Keema Paratha – It’s Very Filling!

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

1. Heat oil in a pan and fry onions till golden brown.
2. Add keema along with all dry masala, green coriander and little water and cook till done.

To make Keema Paratha

1. Add oil and salt in the atta and knead into a soft dough using water as needed.
2. Divide the dough into 5 to 6 balls of equal size.
3. Roll each ball into a disc about 4 inch size and place 1 tbsp filling in the centre.
4. Close from all sides and roll into a 6 inch dish dusting with atta as needed.
5. Heat a tava and fry from both sides using oil for brushing till golden brown.
6. Serve hot.

Tip:

• 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.