Mutton Keema Paratha

Mutton Keema Preparation:

1. Heat oil in a wide pan, add in the chopped onion, garlic, ginger, green chilli, curry leaves and saute until the onions are translucent.
2. Then add in the minced meat and stir until the meat is fully browned on medium heat.
3. Now add in the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, salt and saute for 2-3 minutes on low-medium heat.
4. Add in the water, chopped coriander leaves and mix well. Cover and cook until the meat is cooked well on low-medium heat.
5. Then remove the lid, add in the black pepper powder and mix well.
6. Stir until the keema is completely dry. Remove from heat, let it cool completely.

Making paratha:

1. Divide the dough into 10 equal sized balls.
2. Place a dough ball on the slightly floured working surface, then roll it out into chappathi shape. Make sure that the edges are slightly thinner than the center portion.
3. Place 2-3 tablespoons of keema in the center, fold the sides towards center and seal it carefully.
4. Flour the working surface and gently roll it out into chappathi shape, with out breaking. Set aside.
5. Continue the process until all the parathas are ready.

Cooking Parathas:

1. Heat a wide tawa on medium heat, place a prepared paratha on it.
2. Fry both sides until cooked through and some brown spots appear on both sides. In between, flip over the paratha and apply ghee/butter/oil on both sides.
3. Serve hot with raita, mint chutney, tomato ketchup etc.

Notes:

• For making Dough,
  • Combine 2 ½ cups of whole wheat flour, 1 tablespoon of ghee/oil and just enough salt in a bowl and mix well.
  • Add water little by little into this, knead well after each addition and make a soft dough.