Keema Paratha is a popular North Indian flatbread stuffed with spiced minced meat (keema). It’s a delicious and hearty dish often enjoyed for breakfast, brunch, or as a snack. Here’s a simple recipe to make Keema Paratha:
Ingredients:
For the dough:
- Whole wheat flour (atta): 2 cups
- Water: as needed for kneading
- Salt: a pinch
- Oil or ghee: 1 tablespoon
For the keema filling:
- Minced meat (lamb or chicken): 250 grams
- Onion: 1, finely chopped
- Ginger-garlic paste: 1 tablespoon
- Green chilies: 2, finely chopped
- Coriander leaves: 2 tablespoons, finely chopped
- Garam masala powder: 1 teaspoon
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Salt: to taste
- Oil: 2 tablespoons
Instructions:
- Prepare the dough:
- In a mixing bowl, combine the whole wheat flour, a pinch of salt, and oil or ghee.
- Gradually add water and knead the mixture into a soft and pliable dough.
- Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
- Prepare the keema filling:
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and green chilies, and sauté for a minute.
- Add the minced meat and cook until it’s browned and cooked through.
- Add garam masala powder, red chili powder, turmeric powder, and salt. Mix well.
- Cook the keema mixture for another 5-7 minutes until the flavors are well combined and the mixture is dry.
- Finally, add chopped coriander leaves, mix well, and remove from heat. Allow it to cool slightly.
- Make the parathas:
- Divide the dough into equal-sized balls. Take one dough ball and roll it out into a small circle.
- Place a spoonful of the keema filling in the center of the rolled-out dough.
- Bring the edges of the dough together and seal the filling inside, shaping it into a ball again.
- Flatten the stuffed ball with your palms and roll it out gently into a paratha, taking care not to let the filling come out.
- Heat a tawa or griddle over medium heat. Place the rolled-out paratha on the hot tawa.
- Cook the paratha on one side until you see small bubbles forming on the surface.
- Flip the paratha and cook the other side until golden brown spots appear, applying some oil or ghee around the edges.
- Repeat the process with the remaining dough balls and keema filling.
- Serve hot:
- Once cooked, remove the Keema Paratha from the tawa and place it on a serving plate.
- Serve hot with yogurt, pickle, or any favorite sauce.
Enjoy your delicious Keema Parathas!
