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A hearty North Indian flatbread, generously stuffed with a spiced minced meat filling. Pan-fried to golden perfection, it's a delicious and satisfying meal on its own, perfect with a side of pickles and chutney.
For 4 servings
Prepare the Dough
Cook the Keema Filling
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A hearty North Indian flatbread, generously stuffed with a spiced minced meat filling. Pan-fried to golden perfection, it's a delicious and satisfying meal on its own, perfect with a side of pickles and chutney.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 442.3 calories per serving with 19.54g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Assemble and Roll the Parathas
Cook the Parathas
Replace mutton keema with crumbled paneer, mashed potatoes, or soya granules for a delicious vegetarian version. Adjust spices and cooking time accordingly.
Use finely minced chicken or turkey instead of mutton. Chicken keema will cook faster than mutton.
Increase the amount of green chilies or add a pinch of black pepper powder to the filling for extra heat.
Use minimal oil or ghee for pan-frying the parathas. You can also 'dry roast' them on the tawa and apply a little ghee at the end.
Mutton keema is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The whole wheat flour (atta) used in the dough is a complex carbohydrate, providing a steady release of energy that keeps you full and energized for longer.
Mutton is a rich source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
This usually happens for three reasons: 1) The filling is too wet. Ensure all moisture has evaporated while cooking the keema. 2) The filling is still warm. A hot filling creates steam and makes the dough soggy. 3) You are applying too much pressure while rolling. Be gentle and use even strokes.
Absolutely! You can substitute mutton with minced chicken, which will cook faster. For a vegetarian option, soya granules or crumbled paneer work wonderfully. Just adjust the cooking time and spices as needed.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them on a hot tawa for a minute on each side to restore their crispness.
Yes, they freeze very well. Half-cook the parathas on the tawa without ghee, let them cool completely, then stack them with a piece of parchment paper between each one. Store in a freezer-safe bag for up to 2 months. Cook directly from frozen on a hot tawa with ghee.
Keema Paratha can be a balanced meal, providing protein from the meat, complex carbohydrates from the whole wheat flour, and various nutrients from the spices. However, it can be high in calories and fat due to the use of ghee. To make it healthier, use minimal ghee for frying and serve it with a side of yogurt (raita) and salad.
A single medium-sized Keema Paratha can have approximately 280-350 calories, depending on the amount of ghee used for frying and the fat content of the minced meat.