Mutton Keema Paratha

Prepare the dough: In a large bowl, mix whole wheat flour and salt. Gradually add water and 2 tbsp oil, kneading into a soft and pliable dough. Cover and let rest for 30 minutes.

Cook the mutton keema: Heat 2 tbsp oil in a pan over medium heat. Add the minced mutton and sauté for about 5 minutes until it changes color.

Add ginger garlic paste and chopped onions to the pan. Cook until onions are translucent, about 4-5 minutes.

Add chopped green chili, coriander powder, red chili powder, turmeric powder, garam masala, and salt. Stir well and cook for 2 minutes to roast the spices.

Reduce heat to low, cover the pan, and cook the keema for 10-12 minutes, stirring occasionally, until the meat is fully cooked and any excess moisture evaporates.

Mix in chopped fresh coriander leaves. Remove from heat and let the keema filling cool slightly.

Divide the dough into 8 equal portions and the keema filling into 8 portions as well.

Roll one portion of dough into a small circle about 4 inches in diameter. Place one portion of the keema filling in the center.

Bring the edges of the dough together over the filling and pinch to seal. Flatten gently and roll out carefully into an 8-inch circle, sprinkling water as needed to prevent cracking.

Heat a griddle or tawa over medium heat. Cook the paratha for 1-2 minutes on each side, applying ghee or oil, until golden brown and cooked through.

Repeat with remaining dough and filling portions.

Serve hot with yogurt, pickles, or chutney.