Cheesy Mutton Keema Paratha

Clean the boneless mutton well and cut into cubes.

Add all the ingredients listed under *For Making Keema into the pressure cooker and mix well. Cook till until the mutton is well cooked.

Once the mutton is cooked, put in small batches into the blender and mince it. Do not make it into a paste. Mutton mince should be dry and flanky.

Meanwhile get all the ingredients listed under *For Keema Filling ready. Clean the onion, ginger, garlic, curry leaves and coriander leaves. Boil and peel the potatoes. I would advise you to boil the potatoes in the leftover mutton stock. This would enhance the flavor.

Finely chop the above ingredients using a chopper or by hand. Here I have used the Borosil hand chopper to chop them.

Heat two tablespoons of oil in a deep bottomed pan. Add the above chopped onion mix and saute well in the oil for about 2 minutes. Next add the dry spice powders to this and saute well for a couple of minutes more in low flame taking care not to burn them.

Then add the minced mutton to it and keep stirring in medium flame but the mixture is dried. The mutton should be roasted well by this time.

Mash the boiled potatoes well and add it to the above mix. Stir for another 5 minutes. Switch off the flame and allow the filling to cool down.

Check for the salt and add accordingly. If you want a little more spice, you can add half a teaspoon of pepper powder. Switch off the flame and allow the filling to cool down.

Garnish with handful of finely chopped coriander leaves.

Now we need to knead the dough needed for the paratha. Take all ingredients under *For the dough and combine the whole wheat flour, ghee/oil and salt in a bowl and mix well. Add sufficient water and knead into a soft dough Cover and keep aside for sometime.

Grate the ceddar cheese and keep it ready. By now the filling for the paratha would have cooled down completely too. Add the grated cheese to the filling and mix well.

Now its time to roll the parathas. Divide the dough into lemon size balls. Dust and roll the balls to make a small circle. Press each portion from the center of the dough and stuff it with the cooked filling and seal the dough. Dust it with wheat flour and roll it to form the shape of a round paratha. Similarly proceed with other balls.

Fry the stuffed chapati with one teaspoon of ghee. When both the sides turn golden brown, transfer the paratha on a serving plate. Follow the same procedure to make more parathas.

The Mutton Keema Parathas are ready to be served with raitha and achar (pickle).