Hyderabadi Spicy Keema Paratha Wrap Recipe

Indian cuisine · 445 calories

Hyderabadi Spicy Keema Paratha Wrap recipe

About this recipe

Hyderabadi Spicy Keema Paratha Wrap is a hearty and flavorful breakfast option that combines the rich, aromatic spices of Hyderabad with savory minced mutton and flaky parathas. This dish is perfect for a united family breakfast, offering a balanced combination of protein, carbs, and spices to start your day right. The keema (minced mutton) is cooked to perfection with a medley of onions, tomatoes, and warming spices like garam masala and cumin, then wrapped in soft, golden parathas for a satisfying meal. With a medium spice level, this recipe is ideal for those who enjoy bold but balanced flavors.

Ingredients

  • 250 g Mutton
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200G Adrak Lasun Paste (200g)
  • 250 ml Olive Oil
  • 200 g Dahi
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 50G Green Chilies
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat 2 tbsp of cooking oil in a large pan over medium heat. Add cumin seeds and let them crackle for about 30 seconds.
  2. 2. Add the finely chopped onions and sauté until golden brown, approximately 6-7 minutes. Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
  3. 3. Add the minced mutton to the pan and cook on medium heat, breaking up any lumps with a spoon. Cook until the mutton changes color, about 5-6 minutes.
  4. 4. Stir in the chopped tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook until the tomatoes soften and blend into the mixture, about 10 minutes.
  5. 5. Add garam masala and mix thoroughly. Allow the keema to simmer on low heat for 5 minutes, stirring occasionally. Adjust seasoning if necessary.
  6. 6. Sprinkle chopped coriander leaves over the cooked keema and remove from heat. Set aside to cool slightly.
  7. 7. Warm the parathas on a hot griddle or pan until golden and pliable. Place a generous portion of the keema mixture in the center of each paratha.
  8. 8. Fold the edges of the paratha to create a wrap, securing the filling inside. Serve warm with a dollop of plain yogurt on the side, if desired.