Mutton Keema Roll

Name: Mutton Keema Roll
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g mutton mince (freshly minced); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped); 2 cup whole wheat flour; 0 water (for kneading dough); 1 pcs egg white (lightly beaten)

RATING

4.4/5(78)

TASTE SCORE

9/10

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.

PREP

25m

COOK

35m

SERVES

1 PIECE

675 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use freshly minced mutton with some fat for a juicier, more flavorful keema filling.
2
Cook the keema on low heat until completely dry — excess moisture will make the paratha soggy.
3
Let the dough rest for at least 15 minutes; this relaxes the gluten and makes rolling easier.
4
Spread egg white only on one side of the paratha for a crisp, non-greasy exterior.
5
Press the paratha gently with a spatula while cooking for even browning and extra crispiness.
6
Wrap the assembled roll in foil or parchment to trap heat and make it easy to eat on the go.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein

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.

Vegetarian

Swap mutton mince with crumbled paneer or cooked soya granules (textured vegetable protein) for a vegetarian version that still has a meaty texture.

Spicier

Add 1-2 finely chopped green chilies and an extra pinch of red chili powder to the keema for those who love intense heat.

HEALTH BENEFITS