Keema paratha is made with minced mutton cooked with onions, ginger, garlic and a variety of aromatic spices. It is stuffed inside dough balls and rolled in a square shape before frying to perfection with cooking oil, ghee or butter. The steps to make keema paratha at home are quite easy and quick, as you will discover reading my recipe.
KEY TAKEAWAYS
- Keema parathas are widely popular in North India but is loved in other regions as well.
- Serve them hot with achaar of your choice, salad, coriander-yogurt chutney, or any vegetable or non-veg gravy.
- Keema paratha tastes spicy, savory and slightly creamy.
- Other similar parathas are chicken paratha, egg paratha, soyabean paratha, and mixed vegetable paratha.
The Ingredients:
To make the paratha stuffing:
- 500 grams mutton (minced)
- 2 tbsp cooking oil
- 1 tsp ginger (finely chopped)
- 1 tbsp green chilies (finely chopped)
- 1 piece onion (medium size, very finely chopped)
- 1 tbsp ginger garlic paste
- 1 tsp cumin seeds (crushed)
- 1 tsp black pepper (crushed)
- 1 tsp chaat masala powder
- ½ tsp red chili powder
- 1 tbsp chili flakes (or crushed red chilies)
- 1 tbsp coriander seeds (crushed)
- 1 tsp salt
- ½ cup water
- ½ cup coriander leaves (roughly chopped)
To make the paratha dough:
- 1 cup wheat flour (atta)
- 2 cups refined wheat flour (maida)
- 1 tsp salt
- 2 tbsp cooking oil
To fry the mutton parathas:
- Cooking oil as required
This recipe came from a community hall cleaner during a wedding reception in our society. The ceremony had not yet started and she took this time to eat something she brought from her home. I looked at her and smiled to myself. I was intrigued and asked what she was having and she asked whether I would like to taste some. I agreed and eventually asked for the recipe. She narrated the recipe willingly.
I made it the next evening. My husband found it soulful, and the boys loved the homely feel. Now, it is our peaceful post-party meal. That quiet moment reminded me that kindness and flavor can come from the most unnoticed people.
How to Make Keema Paratha? (Step by Step Guide with Images)
Step 1: To make the paratha dough, take 1 cup of wheat flour (atta), 2 cups of refined wheat flour (maida), 1 tsp of salt, and 2 tbsp of cooking oil in a plate or a mixing bowl. Mix everything nicely first and then gradually add water as required to make a soft dough. Grease some oil on it, cover it and keep it aside for about 15 minutes to set properly.
Step 2: While the dough sets, take 500 grams of mutton and mince it in a mixer.
Step 3: Now, in a frying pan heat 2 tbsp of cooking oil on a medium flame. When the oil is hot, add 1 tsp of ginger and 1 tbsp of green chilies, both finely chopped, and sauté them for about half a minute and then add 1 piece onion (medium size, very finely chopped) to it and fry nicely for about a minute or so.
Step 4: When the onions change color, add the minced mutton and fry it on a high flame for about 2 to 3 minutes till it changes its color. Then add 1 tbsp of ginger garlic paste, mix it nicely and fry for another 5 to 6 minutes on a high flame.
Step 5: When the mixture dries up, add 1 tsp of salt and mix well.
Step 6: Now, add ½ cup of water, mix and cover the pan to cook the mutton on low to medium flame for about 10 minutes. When it dries up again nicely, switch off the flame and let it cool down.
Step 7: Now, make medium-sized dough balls.
Step 8: The mutton stuffing should be cool by now. Add ½ cup of coriander leaves (roughly chopped) to it and mix well.
Step 9: Now, take a dough ball and roll it to make a roti. Put some of the mutton stuffing on the roti.
Step 10: Apply water on the edges. Fold it in a square shape.
Step 11: Roll it further and place it carefully on a preheated tawa. Fry for about a minute on a high flame.
Step 12: Flip it and apply 1 tbsp of cooking oil on it. Spread it nicely with a spoon, flip it and apply oil on the other side as well in the same way. Flip and fry the paratha on both sides, pressing it gently in the process. Fry all the parathas in the same way.
Step 13: Your tasty and crispy homemade keema parathas are finally ready to serve. Arrange them on a plate and serve hot with green chutney.
Recipe Card
Keema Paratha
Ingredients
To make the paratha stuffing:
- 500 grams mutton minced
- 2 tbsp cooking oil
- 1 tsp ginger finely chopped
- 1 tbsp green chilies finely chopped
- 1 piece onion medium size, very finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp cumin seeds crushed
- 1 tsp black pepper crushed
- 1 tsp chaat masala powder
- ½ tsp red chili powder
- 1 tbsp chili flakes or crushed red chilies
- 1 tbsp coriander seeds crushed
- 1 tsp salt
- ½ cup water
- ½ cup coriander leaves roughly chopped
To make the paratha dough:
- 1 cup wheat flour atta
- 2 cups refined wheat flour maida
- 1 tsp salt
- 2 tbsp cooking oil
To fry the mutton parathas:
- Cooking oil as required
Instructions
- To make the paratha dough, take 1 cup of wheat flour (atta), 2 cups of refined wheat flour (maida), 1 tsp of salt, and 2 tbsp of cooking oil in a plate or a mixing bowl. Mix everything nicely first and then gradually add water as required to make a soft dough. Grease some oil on it, cover it and keep it aside for about 15 minutes to set properly.
- While the dough sets, take 500 grams of mutton and mince it in a mixer.
- Now, in a frying pan heat 2 tbsp of cooking oil on a medium flame. When the oil is hot, add 1 tsp of ginger and 1 tbsp of green chilies, both finely chopped, and sauté them for about half a minute and then add 1 piece onion (medium size, very finely chopped) to it and fry nicely for about a minute or so.
- When the onions change color, add the minced mutton and fry it on a high flame for about 2 to 3 minutes till it changes its color. Then add 1 tbsp of ginger garlic paste, mix it nicely and fry for another 5 to 6 minutes on a high flame.
- When the mixture dries up, add 1 tsp of salt and mix well.
- Now, add ½ cup of water, mix and cover the pan to cook the mutton on low to medium flame for about 10 minutes. When it dries up again nicely, switch off the flame and let it cool down.
- Now, make medium-sized dough balls.
- The mutton stuffing should be cool by now. Add ½ cup of coriander leaves (roughly chopped) to it and mix well.
- Now, take a dough ball and roll it to make a roti. Put some of the mutton stuffing on the roti.
- Apply water on the edges. Fold it in a square shape.
- Roll it further and place it carefully on a preheated tawa. Fry for about a minute on a high flame.
- Flip it and apply 1 tbsp of cooking oil on it. Spread it nicely with a spoon, flip it and apply oil on the other side as well in the same way. Flip and fry the paratha on both sides, pressing it gently in the process. Fry all the parathas in the same way.
- Your tasty and crispy homemade keema parathas are finally ready to serve. Arrange them on a plate and serve hot with green chutney.
