You might’ve heard a flatbread that is naive to the Indian Subcontinent, a Paratha. Let me share the recipe for the stuffed minced meat version of paratha; yes, it is keema paratha. You can enjoy this protein-rich wheat flour-based keema paratha with Mint Yogurt Chutney. Let’s get started!

Preparation Time: 20 mins	Recipe Servings: 6
Cook Time: 45 mins	Download Recipe
Total Time: 1 hr 05 mins

Ingredients for Keema Mixture:

1. 1 tbsp Oil
2. 2 medium finely chopped Onions
3. 2 Green Chilly [finely chopped]
4. 1/4 tsp Turmeric Powder
5. 1 tsp Chilly Powder
6. 1 tsp Coriander Powder
7. 1 tsp Garam Masala
8. 250 g Minced Meat/Keema
9. Crystal Salt
10. 1 tbsp Ginger Garlic Paste
11. 1 cup Water
12. 2 tbsp Coriander leaves [finely chopped]

Ingredients for Dough:

1. 2.5 cups Wheat Flour
2. Salt as needed
3. 1 tbsp Oil
4. Some Ghee [While making paratha]

Step 1 – Making Keema Mixture:

Get a pan and keep the flame at medium heat. Pour 1 tbsp of oil. Add two medium-sized finely chopped onions, two finely chopped green chilly, and fry it for 2 to 3 minutes.

Put 1/4 tsp of turmeric powder, 1 tsp of chilly powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, and mix it for a minute.

Add 250g of minced meat, otherwise called keema, into it. Keep stirring with high heat for 5 minutes. Add crystal salt as per your preference, 1 tbsp of ginger garlic paste, and mix well.

Pour 1 cup of water. Now reduce the flame to low heat. Cover with lid and cook for 20 to 25 minutes. Finally, add 2 tbsp of coriander leaves and mix well. Turn off the flame and keep the keema mixture aside.

Step 2 – Making Dough:

Take a vessel and add 2.5 cups of wheat flour. Add salt as you needed and 1 tbsp of oil. Crumble and mix well. Gradually add water to make a smooth dough. Knead the dough for about 10 minutes. Cover it with a wet cloth and let it rest for 15-20 minutes.

Take a sizeable ball-sized dough and flatten it like this, as shown in the video. Dust the flattened ball with some flour and roll it as a thick sheet. Place 1 tbsp of keema mixture in the center and seal the edges to make a keema stuffing. Remove the excess dough, if any, during filling. Prick with a fork to avoid air that helps you rolling it gently. Now, it is ready for frying in the next step.

Step 3 – Making Keema Paratha:

Place the paratha on the hot Tawa with medium-high heat. Cook it for a minute and flip it over. Apply ghee on both sides. It’s ready to serve! Repeat the process till you have the dough balls. Serve with Mint Yogurt Chutney and enjoy it.

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