
- b.In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil. Mix with your fingertips until it resembles coarse crumbs.
- c.Gradually add approximately 1 cup of warm water, kneading gently to form a soft, pliable dough. The dough should be smooth but not sticky.
- d.Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This allows the gluten to relax, resulting in softer parathas.
- 2
Step 2
- a.Cook the Mutton Keema Filling
- b.Heat 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat. Add 1 tsp of cumin seeds and allow them to splutter.
- c.Add the 2 finely chopped onions and sauté for 6-8 minutes until they turn translucent and light golden.
- d.Stir in 2 tbsp of ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
- e.Add the 2 chopped tomatoes and 2 slit green chilies. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and turn mushy.
- f.Add the spice powders: 0.5 tsp turmeric, 1 tsp red chili powder, and 1.5 tsp coriander powder. Sauté the masala for 2-3 minutes until the oil begins to separate from the mixture.
- g.Add the 500g of mutton keema and 1.5 tsp of salt. Increase the heat to high and cook for 5-7 minutes, breaking up any lumps with your spatula, until the keema is browned all over.
- h.Pour in 0.5 cup of water, stir well, and bring to a simmer. Reduce the heat to low, cover the pan, and let it cook for 20-25 minutes, or until the mutton is tender and the moisture has mostly evaporated. The filling should be semi-dry.
- i.Uncover, sprinkle 1 tsp of garam masala and 3 tbsp of chopped coriander leaves. Mix well, cook for another minute, and then turn off the heat.
- 3
Step 3
- a.Make the Parathas
- b.Knead the rested dough for a minute and divide it into 4 equal portions. Roll each portion into a smooth ball.
- c.Lightly flour a clean surface and roll out one dough ball into a thin circle, about 7-8 inches in diameter.
- d.Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot tawa.
- e.Cook for about 30-40 seconds until you see small bubbles forming on the surface. Flip it over.
- f.Drizzle about 0.5 tsp of oil on top and around the edges. Press down gently with a spatula and cook for about 1 minute until golden-brown spots appear.
- g.Flip again, apply another 0.5 tsp of oil, and cook the other side for a minute until cooked through. Keep the cooked parathas warm in a casserole or wrapped in a kitchen towel.
- 4
Step 4
- a.Assemble and Serve the Rolls
- b.Place a warm paratha on a plate or board.
- c.Spoon a generous portion (about 1/4th of the filling) of the mutton keema in a line down the center.
- d.Top the keema with a handful of thinly sliced raw onions.
- e.Squeeze a wedge of lemon over the filling for a tangy finish.
- f.Tightly roll the paratha from one side to the other. Secure the bottom half with parchment paper or aluminum foil to hold its shape.
- g.Serve the Mutton Keema Rolls immediately, accompanied by mint chutney or raita.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema filling is relatively dry. A wet filling will make the paratha soggy.
- 2For a richer flavor, you can cook the parathas with ghee instead of oil.
- 3Let the dough rest for at least 20 minutes. This is crucial for soft, pliable parathas that are easy to roll.
- 4To get tender keema, cook it on low heat (dum style) after the initial browning.
- 5Assemble the rolls just before serving to maintain the crispness of the onions and the texture of the paratha.
- 6For a classic street-style touch, you can add a layer of beaten egg to the paratha while cooking it on the tawa.
Adapt it for your goals.
Protein Swap
Replace mutton with minced chicken or turkey for a leaner version. Cooking time for chicken keema will be shorter, around 15-20 minutes.
VegetarianVegetarian
Use crumbled paneer or soya granules instead of mutton. Sauté the paneer or soaked soya granules with the masala for a delicious vegetarian alternative.
Kathi Roll StyleKathi Roll Style
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.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
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.
Sustained Energy Release
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.
Aids Digestive Health
The use of whole wheat flour (atta) for the parathas adds dietary fiber to the meal, which promotes healthy digestion and regular bowel movements.
Frequently asked questions
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.