Name: Hyderabadi keema paratha recipe by Mahek Naaz at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 cup wheat flour; 1 cup all purpose flour; 1tsp salt; 1 tsp suger; 1 tbsp refined oil; Mutton mince 250 gr; Yogurt 1 tablespoon; 1 medium size onion chopped; 1 tsp ginger garlic paste; 2 tbsp coriander leaves chopped; 1 tsp kasuri methi ( dry fenugreek leaves); 2 green chilli chopped; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp garam masala powder; salt as required; Oil for cooking 2 tablespoon; Butter 50 gm

Ingredients Serving: 2

1 cup wheat flour
1 cup all purpose flour
1tsp salt
1 tsp suger
1 tbsp refined oil
Mutton mince 250 gr
Yogurt 1 tablespoon
1 medium size onion chopped
1 tsp ginger garlic paste
2 tbsp coriander leaves chopped
1 tsp kasuri methi ( dry fenugreek leaves)
2 green chilli chopped
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
salt as required
Oil for cooking 2 tablespoon
Butter 50 gm

Instructions

Dough preparation = In a bowl add wheat flour 1 cup,all purpose flour 1 cup,salt,suger,oil 1 tbsp water as required. Mix it and make a smooth dough and keep aside for 20 mints
Kheema preparation = marinate = mutton mince 250 gm to it add yogurt 1 tablespoon, red chilli powder 1 teaspoon, coriander powder 1/2 teaspoon, cumin powder 1/2 teaspoon, chopped green chilli,salt as required, ginger garlic paste = 1 teaspoon, turmeric powder 1/2 teaspoon, garam masala powder 1 teaspoon mix and marinated 15 mint
Heat oil in a pan 2 tablespoon to it add chopped onion one medium sized and fry till it turn pink in colour then add dry kasuri methi ( fenugreek leaves) 1 tbsp fry for few second.
Now add marinated minced meat and saute for a minute under high flame.
Cook minced meat under low flame till it gets tender and add chopped coriander leaves
Let it cool
Take a portain of the dough make small cup shapes and fill it with cooked minced meat and close it.
Roll it into desired size and fry it on hot tawa.
Add butter while cooking it
Hyderabadi kheema patatha is ready

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