Keema Bhatura Recipe


  • 1 Egg
  • tsp Salt
  • Oil for frying
  • 4 tbsps Curd
  • 250 gms Flour
  • tsp Baking powder

  • For Filling:
  • 2 tbsps Oil
  • 2 tbsps Curd
  • 1 tsp Lemon juice
  • 1 tsp Ginger paste
  • tsp Garlic paste
  • tsp Chilli powder
  • 1 tsp Cumin powder
  • tsp Garam Masala
  • Salt according to taste
  • 1 tsp Coriander powder
  • 250 gms Minced Mutton
  • 2 Onions, finely chopped


  1. Sieve flour, baking powder and salt together.
  2. Add curd and the beaten egg. Knead to a soft dough, adding lukewarm water, if needed. Cover and keep aside for 3-4 hours.
  3. Marinate the minced mutton with all the ingredients except lemon juice and oil for 1 hour.
  4. Heat oil in a pan, add mince mixture and stir fry over a medium low heat.
  5. After the mince is browned and nicely done, add enough hot water to cover the mince. Cover and cook till done. Evaporate excess water, if any.
  6. Add lemon juice and remove from fire.
  7. Divide the dough into 16 portions and the mince into eight portions.
  8. Roll two portions of the dough into circles. Spread one portion of the filling over one and cover with the other. Moisten and press the sides. Roll once more a little. Prepare all the bhaturas in the same manner.
  9. Heat enough oil in a pan for deep frying. Fry one parantha at a time over medium heat till brown.

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