KeemaParatha is a delicious Indian flatbread that's stuffed with an incredible homemade minced meat mixture. It's easy to make from scratch and a crowd-pleaser
Course Appetizer, Breakfast
Keyword keema paratha
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Muna Kenny
FOR THE PARATHA
3cupAtta or Chakki Atta
1 ½cupwateryou may need less
FOR THE KEEMA
400gm ground beefCan you use lamb or turkey
2medium onions finely chopped
½teaspoonblack pepper powder
½teaspoongaram masala powder
1 ½tablespoonchopped green coriander
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.