Keema Paratha
User Reviews
5
Keema Paratha
Description
Keema Paratha brings together a pliable dough made from chapati flour, butter, and water with a filling of seasoned minced meat mixed with onions, ginger, garlic, and aromatic spices like cumin, coriander, Kashmiri red chili, and black pepper. The dough balls are rolled out, layered with the meat filling, then carefully folded and rolled again, creating a snail-like shape that, when cooked on a hot skillet, yields flaky, tender parathas with savory meat inside.
Cooking over medium heat ensures the dough cooks evenly while the filling inside reaches proper doneness without drying out. The spices and onion soften while infusing the meat, resulting in a deeply flavored interior balanced by the soft, buttery dough exterior.
Keema Paratha makes a robust meal served best hot with side condiments, yogurt, or pickles. This bread can be part of breakfast, lunch, or dinner where a filling dish with protein and spice is desired.
Ghee or cooking oils like sunflower or rapeseed may be used for brushing during cooking to enhance flakiness and flavor. Substituting Kashmiri chili powder with paprika or milder chili powder adjusts the spice level as preferred.
Ingredients
For the paratha:
- 3 cups chapati flour and extra for rolling.
- 1 cup + 1 tablespoon water and/or add an extra 1-2 tablespoons as needed
- ½ cup butter diced (see the note).
For the filling:
- 1.1 pounds minced meat lamb, mutton, or beef.
- 1 medium brown onion finely chopped, or yellow onion
- ½ - inch ginger minced.
- 3 cloves garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder see the note.
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
- Mix the flour, oil, and water. Add the water little by little as you mix. When all comes together, knead it well until you get a pliable and soft dough. If your dough is a bit dry, you can add another teaspoon of water each time. Make sure you mix well every time you add more water. Take care not to put too much water.
- Divide the dough into equal-sized 8 balls and cover with a tea towel. Set aside.
- Mix the minced meat with chopped onions, ginger-garlic, all spices, and salt. Divide it into 8 balls. Set aside.
- Heat up your Tawa and cook the paratha on it at medium heat.
- Then, roll a dough ball out with a rolling pin into a 6-inches/ 15 cm round circle.
- Put the meat in the center of the dough and flatten it over. Leave about ½ inch/ 1.5 cm edges of the dough.
- Make a cut from the center of the dough to the side, and roll the dough around the circle. You will get a snail-like dough.
- Carefully flatten the dough and roll it out again until you get an approximately 8-inches/ 20 cm in diameter size of a round circle. Your paratha will be about 3-5 mm/ 0.2 inch.
- Now, carefully lay your paratha on the preheated Tawa/ frying pan and cook at medium heat.
- It takes about 2-3 minutes for the meat and the roti to cook on each side. Using a wooden spoon, make cuts/ holes randomly around the paratha. This is to prevent the flour from rising. And to make sure the steam goes to the meat and cook it.
- When the meat and the roti look cooked, turn them over and cook again for another 2-3 minutes.
- Then turn the paratha once again. And spread the butter (oil or ghee) over the paratha. And continue to cook for another 1-2 minutes, before you turn it once again and spread the fat on the other side.
- You can keep turning the flatbread to ensure it absorbs the fat and the meat is thoroughly cooked.
- Once the paratha is cooked, place it on a plate and cover it with aluminum foil.
Notes
- You may use ghee or neutral cooking oils like sunflower or rapeseed oil to grease the paratha during cooking.
- Spread approximately one teaspoon of fat on each side of the paratha to improve texture and taste.
- If unavailable, substitute Kashmiri red chili powder with regular red chili powder or cayenne; use paprika for a milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 373kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 56mg | 19% |
| Sodium | 496mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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