Loading...
A hearty and flavorful flatbread stuffed with spiced minced chicken. This North Indian classic is perfect for a satisfying lunch or dinner, best served with yogurt and pickles.
For 4 servings
Prepare the Dough
Cook the Chicken Keema Filling
A comforting and nutritious Indian stew made with a blend of lentils and fresh spinach, tempered with aromatic spices. This wholesome dish, also known as Dal Palak, is perfect with rice or roti for a hearty, healthy meal.
Tender, protein-packed lentil meatballs simmered in a rich and aromatic tomato-onion gravy. A delicious vegetarian twist on the classic kofta curry, perfect with roti or rice.
A healthier, oven-baked version of the classic smoky Baingan Bharta. Tender eggplant is baked until soft, then mashed and cooked with onions, tomatoes, and aromatic spices for a delicious and easy dish.
Succulent cubes of soft paneer, crisp bell peppers, and onions are bathed in a smoky, spiced yogurt marinade and grilled to perfection. This classic appetizer, also known as Paneer Tikka, is bursting with flavor and a guaranteed crowd-pleaser.
A hearty and flavorful flatbread stuffed with spiced minced chicken. This North Indian classic is perfect for a satisfying lunch or dinner, best served with yogurt and pickles.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 351.8 calories per serving with 19.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Stuff and Roll the Parathas
Cook the Parathas
Serve
Replace the chicken keema with crumbled paneer (Indian cottage cheese), mashed potatoes with peas, or a spicy lentil (dal) mixture.
Increase the amount of green chilies or add 1/2 teaspoon of black pepper powder to the keema filling for extra heat.
Cook the parathas on a non-stick tawa with minimal ghee or oil spray instead of shallow frying to reduce the fat content.
This recipe works wonderfully with minced mutton (lamb) as well. The cooking time for the filling may need to be increased by 10-15 minutes.
The minced chicken filling provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Made with atta (whole wheat flour), these parathas are rich in complex carbohydrates and dietary fiber, ensuring a slow and steady release of energy that keeps you full for longer.
Chicken is a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The inclusion of traditional Indian spices like cumin, coriander, and ajwain (carom seeds) not only adds flavor but also possesses carminative properties that can aid digestion and prevent bloating.
A single Chicken Keema Paratha contains approximately 350-400 calories, depending on the amount of ghee used for cooking. A serving of two parathas would be around 700-800 calories.
It can be a balanced meal. It provides protein from chicken and complex carbs and fiber from the whole wheat atta. However, it is shallow-fried, which increases its fat and calorie content. To make it healthier, use minimal ghee for cooking.
Tearing is usually caused by three things: 1) The filling is too wet. Ensure you dry out all the moisture. 2) The filling is still warm. Let it cool completely. 3) Uneven pressure while rolling. Roll gently from the center outwards.
Yes, absolutely. The keema filling can be prepared 2-3 days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before you start stuffing the parathas.
Yes. You can half-cook the parathas (without getting them brown), cool them completely, stack them with parchment paper in between, and freeze in a zip-top bag. When ready to eat, cook them directly from frozen on a hot tawa with ghee until golden and crisp.
Keema Parathas are very flavorful on their own but are best served with cooling accompaniments like plain yogurt (dahi), mint-coriander chutney, boondi raita, or a tangy mango pickle.