Chicken Keema-Stuffed Paratha
A wholesome and protein-packed North Indian breakfast, featuring lean chicken keema spiced with aromatic masalas, generously stuffed into a soft whole wheat paratha.
For 1 serving
Prepare the dough: In a bowl, combine whole wheat flour, 0.6g salt (approx. 1/8 tsp), and 1.25ml oil (approx. 1/4 tsp). Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
Make the keema filling: Heat 5ml oil (approx. 1 tsp) in a small pan over medium heat. Add finely chopped onion and sauté until translucent. Add ginger-garlic paste and green chili, cook for 1 minute until fragrant.
Add chicken mince to the pan and cook, breaking up lumps, until it changes color. Stir in turmeric powder, red chili powder, coriander powder, garam masala, and 0.6g salt (approx. 1/8 tsp). Cook for 2-3 minutes until spices are fragrant and keema is cooked through. Mix in fresh coriander leaves and set aside to cool slightly.
Assemble the paratha: Divide the rested dough into one ball. Roll it out into a small disc (about 3-4 inches diameter). Place the cooled keema filling in the center, leaving a small border.
Bring the edges of the dough together to seal the filling, forming a ball. Gently flatten and dust with a little flour, then carefully roll out into a 6-7 inch diameter paratha, ensuring the filling remains evenly distributed.
Cook the paratha: Heat a tawa (griddle) over medium-high heat. Place the rolled paratha on the hot tawa. Cook for about 1 minute until small bubbles appear, then flip.
Apply 1.25ml oil (approx. 1/4 tsp) on the cooked side and spread. Flip again and apply oil on the other side. Cook, pressing gently with a spatula, until both sides are golden brown and cooked through.
Serve hot: Transfer the Chicken Keema-Stuffed Paratha to a plate and serve immediately, perhaps with a side of plain yogurt or pickle.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema filling is completely cooled before stuffing to prevent the dough from tearing during rolling.
- 2Roll the paratha gently and evenly from the center outwards to distribute the filling without it spilling out.
- 3Adjust green chili and red chili powder to your preferred spice level for the keema filling.
Adapt it for your goals.
Vegetarian Option
Replace chicken mince with crumbled paneer, mashed potatoes, or a mix of finely chopped vegetables like peas and carrots for a meat-free version.
Gluten Free AdaptationGluten-Free Adaptation
For a gluten-free alternative, use a gluten-free flour blend for the paratha dough, though the texture may vary slightly.
Spice Level AdjustmentSpice Level Adjustment
Adjust the amount of green chili and red chili powder to suit your preference for heat, or add a pinch of black pepper for a different kind of warmth.
Why this is on our healthy list.
Muscle Support
With 22g of protein from lean chicken mince, this paratha aids in muscle repair and growth, making it an excellent post-workout or energy-sustaining meal.
Digestive Health
The whole wheat flour provides dietary fiber, which is crucial for maintaining a healthy digestive system and promoting regular bowel movements.
Nutrient-Rich Spices
Ingredients like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, contributing to overall well-being.
Frequently asked questions
Yes, the chicken keema filling can be cooked up to 2-3 days ahead and stored in an airtight container in the refrigerator. Reheat gently before stuffing the parathas.