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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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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