Mutton Keema Paratha

Name: Mutton Keema Paratha
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 2 cups (240 g) whole wheat flour (atta); ½ tsp salt; 1 tbsp oil; warm water as needed (~¾ cup); Knead into a soft, smooth dough. Rest 20 minutes covered.; 300 g minced mutton (keema), cooked dry (see method); 2 tbsp oil; 1 medium onion (80 g), very finely chopped; 1 tsp ginger-garlic paste; 1 green chilli, finely chopped; ½ tsp turmeric; 1 tsp red chilli powder; 1 tsp coriander powder; ½ tsp garam masala; ½ tsp salt; 1 tbsp fresh coriander; 1 tsp lemon juice; Cook completely dry — no moisture or it tears the paratha; 3 tbsp ghee (for cooking parathas on tawa); Completely dry keema filling is the most important success factor — even a small amount of moisture makes the paratha tear during rolling; Seal the edges carefully when making the sandwich — even a small unsealed gap lets filling escape during rolling; Press lightly with a spatula while cooking to ensure even contact between paratha and tawa

🍗 Non-veg📊 Medium

Flaky whole wheat parathas stuffed with spiced minced mutton keema — a Muslim household tradition in Aurangabad and Pune where parathas are both the vessel and the meal. Eaten with raita and raw onion for a complete winter dinner.

⏱️30 minPrep

🔥6 minCook

🕒36 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Keema Paratha

Divide and stuff (No heat): Divide dough into 8 balls. Roll 2 balls into 14 cm circles. Place 2–3 tbsp keema filling on one circle. Place second circle on top. Press edges to seal. Roll gently to 18–20 cm, working from centre outward — do not press too hard or the filling tears through.
Serve hot: Stack parathas on a plate. Serve with raita, raw onion rings and green chutney. Eat immediately — keema parathas lose their crispness quickly.

📖 Cultural notes

|---|---|---|---|---| | 490 kcal | 26 g | 45 g | 23 g | 5 g | Keema paratha is a Muslim household dinner tradition in Maharashtra's historic Muslim cities — Aurangabad (Marathwada's cultural capital), Pune's Kondhwa and Bhavani Peth areas, and Mumbai's Mohammad Ali Road. In Aurangabad, keema paratha with sheermal (saffron flatbread) is a Ramzan evening staple — eaten at iftar or as the last suhoor (pre-dawn meal) before the daily fast begins again. ---

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