Keema Paratha brings together two beloved elements of Indian cuisine – flaky, multi-layered paratha and flavorful minced meat. Growing up, I watched my grandmother make these for Sunday brunch, carefully rolling the dough and stuffing it with perfectly spiced lamb. The process might look tricky at first, but I’ll guide you through each step to help you create these delicious stuffed flatbreads at home.
About the Recipe
This recipe shows you how to create restaurant-style Keema Paratha at home. The trick lies in getting the dough just right and creating those signature flaky layers. I’ve simplified the process into easy-to-follow steps, making it doable for home cooks. The result is a paratha that’s crispy outside, soft inside, and packed with juicy meat filling.
Why You’ll Love This Recipe
You’ll love how the paratha turns out both flaky and tender, thanks to the special rolling and folding technique. The meat filling stays juicy, and the ghee makes everything extra tasty. While it takes some time to prepare, most of it is hands-off waiting time. The best part? You can make extra and freeze them for later. These parathas are great for any meal and always impress guests.
Keema Parath
Cooking Tips
– Let the dough rest fully – it makes rolling easier
– Keep the filling moist but not wet
– Roll gently to prevent the filling from breaking through
– Use medium heat to cook – too hot will burn the outside while the inside stays raw
– Add ghee gradually while cooking for the best flaky texture
Serving and Storing Suggestions
Serves: 8-9 stuffed parathas
Prep time: 3 hours (including resting)
Cooking time: 30 minutes
Serve hot with yogurt, pickle, or mint chutney. Store cooled parathas in an airtight container for up to 2 days. Freeze for up to a month.
Similar Recipes
- Aloo Paratha (Potato Stuffed Flatbread)
- Paneer Paratha (Cheese Stuffed Flatbread)
- Plain Layered Paratha
Nutrient Benefits
These parathas provide protein from the lamb, carbohydrates from the flour, and healthy fats from ghee. Whole wheat flour adds fiber and nutrients. They’re filling and energy-rich, perfect for active days.
Keema Paratha
Ingredients
- 2 1/2 cups Flour (sifted)
- 2 cups Whole Wheat Flour (sifted)
- Water as required
- 1 cup Ghee (melted)
- Salt as per taste
- Extra Flour for dusting
- 1 cup Lamb Mince (cooked)
Instructions
- Mix 1 1/2 or more cups of water with both the flours, adding water a little at a time to make a soft dough.
- Knead well.
- Cover and leave for 2 hours.
- Knead again using more flour if dough is sticky.
- Make balls (around 16 to 18) from the dough.
- Roll each to a medium round.
- Dab melted ghee all over.
- Roll from one end of the other into a long rope-like roll.
- Twist round and round into a tight coil.
- Roll out flat again, dusting with flour if it tends to stick.
- Roll quite thin like a chapati.
- Spread the minced meat all over, leaving the edges uncovered.
- Roll out another paratha and cover the first one.
- Press down sides to keep them together.
- Heat a tawa and put the stuffed paratha on it.
- Lower heat to medium and cook the paratha on both sides till crisp and golden, adding ghee on the sides to make them flaky.
- Remove and keep in foil till required.
- Repeat with the rest.
- Serve hot.
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Frequently Asked Questions
Can I use different meat for the filling?
Yes. Chicken or beef mince work well too. Just make sure the meat is cooked and not too wet. Drain any excess liquid before using as filling to prevent the paratha from becoming soggy.
Can I make the dough ahead of time?
You can prepare the dough up to 24 hours ahead and store it in the fridge. Let it come to room temperature before rolling. This actually improves the texture of your parathas.
How do I prevent the filling from leaking?
Don’t overfill the parathas, leave a good border around the edges, and seal them well by pressing firmly. Roll gently and use enough flour for dusting to prevent sticking.
