Mutton Kheema Paratha

Prep Time: 15min

Cook Time: 30min

Total Time: 45min

Yield: 4 Mutton Kheema Parathas

Ingredients

1 Cup Wheat Flour(Atta)
Salt to Taste
1 Tspn Oil
1/2 Cup Water or add as needed

For Stuffing

1/2 Kg Kheema(minced mutton)
1 Medium Sized Onion, finely chopped
1 Tblspn Red Chilli Powder
1/2 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1 Tspn Coriander(Dhania) Powder
1/2 Tspn Garam Masala Powder
1/4 Tspn Caraway Seeds(Shahjeera)
2 Tblspn Mint Leaves(Pudina), chopped
2 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Cup Water
2 Tblspn Oil

Directions

For Stuffing

• Wash minced meat under running water & keep aside to drain.
• Heat oil in a sauce pan on a medium flame, add caraway seeds, onion & saute until golden brown. Add gingergarlic paste & saute for a minute.
• Add red chilli powder, turmeric powder, salt, coriander powder, garam masala powder, mint leaves, cilantro leaves & saute for another minute.
• Now add the washed meat & combine well. Cook for 5-10 minutes or until oil separates.
• Add water & cover with a lid.
• Let it cook for another 12-15 minutes or until mutton turns tender by stirring occasionally (make sure, kheema needs to be dry without any gravy in it). Turn off the flame & transfer to a bowl.

For Kheema Paratha

• In a bowl; combine wheat flour, water & salt to make a dough. Drizzle oil on top to coat the dough & knead to a smooth ball(add little water if required). Cover with a damp cloth & let the dough rest for 10 minutes. 
• Place the dough on a well floured surface or on a roti maker & make 4 equal size balls from the dough. 

• Take one dough ball & flatten it using your palm.
• Using a rolling pin roll each dough into 4 inch diameter circle & place 2-3 tablespoons of mutton kheema leaving 1 inch space on the edge as shown in the picture below.

• Pinch all the edges towards the center as shown in the picture below.

• Using a rolling pin roll each stuffed dough into a 7 inch diameter circle on the floured surface.

• Heat a tawa on medium high flame.
• Place the paratha on heated tawa & drizzle some oil on top. 

• Once you see little bubbles, flip the paratha & cook for a minute on the other side as well. Flip again & press with a spatula for a minute. Transfer to a plate. 

• Serve mutton kheema paratha with mango pickle.