Mutton Keema Stuffed Paratha Recipe, Crispy
Dry-cooked mutton keema sealed in whole-wheat dough, rolled thin and cooked in ghee until crisp. Serve with curd or pickle.
Raw materials
One 450 g pack covers this twice. Use 300 g here and keep the rest chilled.
Ingredients
Method
5 steps. Read it through before you start.
- 01Cook the filling
Fry the onion and chillies in oil. Add the paste, mince and spices. Cook 12 minutes until very dry. Cook until tender, and until minced or shaped meat reaches 71 °C at the centre if you use a thermometer. Cool fully and add the coriander.
- 02Make the dough
Knead the flour, salt and water into a soft dough. Rest 20 minutes.
- 03Stuff
Divide into 8 balls. Flatten, add 2 tbsp filling, seal and roll out gently.
- 04Cook
Cook on a hot tawa for 1 minute per side. Add ghee and cook until golden and crisp.
- 05Serve
Serve hot with curd.
Questions
Why did the parathas tear?+
The filling was wet or warm. Cool it and keep it dry.
Can I freeze them?+
Yes. Cook them halfway and freeze.
Can I use maida?+
Yes, but whole wheat is more traditional.