Keema Paratha| Kheema Roti || How to Make Keema Paratha Recipe with step-by-step photos
Keema Paratha is a stuffed flatbread that is filled with a spicy mince mixture and fried with butter, ghee, or oil. This delicious, crispy relish recipe typically is prepared with all-purpose flour but here I used red wheat flour (desi atta) and olive oil instead of ghee and maida.
Both ingredients are literally healthier than them
as wheat flour full of fiber that doesn’t produce gas in the belly is also digestible
and olive oil is considered a more wholesome oil than ghee or another type of cooking
oil doctors always suggest adding olive oil or sunflower in diet
Hence I
chose healthy ingredients to make keema paratha additionally I used beef mince
you can use any type of meat as per your choice, You can also find aloo
paratha, mooli
paratha, stuffed
paratha, and Arabic
paratha on my blog
Stuffed Keema Paratha is a crispy Pakistani delicacy that can be loved by many mutton and beef lovers all over the world. This stuffed paratha delight is stuffed with minced meat which can be loved by many. It is also added with the goodness of coriander, cumin, garam masala powder, green chilies fresh lemon juice which adds some spicy taste.
There are days when we want to try something new and on those days this recipe could be just the thing for you. Stuffed keema in the paratha recipe makes it rich in carbohydrates and fat content. So, if you are on a diet, you can give this one a shot on your 'cheat days. You would not regret it for sure. So, try this Stuffed Keema Paratha and give your taste buds a delightful ride. So let’s begin
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To make this recipe first take all ingredients and prepare them all
Take a wok or pan and start cooking minced meat, heat the oil add ginger garlic paste, and sauté it for a minute on low-medium flame, Then put ground meat or mince
Fry mince on medium flame until water dries out, keep on stirring by adding powder
Now pour some little water into the mince and cover the lid, allow to cook for 2-3 minutes on low medium-low flame, Once the mince water is dried then reduce the flame to low
Further, stir to combine on low flame, Keema mixture is done, Turn off the flame and remove from the flame
Let it cool down completely, and we will prepare the paratha dough
Take the flour in a medium-sized bowl and add salt, mix well with a finger, Start kneading the dough by adding little by little water, A Sign of hard dough is when you press the index finger on the dough surface it will never bounce back, cover the lid and give it to rest around 15 minutes set aside
Take out medium dough balls as required
Give it to the deep bowl-shape
Stuff the cooked filling and press the filling down in the dough ball with the help of a spoon or finger then Gather all edges and seal the dough
ball, slightly pressing the stuffed dough ball, Prepare all remaining dough balls the same way
Take one stuffed dough ball to dust the rolling board and place the stuffed dough ball then slightly press to prevent filling come out, Start rolling with a light hand, and roll out the roti 7-8 inches in a round shape
Rolled paratha should be ½ inch thick, Paratha isn’t as rolled out as chapatti
Heat the Tawa on medium heat, Place the roti on the Tawa, and after a few seconds flip the roti
Apply oil or ghee from both sides till they turn golden brown
Prepare all parathas and place them on a kitchen napkin
Place on a paper kitchen napkin to remove the excess oil
You can see the inside look of Paratha
Paratha is ready to serve with hara lehsun chutney and mooli Patta chutney or green raita chutney
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