Mutton Keema Stuffed Paratha With Air-Fried Sweet Potato Wedges Recipe

About this recipe

A rich, flavorful Maharashtrian-inspired dinner featuring mutton keema stuffed in golden parathas, paired with mildly spiced air-fried sweet potato wedges for a balanced and hearty meal.

Ingredients

• Pcs Epi Yogurt Mango
• 500g Sweet Potato
• - Onion
• 250g Green Chilli
• 250g Garlic
• 250g Ginger
• 250g Coriander
• - Butter
• 200 g Nandus Mutton Mince
• 500 Gms Buckwheat Flour
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100g Garam Masala
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Heat 1 tablespoon of oil in a pan. Add onion, green chili, garlic, and ginger. Sauté until golden and fragrant.
2. Step 2: Add mutton keema, turmeric powder, cumin powder, red chili powder, garam masala, and salt. Cook until the keema is fully browned and no longer pink. Stir in coriander leaves and remove from heat to cool.
3. Step 3: In a mixing bowl, combine whole wheat flour, yogurt, a pinch of salt, and water. Knead into a soft yet firm dough. Divide into equal portions.
4. Step 4: Roll out each portion into a circle. Place a scoop of cooled mutton keema mixture in the center, fold the edges, and carefully roll out again to shape stuffed parathas.
5. Step 5: Heat a skillet and cook the stuffed parathas with a small amount of oil until golden and cooked through on both sides. Brush with melted butter before serving.
6. Step 6: Toss sweet potato wedges with oil, salt, and red chili powder. Air fry at 200°C for 15-20 minutes until crisp and tender.
7. Step 7: Serve mutton keema stuffed parathas with air-fried sweet potato wedges on the side.