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.