Keema Paratha is a centuries old authentic Indian dish. Over the years, it has been enjoyed as much by the common people as by the royalty. This grand dish was served as a side dish to the well-known Mughal emperors in the bygone eras. Keema Paratha is an Indian flatbread stuffed with minced meat. The keema is first marinated with yoghurt (dahi) and cooked with an aromatic blend of spices, which can be added according to flavour. This minced meat filling is then stuffed into paratha dough and cooked nicely. The marination and cooking of the meat is an integral part in the recipe. The meat should be rendered tender by the curd and spice marinade. It should be ensured that all the moisture is removed from the meat stuffing by cooking it properly. For the paratha dough, I have combined all-purpose flour (maida) and wheat flour (atta) together. While stuffing the paratha dough, make sure that it does not spill out of the chapatti, and seal it gently. These chapattis are then cooked on a greased hot pan until they turn crispy golden-brown. Keema Parathas can be served hot with any pickle (achaar) or curd (dahi). So get ready for a royal experience with every bite of this wonderful paratha.
How to make Keema Paratha
|Mutton keema (minced mutton)||500 gm|
|Yogurt (dahi)||½ cup|
|Onions (pyaj) chopped||2 big|
|Ginger-garlic (adrakh-lahsan) paste||1 tea spoon|
|Green chillies (hari mirch) chopped||2 table spoons|
|Salt (namak)||To Taste|
|Turmeric powder (haldi)||1 tea spoon|
|Red chilli powder (lal mirch)||½ tea spoon|
|Cumin powder (jeera)||1 tea spoon|
|Coriander powder (dhaniya)||2 tea spoon|
|Hot spices (Garam masala) powder||1 tea spoon|
|Oil||1 table spoon|
|Wheat flour (atta)||1 cup|
|All-purpose flour (maida)||1 cup|
|Salt (namak)||To Taste|
|Warm water (garam pani)||1 cup|
|Clarified butter (ghee)||5-6 table spoon|
- 1. Wash minced meat properly with water and keep it in strainer to remove water.
- 2. Marinate it with yogurt, turmeric powder, and red chilli powder, salt and leave it for 30 minutes.
- 3. Heat oil in a pan and add onions. Fry for about 4-5 minutes on medium flame.
- 4. Add ginger-garlic paste, green chillies, cumin powder, coriander powder, salt and cook for about 5 minutes.
- 5. Now add marinated minced mutton and cook for another 10 minutes, stirring continuously.
- 6. Add hot spices powder, water, cover and cook for about 20 minutes on low flame.
- 7. Keep stirring at regular intervals. Make sure there is no moisture in the stuffing after it gets cooked completely.
- 8. Once minced mutton gets completely cooked, switch off the flame and let it cool down.
- 1. Prepare soft dough by mixing all-purpose flour, wheat flour, salt and water together in a bowl.
- 2. Divide dough into 7-8 equal parts. Make round balls Roll out small sized chapatis from the balls and place one tablespoon of stuffing in between. Gently seal all ends of the chapati with your fingers.
- 3. Dust stuffed ball with loose flour and gently roll out a chapati.
- 4. Make sure stuffing doesn't come out.
- 5. Cook tuffed chapati with one teaspoon of oil.
- 6. When both sides turn golden brown, transfer Paratha on a serving plate and serve it with curd.