Smoky Mutton Masala Layered Flatbread Recipe

About this recipe

A hearty and flavorful North Indian dinner featuring spiced mutton keema stuffed inside whole wheat parathas, paired with a tangy yogurt dip.

Ingredients

• Pcs Epi Yogurt Mango
• 500 Gms Buckwheat Flour
• - Onion
• 250g Green Chilli
• 250g Coriander
• 50 g Cumin Powder
• 100 g Coriander Powder
• - Red Chilli
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 200 g Black Salt

Instructions

1. Step 1: In a pan, heat 2 tablespoons of oil. Add chopped onions and green chilies; sauté until onions are translucent.
2. Step 2: Add ginger-garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala powder. Cook for 1-2 minutes until aromatic.
3. Step 3: Add mutton keema and salt. Cook on medium heat, stirring frequently, until the keema is cooked through and dry (about 12-15 minutes). Stir in chopped coriander leaves. Let the mixture cool.
4. Step 4: In a bowl, combine whole wheat flour, a pinch of salt, and water to make a soft dough. Let the dough rest for 10 minutes.
5. Step 5: Divide the dough into equal portions. Roll out one portion into a flat disk and place a generous spoonful of the cooled keema mixture in the center. Fold and roll gently into a paratha.
6. Step 6: Heat a skillet and cook the stuffed paratha on both sides until golden brown, brushing lightly with oil as needed.
7. Step 7: Prepare the yogurt dip by mixing whisked yogurt, black salt, and roasted cumin powder.
8. Step 8: Serve the hot mutton keema parathas with the tangy yogurt dip.