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Keema Paratha is a type of Indian flatbread made out of unleavened dough stuffed with a delicious minced meat filling. Usually, it’s made with minced mutton, which is like really finely chopped meat. But some folks also use minced chicken nowadays. Personally, I think the mutton one is the tastiest, but if I can’t find it, I make it with chicken instead.
Making this Paratha is very easy and healthy as we are using whole wheat flour to make the dough instead of all purpose flour.
What is Keema Paratha?
So, “Keema” means minced meat in Hindi/Urdu. This special flatbread is traditionally filled with minced goat meat, also called Mutton. But you can also make it with minced chicken, pork, or beef if you like. Now, “Paratha” just means flatbread. So, Keema Paratha is basically flatbread stuffed with minced meat.
People in India, Pakistan, and Bangladesh really love this dish! It’s usually eaten for breakfast, but it’s so filling and delicious that you can have it for lunch or dinner too. It’s like a whole meal all by itself!
This recipe is super easy to make, so trust me, this stuffed Indian bread is going to be your new favorite!
Ingredients
For stuffing:
minced mutton, onion, green chilies, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, Everest Meat Masala or Garam Masala, Salt, coriander leaves.
For the dough:
Whole wheat flour, salt, water.
For frying:
Ghee or oil
Instructions
Prepare the Dough:
- In a large mixing bowl, take the whole wheat flour.
- Gradually add water to the flour while kneading it with your hands. Keep kneading until you form a smooth and elastic dough. You may need to adjust the amount of water depending on the consistency of the dough.
- Once the dough is well kneaded, cover the bowl with a clean kitchen towel or plastic wrap and let it rest for about 15-20 minutes. This resting time allows the gluten to relax, making the dough easier to roll out later.
Cooking the Mutton Keema
- Heat a tablespoon of oil in a large skillet or frying pan over medium heat.
- Add the chopped onions to the heated oil and sauté them until they turn golden brown and translucent.
- Now, add the ginger-garlic paste and finely chopped green chilies to the skillet. Stir well and cook for a couple of minutes until the raw smell of the ginger-garlic paste disappears.
- Next, add the minced mutton to the skillet along with the spices: cumin powder, coriander powder, turmeric powder, red chili powder, Everest Meat Masala or Garam Masala and salt to taste.
- Stir everything together and let it cook over medium heat until the mutton is tender and cooked through, and the flavors are well combined. This usually takes around 10-15 minutes.
- Once cooked, sprinkle some freshly chopped coriander leaves over the mutton keema mixture, mix well, and then set it aside to cool down slightly.
Prepare the Paratha:
- After the resting time, divide the rested dough into small lemon-sized balls. Roll each ball between your palms to make them smooth and round.
- Take one dough ball and flatten it slightly with your palm. Then, using a rolling pin, roll it out into a small circle, about 4-5 inches in diameter, on a clean, floured surface.
- Place a spoonful of the cooled mutton keema filling in the center of the rolled-out dough circle.
- Bring the edges of the dough together to cover the filling completely and pinch them to seal the edges. Then, gently flatten the stuffed dough ball with your palm.
- Dust the flattened dough ball with some dry flour and roll it out carefully into a thin circle, about 6-7 inches in diameter. Make sure the filling is evenly distributed throughout the paratha.
Cook the Parathas:
- Heat a skillet or tawa (griddle) over medium-high heat. Once hot, carefully transfer the rolled-out paratha onto the heated skillet.
- Cook the paratha for about 1-2 minutes on one side until you see small bubbles forming on the surface.
- Flip the paratha over using a spatula and cook the other side for another 1-2 minutes. Apply some ghee or oil on both sides of the paratha while cooking to ensure even browning and crispiness.
- Press down gently with the spatula to ensure the paratha cooks evenly and becomes crispy and golden brown on both sides.
Serve:
- Once cooked, transfer the hot and crispy Mutton Keema Parathas to a serving plate.
Serving Suggestions
- Mutton Keema Parathas taste best when served hot with a dollop of butter or a side of Raita.
- Pair them with a refreshing cucumber mint yogurt dip or tangy mango pickle.
- Enjoy them as a standalone meal or as a delightful accompaniment to your favorite curry or dal.
Tips and Tricks
- Ensure that the minced mutton is cooked thoroughly to avoid any raw taste as well as contamination in the filling.
- You can adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder and green chilies.
- For vegetarian option, try different fillings like paneer or mixed vegetables in the paratha.
- To enhance the flavor of the mutton keema filling, you can add a splash of lemon juice before stuffing.
- For a softer and more pliable dough, you can add a tablespoon of yogurt or milk while kneading.
- For an extra layer of flavor, you can sprinkle some chaat masala or roasted cumin powder on the parathas before serving.
- If you’re short on time, you can prepare the mutton keema filling in advance and refrigerate it until ready to use.
FAQs
Q: Can I make the dough in advance?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day.
Q: Can I freeze the leftover parathas?
A: Absolutely! Once cooked, allow the parathas to cool completely, then wrap them individually in aluminum foil or plastic wrap and store them in the freezer. When ready to eat, simply reheat them on a skillet or in the microwave.
Q: How long will the cooked parathas stay fresh?
A: Cooked parathas can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them on a skillet or in the microwave before serving. You can also freeze them for about a month.
Other recipes to try
Keema Paratha
Ingredients
For stuffing:
- 1 onion finely chopped
- 2 green chilies finely chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon Everest Meat Masala or Garam Masala
- Salt to taste
- Fresh coriander leaves chopped
For the dough:
- 2 cups whole wheat flour
- 1 teaspoon salt
- water as needed
For frying:
- Ghee or oil for frying
Instructions
- In a mixing bowl, combine the whole wheat flour with water and knead it into a smooth, elastic dough. Cover and let it rest for 15-20 minutes.
- Heat oil in a pan and add the chopped onions. Sauté until golden brown, then add the ginger-garlic paste and green chilies. Cook for a few minutes until the raw aroma disappears.
- Add the minced mutton to the pan along with cumin powder, coriander powder, turmeric powder, red chili powder, Everest Meat Masala or Garam Masala and salt. Cook until the mutton is tender and all the flavors are well combined. Garnish with fresh coriander leaves and set aside to cool.
- Divide the dough into small balls. Roll out each ball into a small circle and place a spoonful of the mutton keema filling in the center. Fold the edges of the dough over the filling to seal it and then roll it out into a thin paratha.
- Heat a skillet or tawa over medium heat and place the rolled-out paratha on it. Cook until golden brown spots appear on both sides, brushing with ghee or oil as needed.
- Serve the hot and crispy Mutton Keema Parathas with yogurt, pickle, or your favorite chutney.
Notes
- Ensure that the minced mutton is cooked thoroughly to avoid any raw taste as well as contamination in the filling.
- You can adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder and green chilies.
- For vegetarian option, try different fillings like paneer or mixed vegetables in the paratha.
- To enhance the flavor of the mutton keema filling, you can add a splash of lemon juice before stuffing.
- For a softer and more pliable dough, you can add a tablespoon of yogurt or milk while kneading.
- For an extra layer of flavor, you can sprinkle some chaat masala or roasted cumin powder on the parathas before serving.
- If you’re short on time, you can prepare the mutton keema filling in advance and refrigerate it until ready to use.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.