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Photo of Kheema Parathas.. (Lamb Mince Parathas)... by Zeenath Fathima at BetterButter
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Kheema Parathas.. (Lamb Mince Parathas)...

Jan-10-2018
Zeenath Fathima
10 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Kheema Parathas.. (Lamb Mince Parathas)... RECIPE

A delectable yummy non veg variation to the ever famous parathas. Kheema parathas are a lovely breakfast idea on a weekend morning when everyone sits together for a long leisure chat and spends quality time with each other. A perfect family breakfast time with kheema parathas and a hot cup of tea is everything that one needs on a holiday. Happy Family Time !!!!!!!!!!!!

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Hyderabadi
  • Shallow fry
  • Pan fry
  • Roasting
  • Breakfast and Brunch
  • High Fibre

Ingredients Serving: 5

  1. FOR THE PARATHA DOUGH ; Wheat flour 3 cups
  2. Salt 1 tsp
  3. Oil 2 tbsp
  4. Water 1 1/2 cups
  5. FOR THE KHEEMA STUFFING ; Lamb mince or kheema 500 gm
  6. Ginger garlic paste 1 tbsp
  7. Red chilli powder 1 tbsp
  8. Onions finely chopped 3
  9. Green chillies finely chopped 2
  10. Garam masala 1 tsp
  11. Cubeb powder 1/2 tsp
  12. Coriander leaves chopped 1/4th cup
  13. Oil 2 tbsp
  14. Cumin powder 1 tsp
  15. Oil or ghee for roasting parathas 1/2 cup

Instructions

  1. Make a smooth dough with all the ingredients mentioned.
  2. Set aside for 15 minutes.
  3. For the kheema stuffing, heat oil in a pan.
  4. Add ginger garlic paste.
  5. Saute it for a minute on a low flame.
  6. Now add the green chillies and onions.
  7. Add rest of the spices and saute well.
  8. After the onions turn translucent, add the lamb mince.
  9. Saute it on a medium flame for 5 minutes.
  10. Now simmer on low flame for 10 more minutes.
  11. Garnish with coriander leaves and sprinkle garam masala too.
  12. Mix well and switch off the flame after it is totally dry.
  13. There should not be any traces of water left.
  14. Divide the dough into equal sized balls.
  15. Roll each into a small disc and place 3 tablespoons full of the sauteed kheema.
  16. Place another disc on top and press nicely to secure the edges.
  17. Pat or roll to a big paratha.
  18. Roast on a hot tawa.
  19. Smear oil or ghee generously for yummy crispy well cooked parathas.
  20. Always roast on a low flame.
  21. The colour would be perfect.
  22. Serve it with salad and raita.

Reviews (2)  

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Maithili Iyer
Jan-16-2018
Maithili Iyer   Jan-16-2018

Thanks Zeenath for sharing this recipe.

Yasmeen Ahmed
Jan-15-2018
Yasmeen Ahmed   Jan-15-2018

Parathas are life !!!! :heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes:

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