Keema Paratha is an Indian flatbread where the spicy and flavourful minced mutton mixture is stuffed into a whole wheat flour dough and then rolled to make a delicious paratha. Here is how to make it.
Make other Indian Breads like Tawa Paratha, Masala Paratha or Kerala Parotta as well.
Jump to:
About This Recipe
Keema Paratha is a delicious Indian bread 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.
Here are some more Stuffed Parathas, that you can make for your weekend breakfast – Gobi Paratha, Broccoli Paratha, Aloo Paratha, Palak Paneer Paratha, and Methi Paratha.
Ingredients
Keema Paratha has two main parts, Dough and the Stuffing:
For the Dough, you will need Whole Wheat Flour, Vegetable 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 crispier. 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 chopped onions, ginger-garlic paste, coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder.
Lemon juice is added for a little tanginess in the masala 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 add finely chopped green chillies, if you like them to be nice and spicy.
You can even use Chicken instead of Mutton to make this Keema Parathas.
How to make Keema Paratha?
For the Dough:
Mix 2 cups of whole wheat flour, ½ teaspoon salt, and 2 tablespoon vegetable oil in a large bowl. Mix the ingredients together with your fingers to make a crumbly mixture.
Add little water and make a soft dough. The quantity of water depends on the quality of the flour. Keep adding little by little and knead until the dough is soft.
Knead the dough for 2-3 minutes until it is soft and smooth. Cover the bowl with a kitchen towel and keep aside for 20 minutes.
For the filling:
Heat 2 tablespoon vegetable oil in a heavy bottom pan.
Add ½ cup chopped onion and fry till translucent. It will take 2-3 minutes on medium-high heat. Keep stirring it frequently.
Add 1 teaspoon ginger and garlic paste and fry for another minute. Now add 300 g mutton mince and fry on high heat for 3-4 minutes. Keep stirring frequently.
Add 1 teaspoon coriander powder, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, salt to taste, and ½ teaspoon roasted cumin powder, and mix everything well.
Add 1 cup of water and cover the pan.
Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till it is completely dry. Keep stirring continuously.
Add 1 tablespoon lime juice and 2 tablespoon chopped coriander and mix well. Remove the pan from heat and cool the filling completely.
For assembly:
Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.
Keep 2 tablespoon of mutton filling in the centre and bring the ends together.
Dust with dry flour 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. Flip the paratha once light brown spots appear on the bottom surface.
Apply oil on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle 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 stuffing in these Parathas. Just make sure to dry it up nicely before stuffing, as it might leave water while rolling the Parathas.
Pro Tips by Neha
You can replace mutton keema with chicken keema if you wish to.
Always use fresh meat to make a Keema Paratha.
Cook it on high flame first and then on low flame to get that flaky and crispy texture on the outside.
Don’t stuff the Parathas with too much filling, as it might come out while rolling. Add only that much stuffing, that can spread evenly in the Parathas and give it a nice taste.
For more richness use ghee to cook the Parathas and then serve with a piece of butter on top.
Serving Suggestions
These Keema Parathas are high on the flavor that they taste good on their own, but I also like to serve it with some delicious Raitas such as Tomato Onion Raita, Cucumber Raita, or Burani Raita.
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.
Storage Suggestions
Make the dough and the filling and refrigerate them in airtight boxes for 2-3 days. Whenever you want to make the parathas, just pull them out and bring them to room temperature.
You can freeze these Parathas after they cool down completely. While freezing, add 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 might also like
Recipe Card
Keema Paratha Recipe
Ingredients
For the dough
- 2 cups whole wheat flour
- ½ teaspoon salt
- 2 tablespoon vegetable oil (Plus for frying)
For the filling
- 2 tablespoon vegetable oil
- ½ cup chopped onion
- 1 teaspoon ginger garlic paste
- 300 grams mutton mince
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon roasted cumin powder
- 1 tablespoon lime juice
- salt to taste
- 2 tablespoon chopped coriander
Instructions
For the dough
- Mix whole wheat flour, salt, and 2 tablespoon vegetable oil in a large bowl. Mix the ingredients together with your fingers to make a crumbly mixture.
- Add little water and make a soft dough. The quantity of water depends on the quality of the flour. Keep adding little by little and knead until the dough is soft.
- Knead the dough for 2-3 minutes until it is soft and smooth. Cover the bowl with a kitchen towel and keep aside for 20 minutes.
For the filling
- Heat vegetable oil in a heavy bottom pan.
- Add chopped onion and fry till translucent. It will take 2-3 minutes on medium high heat. Keep stirring it frequently.
- Add ginger and garlic paste and fry for another minute. Now add the mutton mince and fry on high heat for 3-4 minutes. Keep stirring frequently.
- Now add mutton mince and fry on high heat for 3-4 minutes.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder and mix everything well.
- Add 1 cup of water and cover the pan.
- Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till it is completely dry. Keep stirring continuously.
- Add lime juice and fresh coriander and mix well. Remove the pan from heat and cool the filling completely.
For assembly
- Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.
- Keep 2 tablespoon of mutton filling in the center and bring the ends together.
- Dust with dry flour 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. Flip the paratha once light brown spots appear on the bottom surface.
- Apply oil on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle while frying. Serve hot with raita.
Trey
I’ve wanted to make keema paratha since the first time I ate it more than 40 years ago. It was my night to cook for the family, hamburger was my meat and I was tired of tacos, taco salads, hamburgers and spaghetti sauce. “Tonight I’m making keema paratha (and lentil stew and roasted vegetables),” I decided. Then I had to choose an online recipe and chose this one because the author seems unassuming and nice and the ingredients were straightforward and as I would expect them to be. It was easy but somewhat time-consuming, and I got rave reviews — “Maybe your best meal, ever,” said my wife, but that was partly because it was easy to make vegan. I’ll definitely make this again, managing my pan heat better because they were easy to burn. I might add some peas, too, just for a tiny bit of moisture. But thank you for giving me this recipe! My family really enjoyed it!
Claire
Fabulous! My daughter’s fiancé is from Mumbai. I made this dish for their engagement party
Bev
I was wondering if you can make the dough the day before assembling these?
Neha Mathur
Yes, sure, you can