Keema Paratha is an Indian flatbread where the spicy and flavourful minced mutton mixture is stuffed into the dough and then rolled to make a delicious paratha. Here is how to make it.
About This Recipe
Keema Paratha is a delicious Mughlai dish that is very popular in the Northern part of India. Spicy minced mutton is stuffed in the parathas and then cooked till crispy, this one will surely satisfy your taste buds.
You can make it for your weekend brunch or as a side dish if you are preparing a North Indian Non Veg Meal for your house parties or get togethers. You will also find these delicious Keema Parathas in the food streets of Lucknow, as it is quite popular there, especially at the time of Ramzaan/Ramadan.
Keema Paratha has two main parts, Dough and the Stuffing:
For the Dough, you will need Whole Wheat Flour, Oil and Salt.
The outer layer of this Paratha is made with Whole Wheat Flour. You can also mix a little All-Purpose Flour if you like it to be more crispy. Whenever I prepare it at home for our meals, I always use only whole wheat flour.
For the stuffing, Minced Mutton is cooked in oil along with onions, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala powder, salt, and roasted cumin powder.
Lemon juice is added for a little tanginess in the masala along with the spicy taste and coriander leaves to add a refreshing flavor. This spicy keema masala is absolutely lip-smacking and can be enjoyed with chapatis too.
You can even use Chicken instead of Mutton to make this Keema Parathas.
Step By Step Recipe
For the filling:
Heat oil in a pan. Add onion and fry till translucent.
Add ginger and garlic paste and fry for another minute. Now add mutton mince and fry on high heat for 3-4 minutes.
Add coriander powder, red chilli powder, turmeric powder, garam masala powder, salt and roasted cumin powder.
Add 1 cup water and cover the pan.
Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till completely dry.
Add lemon juice and fresh coriander. Cool the filling.
Divide the dough into lemon size balls. Dust and roll the balls to make a small circle.
Keep 2 tbsp of filling in the centre and bring the ends together.
Dust and roll the balls with very light hands to make a 5-6 inch circle.
Heat a griddle. Put the paratha on the hot griddle.
Apply oil on both sides. Fry from both the sides till brown spots appear. Keep pressing using a spoon while frying. Serve hot with raita.
Frequently Asked Questions
Keema is basically a North Indian dish where minced meat is cooked along with onion, ginger, garlic, and everyday spices. It can be any meat, chicken, mutton, pork, or beef.
You can make Veg Keema Paratha, by using soya granules instead of chicken or mutton in this recipe. Follow the same recipe, just substitute soya granules with mutton.
Yes, if you have some Keema left from your previous meal, you can use it as a stuffing in these Parathas. Just make sure to dry it up nicely before stuffing, as it might leave water while rolling the Parathas.
Yes, if you make extra, you can freeze the Parathas after they cool down completely. While freezing, add a parchment paper between two parathas, so that they don’t stick to each other.
You can directly heat it on the tawa or microwave before you want to serve it.
You can serve it with simple bowl of Curd/Yogurt and Mint Coriander Chutney too.
Sometimes, for my party meals, I serve this Keema Paratha with other delicacies such as Mutton or Chicken Curry, Raita, and a Biryani/Rice/Pulao.
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Keema Paratha Recipe
For the dough
- 2 cups Whole Wheat Flour
- 1/2 tsp Salt
- 2 tbsp Oil (Plus for frying)
For the filling
- 2 tbsp Oil
- 1/2 cup Onion
- 1 tsp Ginger Garlic Paste
- 300 g Mutton Mince
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Roasted Cumin Powder
- 1 tbsp Lemon Juice
- Salt to taste
- 2 tbsp Fresh Coriander
For the dough
- Mix whole wheat flour, salt and 2 tbsp oil in a bowl.
- Add little water and make a soft dough.
- Knead the dough for 2-3 minutes.
- Cover and keep aside for 20 minutes.
For the filling
- Heat oil in a pan.
- Add onion and fry till translucent.
- Add ginger and garlic paste and fry for another minute.
- Now add mutton mince and fry on high heat for 3-4 minutes.
- Add coriander powder, red chilli powder, turmeric powder, garam masala powder, salt and roasted cumin powder.
- Add 1 cup water and cover the pan.
- Cook on low heat for 40-45 minutes.
- Remove the lid.
- Cook the mutton on high heat till completely dry.
- Add lemon juice and fresh coriander.
- Cool the filling.
- Divide the dough into 6-7 lemon size balls.
- Dust and roll the balls to make a small circle.
- Keep 2 tbsp of filling in the center and bring the ends together.
- Dust and roll the balls with very light hands to make a 5-6 inch circle.
- Heat a griddle.
- Put the paratha on the hot griddle.
- Apply oil on both the sides.
- Fry from both the sides till brown spots appear.
- Keep pressing using a spoon while frying.
- Serve hot with raita.