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Keema Paratha – Indian Stuffed Bread

Keema paratha served with yogurt

It’s no secret, I love Indian food, but I was a little hesitant on categorizing the dish I’m sharing today, shall it be under breakfast or main meal!
Keema Paratha is served as breakfast in India and Pakistan.

Keema paratha overhead shot

Main Meal or Breakfast?

I understand why the breakfast in India and Pakistan is sometimes heavier than lunch or dinner. In these countries, people are extremely active, they mostly walk to their destination.

Keema paratha with red chili on top

Heavy breakfast keeps them full and energized since they may skip lunch or have it late because of their busy daily activities.

Keema paratha a stack

There are many versions of Keema Paratha, but I kept this version light and as always saved all the flavors.

Keema Paratha is a complete meal and usually served with cold spiced yogurt on the side. If you are not into meat, then maybe you should try my Aloo Paratha.

Making Keema Paratha.

Keema Paratha – Indian Stuffed Bread

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Course: Breakfast
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Muna Kenny


  • ***For the paratha:
  • 1 cup whole wheat flour
  • Salt to taste
  • 1/2 cup water may need less
  • ***For the keema:
  • 150 gm ground beef 85% Lean
  • 2 teaspoon olive oil
  • 1 medium onion finely chopped
  • 2 clove garlic minced
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp curry powder
  • 1/4 tsp black pepper powder
  • 1/4 tsp garam masala powder
  • 1 tablespoon chopped green coriander
  • 1/2 cup boiling water
  • ** 2 teaspoon oil to fry the paratha with.


  • ***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 at least 10 minutes, 20 minutes is preferred.
  • ***Making the Keema:
  • – In a pan, add oil and onion, fry until translucent. Add the beef and cook for three minutes.
  • – Add the rest of ingredients except water and chopped coriander leaves, stir 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 the Keema Paratha:
  • – Divide the keema in four equal portions
  • – Make four 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 6-inch circle. Do not worry if the keema was visible.
  • – Heat a nonstick pan to medium. Place the paratha and brush lightly with oil.
  • – Flip the paratha and brush with oil again, 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.
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  1. What an interesting breakfast and it makes sense to have a hearty breakfast. I grew up in Maine where it’s very cold and breakfast was always the biggest meal of the day followed by lunch. My grandmother always said, “Breakfast like a king, lunch like a prince and supper like a pauper.” ๐Ÿ™‚

  2. Oh I love this a lot… Looks so inviting

  3. It makes a great snack too. They look beautifully done, Muna.

  4. That looks delightful! But, hey, when there is bread involved, I’m happy! I definitely want to make this.

  5. I LOVE paratha!! Japanese have Japanese version (not spicy) of Keema curry… ๐Ÿ˜€ It’s heavenly if this is served for my breakfast. I can eat this everyday. ๐Ÿ˜‰

  6. keema paratha is the tastiest paratha I have ever eaten and by following your blog I am going to try to cook my own..thanks for sharing!

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