Mutton Kheema Paratha
A hearty and flavorful flatbread stuffed with a spicy minced mutton filling. This North Indian classic is a complete meal in itself, perfect for a special breakfast, lunch, or dinner.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta, 1 tsp of salt, and 1 tbsp of vegetable oil. Mix well with your fingertips.
- c.Gradually add lukewarm water and knead to form a soft, smooth, and pliable dough. Knead for 8-10 minutes.
- d.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
- 2
Step 2
- a.Cook the Kheema Filling
- b.Heat 2 tbsp of ghee in a pan or kadai over medium heat. Add 1 tsp of cumin seeds and let them splutter.
- c.Add the finely chopped onion and sauté for 7-8 minutes until it turns golden brown.
- d.Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
- e.Add the mutton kheema. Increase the heat to high and cook for 5-7 minutes, breaking up lumps with a spatula, until the kheema changes color and is well-browned.
- f.Reduce the heat to medium. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well and cook for 2 minutes.
- g.Cover the pan, reduce the heat to low, and let the kheema cook for 15-20 minutes until tender. Stir occasionally.
- h.Uncover the pan and increase the heat to medium-high. Cook, stirring frequently, until all the moisture has completely evaporated. The filling must be dry.
- i.Turn off the heat. Stir in the garam masala, chopped coriander leaves, and lemon juice. Transfer the filling to a plate and allow it to cool down completely.
- 3
Step 3
- a.Stuff and Shape the Parathas
- b.Once the dough has rested and the filling has cooled, knead the dough again for a minute.
- c.Divide the dough and the kheema filling into 8 equal portions.
- d.Take one portion of dough, roll it into a smooth ball, and flatten it. Dust with dry atta and roll it into a small circle of about 4 inches in diameter.
- e.Place one portion of the kheema filling in the center.
- f.Bring the edges of the dough together, creating pleats as you go. Pinch the pleats together at the top to seal the filling inside completely.
- g.Gently flatten the stuffed ball with your palm and dust it lightly with flour.
- 4
Step 4
- a.Roll and Cook the Parathas
- b.Place the stuffed ball on a rolling board and gently roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from spilling out.
- c.Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled paratha on it.
- d.Cook for about 45-60 seconds until you see small bubbles on the surface. Flip the paratha.
- e.Cook the other side for about a minute. Flip it again. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
- f.Flip once more and apply ghee to the other side. Press gently with a spatula and cook until both sides are golden brown with crispy spots.
- g.Repeat the process for all the remaining parathas.
- 5
Step 5
- a.Serve
- b.Serve the Mutton Kheema Parathas hot, straight from the tawa, with a side of plain yogurt, mint raita, or your favorite pickle and a simple onion salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the kheema filling is completely dry. Any moisture will make the parathas tear while rolling.
- 2Let the filling cool down to room temperature before stuffing. A hot filling will create steam and make the dough soggy.
- 3Do not overfill the parathas, as this can cause them to break when rolling.
- 4Knead a soft and pliable dough. A stiff dough will be difficult to roll and may tear easily.
- 5Roll the stuffed parathas gently and with even pressure to ensure the filling spreads uniformly without tearing the dough.
- 6Cook the parathas on medium heat. Cooking on high heat will brown them too quickly, leaving the inside undercooked.
Adapt it for your goals.
Protein Swap
You can easily substitute mutton with minced chicken or turkey. The cooking time for the filling might be slightly shorter.
Add VegetablesAdd Vegetables
Add finely chopped mint leaves along with coriander for extra freshness. You can also add 1/2 cup of green peas to the kheema while it's cooking.
Increase SpiceIncrease Spice
For a spicier version, increase the amount of green chillies or add a pinch of black pepper powder to the filling.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, use crumbled paneer, mashed potatoes, or a soya granule mixture as the filling.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
The minced mutton provides heme iron, a form that is easily absorbed by the body. Iron is essential for forming hemoglobin, preventing anemia, and boosting energy levels.
Sustained Energy Release
The combination of complex carbohydrates from the whole wheat flour (atta) and protein from the mutton provides a steady release of energy, keeping you full and energized for longer.
Frequently asked questions
A single Mutton Kheema Paratha contains approximately 300-350 calories, depending on the amount of ghee used for cooking and the fat content of the mutton. A serving of two parathas would be around 600-700 calories.