Mutton Kheema Paratha

Name: Mutton Kheema Paratha
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup whole wheat flour (for dough); 1 tbsp oil (for dough); 0.5 tsp salt (divided); 0.75 cup water (for kneading, adjust as needed); 300 g mutton mince (lean); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 tbsp coriander leaves (chopped); 0.5 tsp cumin seeds; 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tbsp lemon juice; 2 tbsp ghee (for cooking parathas)

RATING

4.4/5(78)

TASTE SCORE

9/10

Flaky whole wheat parathas stuffed with spiced minced mutton make a hearty, satisfying Indian meal. The filling is cooked until dry and flavorful, then tucked into soft dough and pan-cooked until golden.

PREP

30m

COOK

35m

SERVES

1 PIECE

538 cal

SERVINGS

METHOD · 6 STEPS

knead · ~20 min
Knead the dough.
Mix whole wheat flour, 0.25 tsp salt, 1 tbsp oil, and water to make a soft, smooth dough. Knead for 5 minutes, cover, and let it rest while you prepare the filling.
TIPA slightly soft dough makes stuffed parathas easier to roll without tearing.
saute · ~8 min
Cook the kheema filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add onion, green chili, ginger, and garlic, then cook until the onion turns light golden, 5-6 minutes.
4.Add mutton mince and break it up well with a spoon.
5.Add the remaining salt, red chili powder, turmeric powder, coriander powder, and garam masala.
saute · ~15 min
Dry out the filling.
Cook the mince over medium heat for 10-12 minutes, stirring often, until it is fully cooked and any moisture has dried up. Turn off the heat, then mix in coriander leaves and lemon juice. Cool the filling completely.
TIPKeep the filling fairly dry or the parathas will burst while rolling.
assemble · ~10 min
Stuff and shape the parathas.
1.Divide the dough into 4 equal balls and divide the filling into 4 portions.
2.Roll one dough ball into a small disc using a little dusting flour.
3.Place one portion of filling in the center and gather the edges to seal.
4.Flatten gently and roll into a medium paratha without pressing too hard.
TIPRoll from the center outward with light pressure to keep the filling evenly spread.
fry · ~12 min
Cook the parathas.
1.Heat a tawa or skillet over medium heat.
2.Place one paratha on the hot surface and cook until light bubbles appear, about 1 minute.
3.Flip, spread a little ghee, and cook until golden spots form.
4.Flip again, add a little more ghee, and cook both sides until crisp golden patches appear.
TIPMedium heat cooks the layers through; high heat can brown the outside before the inside is done.
serve
Serve the parathas hot.

PRO TIPS

What to keep in mind.

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

1
Cook the kheema until the pan looks almost dry; any leftover moisture makes the stuffed parathas split.
2
Let the filling cool completely before stuffing so steam does not soften the dough from inside.
3
Finely chop the onion and green chili so the filling spreads evenly and rolls without lumps.
4
If the mince releases fat, cook a little longer rather than adding flour; a dry filling keeps the flavor cleaner.
5
Seal the dough pouch tightly and pinch off any thick top knot before rolling for an even paratha.
6
Use medium heat on the tawa so the whole wheat dough cooks through before the ghee browns the outside.
7
Make the kheema filling a day ahead and chill it; cold filling is easier to portion and stuff.