Keema Paratha | Minced Meat Paratha | Video

Keema paratha – Take your family meals to the next level with this stuffed paratha recipe. Whole wheat flatbreads are stuffed with spicy minced meat filling to create a nutritious dinner that the whole family will love.

After the Easter long weekend, everything around me is in a slow mode. For some reason, I feel like a butterfly just emerged from its cocoon ready to explore the world. To be exact, it’s more about exploring the culinary world. I think I was totally immersed in the festivities over the long weekend.

Well, now the holidays are over, and it’s time to talk about yet another amazing recipe. A recipe that’s just perfect for any day of the year. The fact is that this recipe is not only easy to prepare but also makes for a nutritious meal packed in a paratha. And that means, a very exciting recipe is coming up your way.

Keema paratha. Keema = minced meat. Paratha = Indian flatbread made with whole wheat flour or atta. In short, these are parathas stuffed with minced meat (any meat of your choice). I just want to describe this recipe as a simplified version of a healthy & nutritious weeknight meal. The best part? Just throw in whatever veggies you have on hand to double up the nutrition.

Although this keema paratha recipe involves a few steps, let me assure you, it’s not complicated at all.

The keema filling is a super simple mixture of minced meat cooked in spices. The perfect keema mixture needs to be dry. Tomatoes can make the keema mushy and not dry, so it’s totally optional. If you want to add tomatoes, make sure the mixture is dry.

The paratha dough is a super simple combo of a few essential pantry ingredients- flour, oil and water. The type of flour used in parathas is whole wheat flour (atta) which make these parathas super healthy.

Once the dough is ready, make a ball out of it and roll out a small disc. No need to worry about getting the perfect circle at this stage. Place keema in the middle of the circle, and bring all the ends together.

Here comes the most important part of making perfect keema paratha. I used my hands to press down lightly to get rid of the air pockets. We don’t want the paratha layer to break open while rolling out with the rolling pin. And then you can use the rolling pin to roll out perfect paratha circles.

Finally, cook the parathas on a tawa with ample amount of ghee. Serve with simple cooling onion raita. So yum!

More Flatbread Recipes

• Garlic Naan | Garlic Butter Flavored Flatbread
• Cheese Naan | Cheese Stuffed Flatbread
• Kale Paratha | Flatbreads Stuffed with Kale
• Aloo Paratha | Flatbreads Stuffed with Mashed Potatoes
• Naan | Indian Flat Bread
• Bullet Naan
• Butter Naan

Yield: 10

Keema Paratha | Minced Meat Paratha | Video

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Whole wheat flatbreads stuffed with spicy minced meat

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Keema filling:

• 1 tbsp oil
• 1 cup finely chopped onion
• 1” ginger, finely chopped
• 3 garlic cloves, finely chopped
• 2 green chilies, finely chopped
• 1/2 cup chopped tomatoes
• 500 g minced meat (chicken or lamb) (I used chicken)
• 1/2 tsp ground cumin (cumin powder)
• 2 tsp ground coriander (coriander powder)
• 1 tsp garam masala
• 1/2 tsp red chili powder
• A handful of coriander (cilantro) leaves, chopped
• Salt to taste

Paratha dough:

• 3 cups atta (whole wheat flour)
• 2 tsp oil
• Salt to taste

Keema paratha:

• Ghee to cook parathas

Instructions

Keema filling:

1. Heat oil in a large frypan over medium heat. Add onions. Sauté for 2-3 minutes or until soft and translucent. Add ginger, garlic and green chilies. Sauté, stirring occasionally, for 2 minutes or until aromatic. Add tomatoes. Sauté, stirring occasionally, for 3-4 minutes or until the tomatoes break down and turn mushy.
2. Add minced meat. Season with salt. Add ground cumin, ground coriander, garam masala and red chili powder. Stir to combine. Cook, breaking up with a wooden spoon, for 6-8 minutes or until browned. Make sure the mixture is dry. Stir in chopped coriander (cilantro) leaves. Set aside.

Keema paratha:

1. Place atta in a large bowl. Season with salt. Pour oil. Add water little by little to make soft dough. Smear a little oil on top. Cover. Set aside for 15 minutes.
2. Make a large ball out of the dough. Roll out into a small disc. Place 1/4 cup keema filling in the middle of the disc. Bring all the ends together and seal. Dip in flour and roll out evenly.
3. Meanwhile, heat a tawa or pan over medium heat. Place the prepared paratha on it. Smear both sides of the paratha with ghee. Cook both sides until browned.
4. Repeat with the rest of the dough. Serve warm.

Notes

- Use “lean” minced meat as the Keema mixture needs to stay dry
- Make sure you roll out the parathas evenly so the mixture won’t come out.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 213Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 48mgSodium 204mgCarbohydrates 8gFiber 2gSugar 2gProtein 15g

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