Keema Paratha, a beloved dish originating from the Indian subcontinent, combines the rich flavors of spiced minced meat encased in a crisp, golden-brown dough.

This recipe offers a delightful culinary adventure, blending aromatic spices with tender lamb mince, all wrapped within a soft yet crispy paratha. Perfect for breakfast, lunch, or dinner, keema paratha is a versatile dish that satisfies cravings any time of day.

Crafting this delicacy requires a balance of patience and skill, as we prepare both the dough and the flavorful filling. The dough, made from a blend of plain flour, oil, salt, and sugar, is kneaded to perfection and allowed to rest, ensuring a soft and pliable texture.

Meanwhile, the filling, a savory combination of minced lamb, onions, garlic, and a medley of spices, simmers to aromatic perfection, ready to be enveloped within the dough.

Once assembled, the parathas are cooked on a griddle or frying pan until they develop a beautiful golden hue and a satisfying crispness. The aroma wafting from the kitchen as these parathas sizzle to perfection is enough to entice even the most discerning palate.

While traditionally served with yogurt or chutney, keema paratha pairs well with a variety of condiments, allowing for endless customization to suit individual tastes.

Whether enjoyed as a hearty breakfast, a satisfying lunch, or a flavorful dinner, keema paratha promises to delight with its rich flavors and comforting texture.

Expert Tip: Ensure the dough is kneaded thoroughly to achieve a smooth and elastic texture, resulting in soft and pliable parathas.

Ingredients

Plain Flour: Essential for the dough, plain flour provides the base for the paratha, yielding a soft and pliable texture when kneaded.

Salt: Adds flavor to the dough and balances the overall taste of the paratha.

Sugar: Enhances the flavor of the dough and aids in achieving a golden-brown color during cooking.

Water: Used to bind the dough ingredients together, warm water helps achieve the desired consistency for kneading.

Oil: Both in the dough and for cooking, oil adds moisture and imparts a rich flavor to the paratha.

Minced Meat (Lamb): The star ingredient of the filling, minced lamb offers a hearty and flavorful base for the keema paratha.

Onion, Garlic, Ginger: Aromatic vegetables that add depth and complexity to the filling, enhancing its savory profile.

Spices: A blend of spices that infuses the filling with irresistible flavor and warmth.

Flour (for dusting): Used to prevent sticking and ensure smooth rolling of the dough.

Ghee: Adds a rich, buttery flavor and helps achieve a crispy texture when brushing the cooked parathas.

Expert Tip: Cook the minced meat filling until it is well browned, allowing the flavors to develop fully before assembling the parathas.

Serving Suggestions

• Pair keema paratha with a dollop of creamy yogurt for a refreshing contrast to the rich flavors of the dish.
• Serve alongside a selection of chutneys, such as mint or tamarind, to add an extra layer of flavor.
• Accompany with a fresh salad of diced tomatoes, cucumbers, and onions tossed in lemon juice and chaat masala for a burst of freshness.
• Enjoy as part of a larger Indian feast, complemented by dishes such as vegetable curry, rice pilaf, and assorted bread.

Expert Tip: Brush the cooked parathas with ghee immediately after removing them from the griddle or pan to enhance their flavor and achieve a crispy exterior.

Frequently Asked Questions

Can I use a different type of meat for the filling?

Yes, you can substitute lamb with other minced meats such as chicken, beef, or turkey to suit your preferences.

How can I store leftover parathas?

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them on a skillet or in the microwave before serving.

Can I make the dough and filling ahead of time?

Yes, you can prepare the dough and filling in advance and store them separately in the refrigerator. When ready to cook, allow the ingredients to come to room temperature before proceeding with the recipe.

Can I freeze keema parathas?

Yes, you can freeze cooked parathas. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container. Reheat from frozen on a skillet until heated through.

How can I make vegetarian keema paratha?

You can substitute minced meat with crumbled paneer or mashed potatoes for a vegetarian version of keema paratha. Adjust the spices according to your taste preferences.

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Keema Paratha

by Nabeela Kauser

Uncover the savoury magic of Keema Paratha, a delightful fusion of minced meat and bread from South Asia. Embark on a culinary journey as you master the technique of preparing this medium-difficulty dish, rich in tradition and flavours.

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Sides

Cuisine Indian, Pakistani

Servings 4

Calories 607 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Dough:

• ▢ 300 g Plain Flour
• ▢ 1 tsp Salt
• ▢ 1 tsp Sugar
• ▢ 100 ml Water Warm
• ▢ 50 ml Oil

For the Filling:

• ▢ 250 g Minced Meat Lamb
• ▢ 1 Onion Finely chopped
• ▢ 2 cloves Garlic Minced
• ▢ 1 tsp Ginger Grated
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Salt
• ▢ 1 tbsp Vegetable Oil

For the Paratha:

• ▢ Flour for dusting For dusting
• ▢ Ghee For brushing

Instructions

• Combine the flour, oil, salt, and sugar in a large bowl. Gradually add warm water and knead the mixture into a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
• Heat 1 tablespoon of oil in a pan over medium heat. Sauté onions, garlic, and ginger until the onions become translucent.
• Add minced lamb to the pan and cook until browned, using a spoon to break up any lumps.
• Mix salt, cumin, coriander, garam masala, and chili powder into the pan with the lamb and stir well.
• Let the lamb mixture cool to room temperature.
• Divide the dough into 8 equal portions and shape each into a ball.
• Flatten one dough ball and put a tablespoon of the lamb mixture in the centre. Fold the edges of the dough around the filling and pinch them together to seal.
• Dust the stuffed dough ball with flour and roll it out into a thin disk about 6-7 inches in diameter.
• Heat a griddle or frying pan over medium-high heat and brush it with a little ghee or oil.
• Cook the paratha for 1-2 minutes on each side or until golden brown and crispy.
• Repeat steps 7-10 with the remaining dough and filling.
• Serve hot with yogurt or chutney.

Notes

Notes:

• Adjust the spices in the filling to suit your taste.
• Minced beef or chicken can be substituted for lamb.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 607kcalCarbohydrates: 63gProtein: 19gFat: 30gSaturated Fat: 8gTrans Fat: 0.05gCholesterol: 46mgSodium: 1216mgPotassium: 293mgFibre: 3gSugar: 2gVitamin A: 155IUVitamin C: 3mgVitamin D: 0.1µgCalcium: 42mgIron: 5mg

Keyword Breakfast, Flatbread, Food, Keema, Paratha, Ramadan, Recipe, Snack

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