Keema Paratha has been one of my favourites for a long time. I can’t remember when I first had it, but I always get pulled towards it, whenever I see it on the menu. Some of my most visited restaurants make it just perfect and I love to have it with any of the spicy Indian curries. Although I like non-vegetarian food, when I’m out with my vegetarian friends I don’t mind ordering the veg curries to go with my personal Keema Paratha.
If you want to start the day with a filling breakfast, go for it. Or for lunch, dinner, for that matter any time, but not when you look for something too light!
I got some mutton keema over the weekend for some cooking and thought why not also make this paratha at home. I’m just too happy that I did, now that I can satisfy my cravings whenever I want. The keema nicely fits into the paratha giving it a nice flavour with its juices. If you too are looking to have a special meal, why not try this Keema Paratha Recipe to go with your curries. You would love the taste for sure. Enjoy!
All you need is (serves 2 to 3)
For Keema Paratha
- Atta – 2 cups
- Salt – 1 tsp
- Oil – 2 tbsp + for frying
- Keema filling – 1 cup (made by using 200 gms keema)
For Keema filling
- Oil – 2 tbsp
- Onion – 1/2 cup (chopped)
- Keema – 200 gms
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Salt to taste
- Green coriander – 2 tbsp (chopped)
Keema Paratha Recipe
Preparation time: 30 min.
Cooking time: 20 min.
To make Keema filling
- Heat oil in a pan and fry onions till golden brown.
- Add keema along with all dry masala, green coriander and little water and cook till done.
To make Keema Paratha
- Add oil and salt in the atta and knead into a soft dough using water as needed.
- Divide the dough into 5 to 6 balls of equal size.
- Roll each ball into a disc about 4 inch size and place 1 tbsp filling in the centre.
- Close from all sides and roll into a 6 inch dish dusting with atta as needed.
- Heat a tava and fry from both sides using oil for brushing till golden brown.
- Serve hot.
- You can use left-over keema matar for the filling as well. See here for recipe.
- Make sure keema filling is dry before using for paratha.
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