Keema Paratha

Keema Paratha

5 from 2 votes
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.
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.

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Keema Paratha

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
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Sides
Cuisine Indian, Pakistani
Servings 4
Calories 607 kcal


For the Dough:

For the Filling:

For the Paratha:

  • Flour for dusting For dusting
  • Ghee For brushing


  • 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.


  • 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.


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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