Keema Paratha
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
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse breadcrumbs.
- c.Gradually add water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
- d.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
- 2
Step 2
- a.Cook the Keema Filling
- b.Heat 2 tbsp of ghee in a pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for a few seconds.
- c.Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- d.Stir in the ginger-garlic paste and chopped green chilies. Cook for about 1 minute until the raw aroma disappears.
- e.Add the minced mutton (keema). Increase the heat to high and sauté for 5-7 minutes, breaking up any lumps with your spatula, until the meat changes color from pink to brown.
- f.Reduce the heat to medium. Add the turmeric powder, red chili powder, coriander powder, garam masala, and 0.75 tsp salt. Mix everything thoroughly.
- g.Cover the pan and cook on low heat for 10-15 minutes, stirring occasionally, until the keema is fully cooked and all the moisture has evaporated. The final mixture must be completely dry.
- h.Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Transfer the filling to a plate and spread it out to cool down completely.
- 3
Step 3
- a.Assemble and Roll the Parathas
- b.Once the dough has rested and the filling is cool, knead the dough again for a minute.
- c.Divide the dough and the keema filling into 8 equal portions. Roll each portion into a smooth ball.
- d.Take one dough ball and flatten it with your fingers into a 3-4 inch disc. Create a small depression in the center.
- e.Place one portion of the keema filling in the center. Bring the edges of the dough together, pleating as you go, and seal the filling inside. Pinch the top to close it securely and remove any excess dough.
- f.Gently flatten the stuffed ball with your palm. Lightly dust it with dry atta and roll it out gently into a 6-7 inch circle. Apply even pressure to avoid tearing.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (griddle) over medium heat. Once hot, place the rolled paratha on it.
- c.Cook for about 1-2 minutes on the first side, until you see small bubbles appearing on the surface.
- d.Flip the paratha. Drizzle about 1/2 tsp of ghee on the semi-cooked side.
- e.Flip it again after another minute. Apply ghee to the other side as well.
- f.Press gently with a spatula and cook, flipping a couple of times, for 2-3 minutes until both sides are golden brown with crispy spots.
- g.Repeat the process for all the remaining parathas.
- h.Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema filling is completely dry. Any moisture will make the parathas tear while rolling.
- 2Let the filling cool down completely before stuffing. A hot filling will steam the dough from the inside and make it difficult to roll.
- 3Roll the stuffed parathas gently and with even pressure to prevent tearing.
- 4Do not overstuff the parathas, especially if you are a beginner.
- 5Cook on medium heat to ensure the paratha cooks through evenly and becomes crisp without burning.
- 6For a finer filling, you can pulse the cooked keema in a food processor for a few seconds after it has cooled.
Adapt it for your goals.
Vegetarian
Replace mutton keema with crumbled paneer, mashed potatoes, or soya granules for a delicious vegetarian version. Adjust spices and cooking time accordingly.
Different MeatDifferent Meat
Use finely minced chicken or turkey instead of mutton. Chicken keema will cook faster than mutton.
Spicier VersionSpicier Version
Increase the amount of green chilies or add a pinch of black pepper powder to the filling for extra heat.
Healthier OptionHealthier Option
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.
Why this is on our healthy list.
Rich in Protein
Mutton keema is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Provides Sustained Energy
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.
Good Source of Iron
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.
Boosts Immunity
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
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.