Keema Paratha is a delicious unleavened Indian flatbread that’s stuffed with a flavorful minced meat mixture. It’s incredible on its own or with some yogurt-based chutney.
Making it is incredibly easy, and it’s also healthy since we’ll be using whole wheat flour to make the dough (at home!). This recipe is foolproof and gives an incredibly stuffed flatbread every single time.
If you’re curious to know what Keema Paratha is all about and how to make it at home, keep reading!
What is Keema Paratha?
Keema (aka qeema or kheema) means minced meat in Hindi and Urdu, while paratha is the word for an Indian flatbread that’s made using whole wheat flour or atta in Hindi and Urdu.
So Keema Paratha is the best of both worlds – deliciously flavorful minced meat mixture stuffed in whole wheat flour dough which is then cooked to perfection!
It’s an extremely popular dish in India and Pakistan (as well as other South Asian countries such as Bangladesh!). Many people like eating it for breakfast in these countries, where people love having a wholesome meal before starting the day.
I’m going to not only teach you how to get perfectly soft dough for paratha every time in this recipe but also how to make the keema and stuff it. My keema recipe does not include tomatoes, as they’re traditionally not used in a classic keema recipe.
This dish is filling and complete on its own, but you can also serve it with some vegetable curry. Trust me, this stuffed Indian bread is about to become your new favorite!
What You Need to Make Keema Paratha at Home
Making this recipe at home is incredibly easy. I’ve divided the ingredients into two parts: The dough and the keema. So, let’s see what they are:
To Make the Dough:
Whole wheat flour (Atta): We’ll need whole wheat flour in this recipe, which is something you can easily find in your local grocery store. We’ll be using 3 cups of it for this recipe.
Water: This is the liquid we’ll need to make it into a dough.
Salt: You don’t need a lot of salt, just a little to taste to bring out all the flavors.
To Make the Keema:
Ground beef: I’ve opted for beef in this recipe, and I recommend an 85% lean mix. Mutton keema is also super popular. It is basically minced mutton instead of beef. You can also use minced chicken or turkey if you’re looking for a leaner option.
Onions: This is the base of the keema (apart from the minced meat itself). We’ll be using 2 medium-sized onions that are finely chopped.
Garlic: Garlic is the perfect aromatic for any meat dish in my opinion! It greatly enhances the flavor of keema. We’ll be needed 5 finely minced cloves. Many people also prefer to use ginger-garlic paste instead.
Spices: This is where all the magic happens! We’ll be needing coriander powder, ground cumin, curry powder, black pepper, and garam masala for this recipe. Trust me, these spices are worth the little investment because you can make so many other dishes with them!
Coriander: Finely chopped fresh coriander (cilantro) is what adds that extra layer of flavor to the keema.
Water: Water will allow us to cook the keema well without burning it. Read the instructions to know when to add it.
Oil: We’ll need a little bit of oil to cook the keema, and then a little more to make the keema parathas.
How to Make Keema Paratha – Step by Step
Making Keema Parathas at home is easier than you think! We’ll first start by making the dough, then making the keema, and then finally stuffing it to make the keema paratha. Let’s begin!
Making the Dough:
Take a large bowl and mix the whole wheat flour and salt in it.
Next, add water gradually and knead it for approximately 5 minutes or until you get a soft dough that is not sticking to your hands.
Cover the dough and let it rest for 20 minutes.
Making the Keema:
Now let’s make some keema! In a pan, add some oil and the chopped onion. Sauté the onion till it turns translucent.
Next, add the ground beef into the pan. Cook the beef-onion mixture for three minutes.
Add all the spices and garlic into the pan and stir while cooking for three minutes.
Now add the water and let it cook until the beef is done, and the water evaporates. Top it off with finely chopped fresh coriander leaves and stir for a minute.
Your keema is ready!
Making the Keema Paratha:
It’s time to put it all together and make some delicious keema parathas! Start by dividing the keema into 12 equal portions. Do the same for the dough by making 12 equal-sized balls from the dough.
Sprinkle some flour on your working surface and roll one dough ball to a thick 4-inch circle using a rolling pin.
