Minced Mutton (Keema) Paratha

INGREDIENTS:

Mutton Keema 500 grams
Onions 2 large chopped
Ginger-Garlic Paste 1 tbsp
Red Chili Powder 1 tsp
Coriander powder 1 tsp
Turmeric Powder 1 tsp
Green Chili paste 1 tsp
Tomatoes 2 chopped
Cumin Seeds 1 tsp
Salt to taste
Water as required
Coriander leaves, chopped, a handful
All-Purpose Flour 2 cups
Oil 4 tbsp

METHOD:

Serving size: 4-5

Mix all-purpose flour, salt, and 2 tbsp vegetable oil in a large bowl. Mix the ingredients together to make a crumbly texture.

Add water and knead until the dough is soft and smooth. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.

Heat oil in a pan and add cumin seeds. Allow them to splutter.

Add chopped onions and sauté until they turn translucent.

Stir in ginger-garlic paste and green chili paste, and sauté until the raw smell disappears.

Add chopped tomatoes and cook until they turn soft and mushy.

Add red chili powder, turmeric powder, and coriander powder. Mix well.

Add minced mutton to the pan along with 1 cup of water and salt to taste. Cover and cook until the keema is fully cooked and the mixture becomes completely dry.

Once cooked, mix in the chopped coriander leaves and allow the keema to cool.

Take a small portion of the dough and roll it into a medium-sized circle (approximately 4 inches in diameter). Place a generous amount of the filling in the center of the circle. Fold the sides like an envelope and roll out into a square shape of desired thickness. You can also roll out the parathas in a triangular or circular shape.

Heat a griddle over medium heat. Place the rolled-out paratha on the hot griddle.

Apply oil and cook the paratha until it turns golden brown and crisp on both sides.

Serve mutton keema paratha with cucumber raita, mint chutney, or plain yogurt.

Comments

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