Chicken Keema Paratha
Flaky whole wheat parathas stuffed with a spiced chicken keema filling make a satisfying Indian meal. The filling stays juicy with onions, ginger, garlic, and warm spices, while the paratha cooks up crisp outside and soft inside.
For 4 servings
- knead · ~20 min
Knead the dough.
Mix whole wheat flour, salt, and oil in a bowl. Add water little by little and knead into a soft, smooth dough. Cover and let it rest.
TIPA soft dough makes stuffing and rolling much easier. - prep · ~10 min
Prepare the filling ingredients.
Finely chop the onion and green chili, grate the ginger, mince the garlic, and keep the chicken mince and spices ready near the stove.
- saute · ~6 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add onion and green chili.3.Cook until the onion softens and turns light golden, about 4 to 5 minutes.4.Add ginger and garlic and cook for 1 minute.TIPCook off the raw smell of ginger and garlic before adding the chicken. - saute · ~12 min
Cook the chicken keema filling.
1.Add the chicken mince and break it up well with a spoon.2.Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and salt.3.Cook on medium heat until the chicken is fully cooked and the moisture dries out, about 8 to 10 minutes.4.Stir in coriander leaves and let the filling cool completely.TIPKeep the filling fairly dry or the parathas will tear while rolling. - assemble · ~10 min
Stuff the parathas.
1.Divide the dough into 4 equal balls.2.Divide the cooled chicken filling into 4 equal portions.3.Roll one dough ball into a small disc and place one portion of filling in the center.4.Bring the edges together, seal well, and flatten gently. - assemble · ~8 min
Roll the stuffed parathas.
Dust with whole wheat flour and roll each stuffed ball gently into a medium paratha, pressing lightly so the filling spreads evenly without breaking the dough.
TIPRoll from the center outward with light pressure to keep the stuffing inside. - fry · ~15 min
Cook the parathas on a hot tawa.
1.Heat a tawa or flat pan over medium heat.2.Place one rolled paratha on the hot tawa and cook until small bubbles appear.3.Flip, drizzle a little oil around the edges, and cook both sides until golden brown spots appear.4.Repeat with the remaining parathas.TIPMedium heat cooks the dough through without burning the surface. - serve
Serve the chicken keema paratha hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the keema completely before stuffing, or steam will soften the dough and cause tearing.
- 2Cook the chicken filling until almost dry but not crumbly; it should hold together when pinched.
- 3Chop onion and green chili very fine so the filling spreads evenly and doesn't puncture the paratha.
- 4Seal the dough pleats tightly and pinch off any thick top nub before rolling for an even paratha.
- 5If the dough springs back while rolling, let the stuffed ball rest 5 minutes before trying again.
- 6Use medium heat on the tawa so the whole wheat dough cooks through before the outside gets too dark.
- 7Stack cooked parathas in a cloth-lined container to keep them soft while the remaining ones cook.
Adapt it for your goals.
Low-oil
Dry-roast the parathas first and brush with just a little oil at the end for a lighter version that still gets golden spots.
spicierSpicier
Add more green chili and a slightly bigger pinch of red chili powder for a hotter, more street-style keema paratha.
egg keemaEgg-keema
Mix a chopped boiled egg into the cooled chicken filling to make it richer and more filling.
mini parathasMini-parathas
Make smaller stuffed parathas for lunchboxes or appetizers; they are easier to roll and less likely to tear.
Why this is on our healthy list.
Protein-Rich Main
Chicken mince makes this paratha more satisfying and helps turn it into a filling, protein-forward meal.
Whole Wheat Goodness
Using whole wheat flour adds more fiber and grain nutrition than a refined flour flatbread.
Aromatic Spices and Herbs
Ginger, garlic, coriander, cumin, turmeric, and fresh coriander bring flavor without needing heavy sauces.
Frequently asked questions
The filling is usually too wet, too warm, or too chunky. Cook the keema drier, cool it fully, and chop the onion finely before stuffing.
