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Preparation Time : 15
Cook Time : 45
Total Time : 60
Mutton Kheema 300 gms
Onion,small 3 nos
Ginger Garlic Paste 2 tsp
Tomato,medium 1 nos
Cumin 1 tsp
Haldi 1/2 tsp
Red Chili Powder 1/2 tsp
cumin powder 1 tsp
Coriander Powder 1 tsp
Garam Masala Powder 1 tsp
Chopped Coriander Leaves 3 tbsp
Chopped Mint leaves 3 tbsp
Salt 1 tsp
Atta 3 cups
Oil 4 tbsp
In a mixing bowl add atta, 1/4tsp salt and 1tsp oil andmix together. Then add water and knead a soft but stiff dough and keep aside..
Wash and clean keema and keep aside.
Clean and chop onions and tomatoes and keep aside
Heat oil in a pan and add cumin and let it crackle.
Then add chopped onion to it and saute up to light brown. Then add ginger and garlic paste and saute up to raw smell goes
Now add chopped tomatoes and all the spices and cook up to oil separates.
At this stage add cleaned keema and cook up to soft.
Don't need to add any water. Keema will be cook in its juice.
When keema is soft, add chopped Coriander and mint leaves and increase the flame and make it totally dry. Switch off the gas and let it cool down.
Transfer the keema to a bowl. Again chop a onion.
Add chopped onion, coriander and mint leaves to it for extra flavour.
Make 4 equal balls of keema. Similarly make 4 equal balks of the dough kneaded before
Keep a tawa on gas to it
Stuff the keem balls in the atta dough and seal properly.
Roll the ball sprinkling extra atta and make round chapathis. Similarly stuff and roll all the paraths.
Place a paratha on hot tawa and cook both side golden by applying generous amout of oil
Serve these paraths hot with chilled curd..
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