Keema Paratha
Minced lamb stuffed wheat paratha for heavy non-veg breakfast. Served with yogurt and green chutney.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- onion — 80 g (chopped)
- garam masala powder — 3 g (ground)
- ginger garlic paste — 15 g (whole)
- Curd — 100 g (whole)
- Mutton — 100 g (chopped)
- Wheat Flour (Atta) — 250 g (ground)
Tempering
- oil — 2 tbsp (whole)
Method
- Take the wheat flour in a bowl, add a little salt and water, and knead into a soft, smooth dough. Cover and rest for 15 minutes.
- Heat a little oil in a pan, add the chopped onion and ginger garlic paste, and saute till the onion turns soft and light golden.
- Add the minced mutton to the pan, sprinkle salt and garam masala powder, and cook on medium flame, stirring often, till the mutton is fully cooked and dry.
- Stir in the curd and cook for another 2 to 3 minutes till the keema mixture turns thick and dry with no moisture left. Let it cool a little.
- Divide the dough into balls, flatten each, place a portion of the keema stuffing in the centre, and seal the edges to enclose the filling completely.
- Dust with flour and roll out gently into a paratha, taking care that the stuffing does not spill out.
- Heat a tawa and place the paratha on it, drizzling oil around the edges, and cook on both sides on medium flame till golden brown crisp spots appear.
- Garnish with chopped coriander leaves and serve the hot keema paratha with curd or pickle.
Common questions
- How many calories in one plate of Keema Paratha?
- 359 kcal per plate.
- How much cooking time?
- 45 min — 30 min prep, 15 min cooking.