Keema Paratha
Flaky whole wheat parathas stuffed with spiced minced meat and cooked on a hot tawa until golden. Rich, savory, and satisfying, these are great with yogurt, pickle, or a simple onion salad.
For 8 servings
- knead · ~20 min
Knead the dough.
1.Mix 3 cups whole wheat flour, 0.25 tsp salt, and 1 tbsp oil in a wide bowl.2.Add water little by little and knead to a soft, smooth dough.3.Cover and rest the dough for 20 minutes.TIPA slightly soft dough makes stuffed parathas easier to roll without cracking. - saute · ~15 min
Cook the keema filling.
1.Heat 3 tbsp oil in a pan over medium heat and add cumin seeds.2.Add onion, ginger, garlic, and green chili. Cook until the onion turns light golden.3.Add tomato, coriander powder, red chili powder, turmeric powder, garam masala, black pepper, and the remaining 0.25 tsp salt. Cook until the tomato softens.4.Add ground mutton and cook, breaking it up well, until it changes color and starts drying out.5.Cook until the filling is dry and crumbly, then stir in coriander leaves and lemon juice.TIPKeep the filling fairly dry or the parathas will tear while rolling. - rest · ~10 min
Cool the filling.
Spread the keema filling on a plate and let it cool completely before stuffing.
- assemble · ~12 min
Stuff and roll the parathas.
1.Divide the dough into 8 equal balls and divide the filling into 8 portions.2.Roll one dough ball into a small disc using a little dusting flour.3.Place one portion of filling in the center and bring the edges together to seal.4.Flatten gently and roll into a medium paratha without pressing too hard.TIPDust lightly as needed, but do not use too much flour or the paratha turns dry. - fry · ~18 min
Cook the parathas on a hot tawa.
1.Place one rolled paratha on a hot tawa and cook until small bubbles appear.2.Flip and spread a little ghee on the top side.3.Flip again, spread ghee on the other side, and cook until both sides are golden with brown spots.4.Repeat with the remaining parathas.TIPCook over medium heat so the outer layers crisp up while the center heats through. - serve
Serve the keema parathas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the keema until no moisture remains; a wet filling will steam and burst the paratha while rolling.
- 2Cool the filling fully on a plate before stuffing so the dough stays firm and easy to seal.
- 3Chop onion and tomato very fine so the stuffing stays even and does not create lumps or tears.
- 4Seal the dough pouch tightly and pinch off any thick top knot before rolling for a smoother paratha.
- 5Roll from the center outward with light pressure; pressing hard pushes the keema to one side.
- 6Keep the tawa hot but not smoking, so the paratha gets brown spots without turning tough.
- 7If making ahead, half-cook the parathas without much ghee, cool, then finish on the tawa just before serving.
Adapt it for your goals.
Low-oil
Use less oil in the filling and roast with minimal ghee for a lighter paratha that still keeps the keema flavor.
high proteinHigh-protein
Increase the keema-to-dough ratio slightly and make smaller parathas for a meatier, more protein-forward meal.
chicken keemaChicken-keema
Swap ground mutton for ground chicken for a leaner, milder filling that cooks faster.
extra spicyExtra-spicy
Add more green chili and a little extra black pepper for a sharper heat that suits rich mutton well.
Why this is on our healthy list.
Protein-Rich Filling
Ground mutton makes these parathas filling and satisfying, helping turn them into a substantial main meal.
Whole Wheat Goodness
Using whole wheat flour adds more fiber and a steadier, heartier texture than refined flour flatbreads.
Aromatic Digestive Spices
Ginger, garlic, cumin, coriander, and black pepper bring flavor while contributing traditional digestive warmth.
Frequently asked questions
The filling is usually too wet or still warm. Cook the keema until dry, cool it completely, and roll with gentle pressure.
