KEEMA PARATHA MINCED MEAT STUFFED PARATHA RECIPE
Keema Paratha is a delicious and flavorful Indian stuffed bread made with a spiced minced meat filling. The dough is prepared with whole wheat flour, which adds fiber and nutrients to the dish. The filling is made by sautéing onions, green chilies, and spices with minced meat, creating a savory and aromatic mixture. The parathas are then cooked on a griddle with ghee or oil until golden brown and crispy. Keema Paratha is a filling and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great option for Indian weight loss diets as it provides a good balance of protein, carbohydrates, and healthy fats.
INGREDIENTS
For the dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- Water (as needed)
For the filling:
- 250 grams of minced meat (chicken, lamb, or beef)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped
- Ghee or oil for cooking
INSTRUCTIONS
In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a soft and pliable dough. Cover it with a damp cloth and set aside for 15-20 minutes.
Heat oil or ghee in a pan over medium heat. Add the chopped onions and green chilies and sauté until the onions turn translucent.
Add the ginger-garlic paste and sauté for another minute until fragrant.
Add the minced meat to the pan and cook until it is browned and cooked through.
Add the turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well to coat the meat evenly with the spices. Cook for a few minutes to allow the flavors to meld together.
Remove the pan from heat and let the filling mixture cool slightly. Once cooled, mix in the chopped fresh coriander leaves.
Divide the dough into small lemon-sized balls. Take one dough ball and roll it into a small disc. Place a spoonful of the keema filling in the center of the disc.
Bring the edges of the disc together to seal the filling and pinch off any excess dough. Flatten the stuffed dough ball slightly with your palm.
Dust the stuffed dough ball with some flour and roll it gently into a paratha, approximately 6-8 inches in diameter.
Heat a tawa or griddle over medium-high heat. Place the rolled paratha on the hot tawa and cook for a minute or two until small bubbles appear on the surface.
Flip the paratha and spread some ghee or oil on the cooked side. Flip again and spread ghee or oil on the other side.
Press the paratha gently with a spatula to cook evenly, and cook until both sides are golden brown and crispy.
Remove the cooked paratha from the tawa and repeat the process with the remaining dough and filling.
Serve the Keema Parathas hot with yogurt, pickle, or raita.
TIPS
- Make sure the dough is soft and pliable. Adjust the water quantity as needed while kneading.
- You can use any minced meat of your choice such as chicken, lamb, or beef.
- Adjust the spice levels according to your taste preferences. Add more or less chili powder and green chilies accordingly.
- You can make the filling in advance and refrigerate it until ready to use.
- Serve the Keema Parathas hot with yogurt, pickle, or raita for a complete meal.
- Leftover parathas can be stored in an airtight container and refrigerated. Reheat them on a tawa or in a microwave before serving.
NUTRITION VALUE
- Calories: 250-300
- Protein: 15-18 grams
- Carbohydrates: 30-35 grams
- Fat: 8-10 grams
