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!