Mutton Keema-Stuffed Whole Wheat Parathas With Mint Raita Recipe

About this recipe

Hearty and flavorful mutton keema stuffed into whole wheat parathas, served with a refreshing mint raita. This dish combines the robust flavors of spiced mutton with the wholesome goodness of freshly made parathas, perfect for a satisfying and nutritious dinner.

Ingredients

• Pcs Epi Yogurt Mango
• 500 Gms Buckwheat Flour
• - Onion
• 250g Green Chilli
• 100 g Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli
• 100g Garam Masala
• 250g Coriander
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Step 2: Add ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
3. Step 3: Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and a pinch of salt. Cook until the tomatoes are mushy.
4. Step 4: Add the mutton keema and cook on medium heat for 10-12 minutes, stirring occasionally, until the keema is cooked through.
5. Step 5: Add garam masala and fresh coriander leaves. Mix well and cook for another 2 minutes. Turn off the heat and let the filling cool.
6. Step 6: In a bowl, mix whole wheat flour with a pinch of salt and enough water to make a smooth dough. Knead well, cover, and let rest for 15 minutes.
7. Step 7: Divide the dough and keema filling into equal portions. Roll out a dough ball into a small disc, place a portion of the keema filling in the center, and carefully seal the edges. Gently roll out into a paratha.
8. Step 8: Heat a tawa (griddle) and cook the parathas with a little butter or ghee on both sides until golden brown.
9. Step 9: For the mint raita, mix whisked yogurt with chopped mint leaves and a pinch of salt.
10. Step 10: Serve the hot mutton keema-stuffed parathas with mint raita on the side.