Next, place one portion of the keema in the middle of this dough circle. Fold the edges inwards till you have a sealed dough ball stuffed with the keema.
Now roll the ball very gently to a 6-inch circle. Don’t worry if the keema is a little visible – that’s totally normal!
Repeat these steps for the remaining dough balls and keema portions.
Now heat a non-stick pan or griddle to medium-high heat. Place the rolled stuffed paratha.
Flip the paratha and brush it with oil. Flip again and brush with oil. Cook both sides of the paratha, making sure both sides have brown spots. I like using a brush to oil the paratha as it makes you use less oil.
Your paratha is now ready to be served! Read along for some serving tips!
Tips to Get the Best Keema Parathas Every Time
Here are some tips to get the most delicious Keema Parathas every single time you try this recipe:
- First, start by cooking the paratha on a medium flame and then reduce it to a low flame. This will give you that flaky and crispy texture on the outside while still ensuring the paratha dough is cooked all the way through.
- Try to avoid overstuffing the dough with keema as it will come out while rolling. The portions I’ve indicated in this recipe will work perfectly for you.
- To make this even more delicious, use a little bit of ghee while making the Keema Parathas. Before serving, place a small piece of butter on top that’ll melt before you have it.
- If you’re looking to avoid adding too much oil or ghee, try using a brush to lightly brush it on instead of adding it using a spoon or other cooking utensils.
Serving and Storage Tips for Keema Paratha
- This Keema Paratha goes great with a mint and yogurt (curd) chutney. You can also have it by itself or with raita instead.
- You can also make these parathas and freeze them! Just make sure to let the parathas cool down before prepping them to be frozen. Place a piece of parchment paper between two parathas so they don’t stick together. When you want to serve them, pop them in the microwave or heat them on a pan or griddle.
Other Recipes You’ll Love
Lachcha Paratha: Another incredible Indian flatbread that has crispy layers! Whether you want to have it with some Butter Chicken, or even an omelet, this is a scrumptious recipe!
Kerala Paratha: If you’re looking for a classic paratha recipe – then this is the one for you! It’s lightly fried and has crispy edges and a soft center.
Keema Paratha Recipe
FOR THE PARATHA
- 3 cup Atta or Chakki Atta
- ½ teaspoon salt
- 1 ½ cup water you may need less
FOR THE KEEMA
- 400 gm ground beef Can you use lamb or turkey
- 2 tablespoon oil
- 2 medium onions finely chopped
- 5 cloves garlic minced
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
- 1 ½ tablespoon chopped green coriander
- ½ cup boiling water
- Oil to fry the paratha
MAKING THE DOUGH
- In a bowl, mix the flour and salt.
- Add the water gradually and knead for 5 minutes until you get soft none sticky dough.
- Cover the dough and let it rest for 20 minutes.
- In a hot pan, add oil and onion, fry until translucent. Add the beef and cook for three minutes.
- Add the rest of the ingredients except water and chopped coriander leaves, cook for three more minutes.
- Add water and let it cook until the beef is done and the water evaporates. Add the coriander leaves and stir for 1 minute.
MAKING KEEMA PARATHA
- Divide the keema into 12 equal portions
- Make 12 equal-sized balls from the dough.
- Sprinkle flour on your working surface and roll one ball from the dough to a thick 4-inch circle.
- Place one portion from the keema in the middle of the circle. Fold the edges inward, you should have a sealed ball.
- Roll the ball very gently to a 6-inch circle. Do not worry if the keema was visible.
- Heat a nonstick pan to medium. Place the paratha.
- Flip the paratha and brush with oil, flip again and brush with oil, cook both sides of the paratha, making sure both sides have brown patches. (Using a brush to oil the paratha, makes you use less oil.)
- Your paratha is ready and you should serve it immediately with some yogurt, or chutney.
- You can use minced or ground lamb or turkey instead of beef.
- For more flavor use Ghee instead of olive oil to cook the meat.
- If you like spicy paratha, add one chopped green chili, it will add a little heat and flavor too.
- The flour I have used is Atta which is Indian whole wheat flour that has more fiber than the regular whole wheat flour.
- This post was originally published in 2014, it is updated with more information and a video.