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A hearty and flavorful flatbread stuffed with a spicy minced mutton filling. This North Indian classic is a complete meal in itself, perfect for a special breakfast, lunch, or dinner.
For 4 servings
Prepare the Dough
Cook the Kheema Filling
A hearty and flavorful flatbread stuffed with a spicy minced mutton filling. This North Indian classic is a complete meal in itself, perfect for a special breakfast, lunch, or dinner.
This north_indian recipe takes 75 minutes to prepare and yields 4 servings. At 590.15 calories per serving with 27.23g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Stuff and Shape the Parathas
Roll and Cook the Parathas
Serve
You can easily substitute mutton with minced chicken or turkey. The cooking time for the filling might be slightly shorter.
Add finely chopped mint leaves along with coriander for extra freshness. You can also add 1/2 cup of green peas to the kheema while it's cooking.
For a spicier version, increase the amount of green chillies or add a pinch of black pepper powder to the filling.
For a vegetarian alternative, use crumbled paneer, mashed potatoes, or a soya granule mixture as the filling.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The minced mutton provides heme iron, a form that is easily absorbed by the body. Iron is essential for forming hemoglobin, preventing anemia, and boosting energy levels.
The combination of complex carbohydrates from the whole wheat flour (atta) and protein from the mutton provides a steady release of energy, keeping you full and energized for longer.
A single Mutton Kheema Paratha contains approximately 300-350 calories, depending on the amount of ghee used for cooking and the fat content of the mutton. A serving of two parathas would be around 600-700 calories.
Mutton Kheema Paratha can be part of a balanced diet. It's a good source of protein from mutton and complex carbohydrates from whole wheat flour. However, it is calorie-dense and contains saturated fat. To make it healthier, use lean minced mutton and control the amount of ghee used for frying.
Tearing usually happens for three reasons: 1) The filling is too moist. Make sure to cook the kheema until it's completely dry. 2) The filling is not cooled. Hot filling will steam the dough. 3) You are applying too much pressure while rolling. Be gentle and use even pressure.
Yes, absolutely! The kheema filling can be prepared a day or two in advance and stored in an airtight container in the refrigerator. This makes the process much quicker on the day you want to make the parathas.
Yes, but you must dry it out completely. Simmer the leftover curry in an open pan until all the gravy has evaporated and you are left with a dry mixture. Ensure it's not too oily.
Kheema Paratha is a meal in itself but pairs wonderfully with cooling accompaniments like plain yogurt (dahi), mint raita, boondi raita, or a simple kachumber salad (onion, tomato, cucumber). A side of lemon or mango pickle also complements it well.
This recipe goes great with these complete meals
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