Keema Paratha
User Reviews
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0 reviews
Unrated
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6 parathas
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Calories
595 kcal
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Course
Main Course, Breakfast
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Cuisine
Pakistani
Keema Paratha
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Keema paratha (ground beef stuffed flatbread) is prepared using a whole wheat dough that is stuffed and then shallow fried on a flat griddle.
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Ingredients
The dough
- 3 cups atta (see notes)
- 1½ cups water
- 1½ teaspoon cooking oil
- ¼ teaspoon salt
The keema
- ½ lb extra lean ground beef
- 2 tablespoon cooking oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ cup water
The parathas
- ¾ cup cooking oil
- the prepared dough
- the prepared keema
- 2 tablespoon coriander seeds
- 2 tablespoon pomegranate seeds
- ½ chopped yellow onion
- 2 Serrano chilies
- ⅓ cup cilantro
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Instructions
The dough
- Add all the ingredients to your kitchen aid and mix everything using the dough hook. (see notes for alternate methods)
- Knead the dough for atleast 5 minutes, shape into a disc, cover with a damp kitchen towel and set on the counter to allow it to rest.
The keema
- Heat the cooking oil, add the garlic and ginger paste, and saute for one minute.
- Add the ground beef and sautee until it's no longer pink.
- Add all the spice powders, and saute for one minute to allow the spices to bloom.
- Add the half cup of water, cover and simmer for 10 minutes.
- Uncover and turn the heat to high. Saute until all of the liquid evaporates.
- Set aside to cool to room temperature.
The parathas
- Dry roast the coriander seeds for a few minutes to release the aroma.
- Add the roasted coriander seeds and pomegranate seeds to a mortar and pestle and grind coarsely.
- Chop the yellow onion, serrano chilies and cilantro.
- Add all of the above to the cooked ground beef and mix well.
- Divide the dough into six even portions, shaping each one into a ball.
- Use a rolling pin to flatten each ball into a 6" disc.
- Place 2 heaping tablespoons of the keema mixture in the center of each disc.
- Wrap the dough around the meat and pinch it together to seal it completely.
- Roll out the stuffed dough until you have an 8" circle. (see notes)
- Preheat your griddle on high heat and then reduce to medium heat for the remainder of the cooking.
- Add the flatbread to it and cook for 30-45 seconds before flipping it over.
- Add 1 tablespoon of oil on the par cooked surface, spreading evenly.
- Flip the paratha over and add a tablespoon of oil to the other side.
- Continue to cook the paratha for 1-2 minutes on each side, pressing down with a spatula to help it brown evenly, (see notes)
- Once you see dark brown blisters on the surface of the paratha, remove it from the griddle and repeat the process until all your parathas are cooked.
Notes
- Atta:
- Preparing the dough:
- Rolling out the stuffed dough:
- Cooking the paratha:
Nutrition Information
Show Details
Serving
1paratha
Calories
595kcal
(30%)
Carbohydrates
51g
(17%)
Protein
15g
(30%)
Fat
37g
(57%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
Monounsaturated Fat
22g
Trans Fat
0.3g
Cholesterol
23mg
(8%)
Sodium
522mg
(22%)
Potassium
271mg
(8%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
178IU
(4%)
Vitamin C
3mg
(3%)
Calcium
36mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6parathas
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1paratha | |
| Calories | 595kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 37g | 57% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 522mg | 22% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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