Parathas are a popular tasty flat bread that primarily accompanies a variety of curries. There are a lot of variants of stuffed parathas. In this recipe I use mutton mince mixed with Indian spices to stuff a keto paratha. This keto mutton kheema stuffed paratha uses a modified fathead dough. I replaced the 2oz of cream cheese with 1 tbsp of butter. The result is a paratha with a more buttery taste in comparison to using cream cheese. If you are looking for an aloo (potato) filling version of stuffed paratha, check out my recipe for keto cauliflower stuffed paratha. I also have a keto paneer stuffed paratha.
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There are two parts to this keto mutton kheema stuffed paratha recipe. The first part is to make a spiced mutton mince called mutton kheema. The second part is to make the keto paratha that will be stuffed with the mutton kheema.
PREP THE MUTTON KHEEMA (MINCE)
The first step is to make the mutton kheema to top the pizza. This is cooked on a pan on the stove on medium heat. First, add 2 tbsp olive oil, or oil of choice while the pan heats up. Then add 1/2 cup chopped onions and stir until soft. Add a tsp of garlic paste and ginger paste each and stir. Add 1/4 tsp turmeric, 1 tsp garam masala, 1/2 tbsp chili powder and 1 tsp salt and mix well. At this point add the mutton mince and mix well with onions and spices. Then add 1 tsp cumin powder and 1 tsp coriander powder. Stir occasionally until mutton is fully cooked. Set aside for filling the keto mutton kheema stuffed paratha.
PREP THE PARATHA
I use a modified fathead dough for the paratha. I like it with a buttery taste so I replaced the cream cheese used in the original recipe with butter. First step is to take 1 1/2 cup of shredded mozzarella cheese and 1 tbsp of butter and microwave for 45 seconds. It is important to use low moisture shredded mozzarella cheese available at the grocery stores. Cut up the butter into four pieces and spread throughout the cheese. Then, quickly mix and microwave for another 45 seconds. Take out of the microwave and quickly mix well.
Then add 3/4 cup almond flour and 1 large egg and mix well. I use a silicone spatula to mix as it does not stick. If using your hands, wet with water to reduce the dough from sticking to your hands. You can substitute almond flour with 1/4 cup coconut flour if you want to reduce calories. Continue to mix until a smooth dough is formed. If you do take a long time and dough appears to be stringy, you can microwave for another 30 seconds in the microwave.
Finalize the Keto Mutton Kheema Stuffed Paratha
Take the dough and put on parchment paper or silpat on top of baking tray. Divide the dough into 4 equal parts. Take one of the divided pieces and flatten to about 4 inches in diameter. Put in a spoonful of mutton kheema in the middle. Then wrap the dough around the mutton kheema into a ball. Place it back on the silpat or parchment paper and flatten using the silicone spatula. Repeat this for the remaining three divided dough pieces for a total of four stuffed parathas. Then you will bake the keto mutton kheema stuffed parathas at 400° F for 10 to 12 minutes. It is done when there are browning spots on the paratha.
- 1 1/2 cup mozzarella cheese - shredded
- 1 tbsp butter - unsalted
- 1 egg
- 3/4 cup almond flour
- Preheat oven to 400°F
- Heat pan on stove on medium heat and add olive oil
- Add onions and stir. Cook until softened.
- Add ginger and garlic paste and stir.
- Add turmeric, chili powder, garam masala, and lemon juice and stir.
- Add salt and stir.
- Add mutton kheema (mince) and stir.
- Add cumin powder and coriander powder and mix well.
- Cook until mutton done and set aside.
- In a bowl add mozzarella cheese (shredded) and 1 tbsp butter cut into 4 cubes and spread evenly.
- Microwave for 45 seconds and then mix.
- Microwave for another 45 seconds and mix.
- Add almond flour and egg and mix well with silicone spatula until flour and egg are well incorporated into the cheese creating a dough.
- The dough is ready when smooth.
- Transfer the dough to a baking sheet on top of parchment paper or silpat.
- Divide the dough into four equal parts
- Flatten divided dough piece to about 4 inches. Put a spoonful of mutton kheema in the middle and stretch the dough over kheema and form a ball
- Flatten and form a round paratha using a silicone spatula
- Repeat for the remaing three divided dough pieces for a total of four stuffed parathas
- Bake in oven at 400°F for 10 – 12 minutes.
- You can use silpat or parchment paper
- If you do not have a silicone spatula, you can use your hands to mix the dough for the paratha. Be careful as the mozzarella cheese and butter will be hot. To prevent dough from sticking to your hands, wet hands with water.
- For the paratha, you can swap out 3/4 cup almond flour with 1/4 cup coconut flour.
Let us know how the keto mutton kheema stuffed paratha came out for you in the comments below.