Spiced Mutton Paratha Pockets With Cool Mint Dip Recipe

Indian cuisine · 226 calories

Spiced Mutton Paratha Pockets with Cool Mint Dip recipe

About this recipe

A rich and flavorful North Indian delicacy combining spiced mutton keema stuffing with soft whole wheat parathas, served alongside a refreshing mint yogurt chutney.

Ingredients

  • Pcs Epi Yogurt Mango
  • 500 Gms Buckwheat Flour
  • - Onion
  • 250g Garlic
  • 250g Ginger
  • 250g Green Chilli
  • 50 g Cumin Powder
  • 100 g Coriander Powder
  • 20 g Turmeric Powder
  • 100g Garam Masala
  • - Red Chilli
  • 250g Coriander
  • 500 ml Water
  • - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
  • 500 g Ghee
  • 10G Salt

Instructions

  1. Step 1: Prepare the Dough - In a mixing bowl, combine whole wheat flour, a pinch of salt, and 1 tablespoon of oil. Gradually add warm water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.
  2. Step 2: Cook the Mutton Keema - Heat 2 tablespoons of oil in a pan. Add chopped onion and sauté until golden brown. Stir in garlic, ginger, and green chilies, cooking for 1 minute.
  3. Step 3: Add Spices and Tomatoes - Mix in cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 30 seconds, then add chopped tomatoes. Cook until the tomatoes are soft and the oil separates.
  4. Step 4: Cook the Keema - Add mutton keema and cook on medium heat, stirring frequently, until fully cooked and dry. Season with salt and garnish with fresh coriander leaves. Let the mixture cool completely.
  5. Step 5: Roll and Fill the Parathas - Divide the dough and keema into equal portions. Roll out a dough ball into a small circle, place the keema filling in the center, and seal the edges. Gently roll into a flat paratha.
  6. Step 6: Cook the Parathas - Heat a tawa (griddle) and cook each stuffed paratha with a drizzle of ghee. Flip until both sides are golden brown and cooked through.
  7. Step 7: Prepare Mint Yogurt Chutney - Blend mint leaves, a pinch of salt, and yogurt into a smooth chutney.
  8. Step 8: Serve - Serve the mutton keema parathas hot with mint yogurt chutney.