• For the dough :
• 3 cups wheat flour
• 2 tbsp ghee
• 1/2 tsp salt
• For Filling:
• 5oo gm minced mutton
• 1 small onion,finely chopped
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 green chilies, finely chopped
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/2 tsp red chili powder
• A pinch of turmeric
• 2 tbsp oil
• A handful of chopped coriander leaves
• Ghee or clarified butter for making the paratha
• salt to taste

Take the dough balls and roll out each ball into a thin disc or a chapati and in the middle.

Place the filling mixture on one round chapati and cover with a another round chapati and seal the edges.

Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati.

Take care it should not break while rolling it out.
Grease your tava OR griddle with Ghee or clarified butter.

Place the paratha over it and when the base turns slightly golden color, apply Ghee on the top and turn the paratha on the other side.

Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Keema

Paratha is ready to serve.
Serve hot with mint chutney or curd

by Pak101.com (few years ago!) / 1104 views