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Keema Matar Paratha recipe | Spicy Lamb/Mutton Mince stuffed Flatbread

Keema Matar Paratha | Lamb Mince Flatbread. An Indian delicacy where spicy and lip smacking mutton/lamb keema and matar (green peas) is stuffed in parathas. This delightful keema paratha is loved by meat lovers all over the world.
Course: Breakfast, Brunch, dinner, lunch
Cuisine: Bangaladeshi, Indian, pakistani
Keyword: keema matar paratha, lamb keema paratha recipe, Mutton keema paratha recipe, spicy keema paratha recipe
Servings: 4
Author: Arpita@Gastronomic Bong

Equipment

  • large thick bottomed pan/ large Kadhai
  • Large bowl
  • rolling pin
  • Frying pan

Ingredients

For the Keema Matar stuffing

  • 350 gms Minced Mutton / lamb
  • 1/2 cup Green peas
  • 2 medium onions chopped
  • 2 tsp Ginger-garlic paste
  • 2-3 Green chillies
  • 2-3 tbsp Yogurt (Greek/Natural)
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1 tsp Garam masala powder** (I used Bengali garam masala, but you can use store bought too)
  • 1/4 cup Coriander leaves chopped
  • 1 tsp Kasoori methi crushed
  • 1 tsp Lime juice
  • 1/2 tsp Sugar/sweetener
  • Sat as per taste
  • 2 tbsp Oil/Ghee

For the dough

  • 2 1/2 cups Whole Wheat Flour / all purpose flour I used whole wheat flour. You can also use half and half.
  • 1/2 tsp Salt (or as per taste)
  • 2 tsp Oil
  • Water for kneading the dough

For Assembling the Keema Parathas

  • Flour of rolling the dough
  • Oil/Ghee/Butter for lightly frying the parathas

Instructions

Keema Matar stuffing

  • Heat 2 tsp oil in a large Kadhai/pan on medium high heat, when and chopped onions, and fry until translucent.
  • Then add the ginger-garlic paste and chopped chillies and sauté for 1 minute or until the raw smell disappears.
  • Now toss in the minced lamb/mutton and sauté until the meat turns brown.
  • In a small bowl add chilli powder, turmeric powder, cumin and coriander powder, salt and sugar along with the yogurt and mix everything well.
  • Pour the yogurt masala mixture on the minced meat and mix everything well. Cover and Cook the minced meat on medium heat.
  • Toss in the green peas and mix. Add 1/2 cup of water and cover and cook the minced meat on medium low heat until the the mince is cooked through.
  • Finally add the garam masala powder, kasoori methi, lime juice and stir. The keema stuffing has to be dry, so increase the heat and continue frying if some traces of water is still present.
  • Once the mixture is dry add coriander leaves and mix. Remove from the heat. Let it cool completely.

To make the dough

  • In a large bowl add the flour, salt and oil and mix everything with hands. Now make a small hole in between and slowly add water, little at a time and start kneading to make a soft and smooth dough. Cover and let it rest for 10 mins. 
  • After 10 mins, knead the dough again and divide it into 8 large dough balls.

Assembling the Keema Matar Paratha

  • Firstly dust the work surface with some flour. Take one dough ball and roll it out into 4-5 inch diameter circle with a rolling pin. 
  • Add one portion of stuffing in the centre (do not overstuff) and bring the sides together and again fold it into a ball. 
  • Press the stuffed dough gently and sprinkle some flour and roll it out into a 7 to 8 inch circle.
  • Heat a pan/griddle on medium heat, when hot add the paratha and cook. Once you see small bubbles on the surface, flip the paratha over and cook.
  • Apply some oil/ghee/butter and continue cooking for until till golden brown spots appear on both sides. Remove it from the pan. Repeat the same process with the rest of the parathas.
  • Serve it hot with yogurt and or pickle or Dum Aloo.

Notes

**Bengali Garam Masala : freshly pound together 1 inch cinnamon, 4-5 cloves & 3-4 cardamom