Kheema Methi Paratha

This paratha is for  who loves mutton & for more nutrition i  added methi leaves or you can grate some carrot & for the masala add any favorite curry powder u like....Be it Radish & Carrot Paratha or Aloo Ghobi Paratha  parathas are made with just any filling or any masalas let your imagination run wild ..
Parathas are great for kids tiffin box it remains soft  for a long time. All you need is atta dough, mutton mince & methi leaves & like other parathas fill the dough with mutton methi mixture & roll out into thick parathas &  fry in ghee or oil.  

 

For the step by step instructions & images on how to fill & roll out the parathas click 👉Radish & Carrot paratha you'll find the complete directions. It's the same process for kheema methi paratha.

Ingredients : For the dough

• 1 cup  maida or wheat flour.
•  Milk for kneading.
• Few methi leaves chopped.
• 1/2 tsp salt.
• 1/2 tsp ajwain.
• 1 tbsp ghee

Ingredients for the filling:

• 2 cups/ 60 gm firmly packed methi leaves.
• 3/4 cup /70 gm mutton minced / kheema.
• 1 tbsp coriander powder.
• 1/2 tsp turmeric powder.
• 1 cup water.
• 1/2 tsp pepper powder.
• 1/4 tsp jeera / cumin powder powder.
• 1/2 tsp chili powder
• 1 tsp ginger garlic paste.
• 1 tsp salt.
• 1/2 tsp garam masala powder.
• 1 tbsp oil / ghee

Method :

• Wash the Kheema & squeeze out the water & keep aside to drain for 1/2 an hr.
• Clean the methi leaves & keep aside.
• In a pressure cooker add the Kheema, coriander powder,turmeric powder,pepper powder,cumin powder, ginger garlic paste, chili powder, garam masala powder, 1 cup water & pressure cook to 3 whistles.Off the flame.
• When the pressure is down open the lid ( if there's gravy cook till the mince is dry) .Keep aside to cool.

Let's make the dough: In a bowl add the flour,methi leaves, salt, ajwain,1 tsp ghee mix well & with the milk make a soft dough.

• Heat oil in a pan add the minced onion & saute them till brown.

• Add the kheema & saute them for 2-3 min.

• Next add the chopped methi leaves.

• Cook on medium heat till dry add salt & chilli powder according to your taste.
• Divide the dough & the kheema mixture into equal large  balls.
• On a floured surface roll out each ball 3'' place the filling in the center & seal the dough.
• Roll out the dough like a chapati & fry on a hot tawa on medium flame apply oil or ghee on both sides till brown spots appear evenly on the surface of the paratha. For the step by step instructions & images on how to fill & roll out the parathas click 👉Radish & Carrot paratha 
• Repeat with the rest of the dough.

• Enjoy  the kheema methi paratha with curd 😋👌

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