Chicken Keema-Stuffed Paratha

Name: Chicken Keema-Stuffed Paratha
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2.5 cup whole wheat flour (plus extra for dusting); 1 pinch salt (for dough); 1 tsp oil (for dough); 1 cup water (for kneading, adjust as needed); 400 g chicken breast (boneless, skinless, minced); 1 pcs onion (large, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for filling); 1 tsp lemon juice; 2 tbsp ghee (for pan-frying parathas)

RATING

0.0/5

TASTE SCORE

8/10

Flaky, golden whole wheat parathas packed with spiced minced chicken filling. Each bite delivers juicy keema seasoned with ginger, garam masala, and fresh coriander, all encased in warm, crisp layers. A hearty North Indian comfort food that's perfect for breakfast, lunch, or dinner.

PREP

25m

COOK

30m

SERVES

2 PIECES

516 cal

SERVINGS

METHOD · 8 STEPS

knead · ~15 min
Knead the dough.
In a large bowl, mix whole wheat flour and a pinch of salt. Slowly add water little by little and knead for 5-7 minutes until you have a soft, smooth dough. Drizzle 1 tsp oil, knead once more, cover with a damp cloth, and rest for 15 minutes.
fry · ~7 min
Cook the onion base.
Heat 2 tsp oil in a pan over medium heat. Add chopped onion and sauté until light golden, about 5-7 minutes. Add minced garlic, grated ginger, and chopped green chili. Sauté for 1 minute until fragrant.
fry · ~9 min
Cook the chicken keema.
Add chopped tomato and cook until soft, about 3 minutes. Add minced chicken, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and a pinch of salt. Break up the chicken with a spatula and stir-fry on medium-high heat for 7-8 minutes until the chicken is cooked through and dry. Remove from heat and let cool slightly. Mix in chopped coriander leaves and lemon juice.
prep · ~2 min
Divide and shape the dough.
After resting, punch the dough down and divide into 8 equal lemon-sized balls. Divide the cooled keema filling into 8 equal portions.
prep · ~8 min
Stuff the dough balls.
Take one dough ball, dust with dry flour, and roll into a 4-inch circle. Place one portion of keema filling in the center. Gather the edges up and pinch together to seal, forming a pouch. Gently flatten the sealed ball with your palm.
prep · ~6 min
Roll the stuffed parathas.
Dust the stuffed ball with dry flour and roll gently from center outwards into a 6-7 inch circle, using light, even strokes to avoid pushing the filling out.
fry · ~16 min
Cook the parathas on the tawa.
Heat a tawa or skillet over medium-high heat. Place a rolled paratha on the hot tawa. Cook for 1 minute until bubbles appear, then flip. Drizzle 1/4 tbsp ghee on the surface and spread evenly. Flip again and apply ghee on the other side. Press gently with a spatula and cook until both sides are golden with crisp brown spots. Repeat for all parathas.
serve
Serve hot off the tawa.
Serve Chicken Keema-Stuffed Parathas immediately with a dollop of butter, chilled yogurt, or tangy mango pickle on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the dough for at least 15 minutes to develop gluten for pliable, non-tearing parathas.
2
Cool the keema filling completely before stuffing to prevent steam from making the dough sticky.
3
Use a light hand when rolling stuffed parathas; press from the center outward to keep the filling sealed inside.
4
Cook each paratha on a preheated tawa over medium-high heat for even browning and crispy layers.
5
Stack cooked parathas in a clean cloth to keep them soft and warm while you finish the batch.
6
Make the keema filling a day ahead and refrigerate to save time on busy mornings.

RECIPE VARIATIONS