Keema Paratha

Keema paratha is a popular and tasty Indian flatbread that is filled with spicy minced meat. If you haven’t heard of parathas, then you are definitely missing out.  

Parathas are a type of unleavened layered flatbread brushed with ghee, butter, or oil.

I absolutely adore all types of Indian flatbreads, such as naan. Parathas are my absolute favourite.

I have a no-dough paratha recipe that can be used as a side, but this keema paratha is great as a whole meal in itself.

For the perfect keema paratha it is best to use lean minced meat as it prevents the paratha from becoming too greasy.

Although I have used lamb minced meat, you can use whichever minced meat you prefer. I have tried this recipe with both chicken mince and beef mince and both taste just as delicious.

Keema paratha gets its particular flavour from the spices used in the meat stuffing. Different spice mixes can be used, and spice proportions can be varied to suit your individual tastes.

It is usually ideal to use freshly ground spices for the greatest flavour. Simply roast the cumin and coriander seeds for a few minutes until aromatic to make homemade cumin powder and coriander powder.

Allow the roasted seeds to cool before using a grinder to ground them into a powder.

Garam masala can be created from scratch or purchased pre-ground. However, for the finest flavour, create a fresh batch of garam masala from scratch.

The paratha dough should be kneaded properly. It shouldn’t be sticky and easy to work with. Knead it for at least 10 minutes, or until it forms a smooth dough.

When rolling out the dough, try your best to roll it out uniformly so that the parathas cook equally. To keep the dough from sticking to the rolling pin, sprinkle it with flour.

For individuals who are short on time, pre-made paratha dough can be purchased. Homemade paratha dough, on the other hand, is always the best.

Keema parathas, unlike normal parathas, should be cooked over medium heat to ensure they are cooked through without burning and to allow the flavours to fully develop.

Cook the paratha for a few minutes on each side, or until golden brown and crispy.

Brush the cooked paratha with butter or ghee and cook for another one or two minutes on each side for an extra crispy paratha.

Keema parathas taste best when they’re hot off the griddle. They are ideal for sharing with friends and family as a breakfast or lunch alternative.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• No Dough Paratha
• Turkish Bread
• Naan Bread
• Keema Curry
• Garlic Naan

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Keema Paratha

by Nabeela Kauser

Crispy, buttery, and flavourful, keema paratha is type of Indian flatbread filled with a deliciously spiced minced meat filling. Tasty, aromatic, and so yummy, this is the perfect side to any Indian buffet.

5 from 2 votes

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Sides

Cuisine Indian, Pakistani

Servings 4

Calories 607 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Dough:

• ▢ 300 g Plain Flour
• ▢ 1 tsp Salt
• ▢ 1 tsp Sugar
• ▢ 100 ml Water Warm
• ▢ 50 ml Oil

For the Filling:

• ▢ 250 g Minced Meat Lamb
• ▢ 1 Onion Finely chopped
• ▢ 2 cloves Garlic Minced
• ▢ 1 tsp Ginger Grated
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Salt
• ▢ 1 tbsp Vegetable Oil

For the Paratha:

• ▢ Flour for dusting For dusting
• ▢ Ghee For brushing

Instructions

• Combine the flour, oil, salt, and sugar in a large bowl. Gradually add warm water and knead the mixture into a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
• Heat 1 tablespoon of oil in a pan over medium heat. Sauté onions, garlic, and ginger until the onions become translucent.
• Add minced lamb to the pan and cook until browned, using a spoon to break up any lumps.
• Mix salt, cumin, coriander, garam masala, and chili powder into the pan with the lamb and stir well.
• Let the lamb mixture cool to room temperature.
• Divide the dough into 8 equal portions and shape each into a ball.
• Flatten one dough ball and put a tablespoon of the lamb mixture in the centre. Fold the edges of the dough around the filling and pinch them together to seal.
• Dust the stuffed dough ball with flour and roll it out into a thin disk about 6-7 inches in diameter.
• Heat a griddle or frying pan over medium-high heat and brush it with a little ghee or oil.
• Cook the paratha for 1-2 minutes on each side or until golden brown and crispy.
• Repeat steps 7-10 with the remaining dough and filling.
• Serve hot with yogurt or chutney.

Notes

Notes:

• Adjust the spices in the filling to suit your taste.
• Minced beef or chicken can be substituted for lamb.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 607kcalCarbohydrates: 63gProtein: 19gFat: 30gSaturated Fat: 8gTrans Fat: 0.05gCholesterol: 46mgSodium: 1216mgPotassium: 293mgFiber: 3gSugar: 2gVitamin A: 155IUVitamin C: 3mgVitamin D: 0.1µgCalcium: 42mgIron: 5mg

Keyword Breakfast, Flatbread, Food, Keema, Paratha, Ramadan, Recipe, Snack

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