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delicious mutton keema paratha recipe
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Stuffed Keema Paratha Recipe

This stuffed keema paratha recipe is an Indian flatbread recipe where the stuffing is made with minced meat or keema. Once you try my recipe, you will never go back to the keema paratha from the restaurant that you frequent. With some neat tips and tricks, you can easily make some mutton keema parantha at home.
Course Main Course
Cuisine Bengali
Keyword Flatbread Recipe, Indian Breads, Mutton Recipes, Parantha Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 pieces
Author Priyanka

Equipment

  • Stove Top
  • Pressure Cooker
  • Skillet or Tawa

Ingredients

For the Dough

  • 2 cups Whole Wheat Flour
  • 2 tbsp Ghee or Vanaspati
  • 1 tsp Salt
  • Water to knead the dough

For Kheema Filling

  • 250 gms Mutton Kheema
  • 1 Onions Large, Finely Chopped
  • 5 Garlic Cloves Finely Chopped
  • 1 inches Ginger Finely Chopped
  • Salt to Taste
  • 4 tbsp Mustard Oil For preparing the Kheema FIlling
  • 1 tsp Red Chili Powder

Instructions

Preparing the Dough

  • Mix the Flour with Salt before adding the Ghee and rubbing it in till it becomes smooth and there are no lumps left.
  • Now, start kneading the dough by adding water gradually. Once it is soft and supple, keep it covered and allow it to rest.

Preparing the Filling or Kheema Stuffing

  • Take a Pressure Cooker and heat Mustard Oil in it. Add finely chopped Onions, Ginger and Garlic. Saute for five minutes on medium heat.
  • Add the minced meat and season it with salt. Stir it nicely till everything is mixed.
  • While frying, add Red Chili Powder and mix it well. At this stage, add half cup full of water and close the lid of the cooker.
  • Allow it to whistle 4-5 times on high heat before turning the heat off. Let it rest till the steam is out completely.
  • Once the Pressure Cooker cools off, open the lid and turn the heat on again. This time, reduce the water, if any, so that the filling has very little or no moisture in it.
  • Once the filling is dry and cooked, take it off the heat and allow it to cool.
  • Pinch out a dough ball of Tennis Ball size and flatten them with a rolling pin on a slightly floured surface. Keep the edges thinner than the centre. Now take 2-3 tbsp of the filling and place it at the centre. gather the edges and pinch it together to seal the filling inside. Dab it in some flour and roll it into paranthas.
  • Heat a skillet and fry these paranthas till they turn golden brown on both sides.
  • Prepare all the Paranthas in this manner. Serve hot.