Keema Paratha Reccipe - Yummy Traditional
Keema Paratha Reccipe

Keema Paratha Reccipe

Thursday, April 27, 2023
keema paratha recipe with step by step photos


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 the spicy mince mixture and fried with butter, ghee, or oil, a delicious, crispy relish recipe that 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 healthy 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 choose 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 out aloo paratha, mooli paratha, stuffed paratha, and Arabic paratha on my blog

                         
keema paratha


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 out 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 

                             
how to make keema paratha


If you have tried this Keema Paratha Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube   

                 


                                                         


Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.


               
kheema roti


To make this recipe first take all ingredients and prepare them all

                           
prepare-all-veggies


Take a wok or pan and start cooking minced meat, heat the oil and add ginger garlic paste and sauté it for a minute on low-medium flame, Then put ground meat or mince
                  
saute-ginger-garlic-and-mince

Fry mince on medium flame until water dries out, keep on stirring by adding powder 
                         
keep-on-stirring-by-adding-powder-spices

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

cook-mince-meat


Add chopped veggies to the cooked mince, Stir to mix well then add maida (flour) to the mince further stir to combine well
                          
add-chopped-veggies-to-the-mince

Toward the end squeeze the fresh lemon juice into the mince                   



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_Meanwhile, 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, Sign of hard dough when you will press little 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 

                            
kneading-dough


Take out medium dough balls as required

            
take-out-medium-sized-dough



Give it to the deep bowl shape

                              
give-each-dough-ball-to-the-deep-bowl-shape

And 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

                         
stuff-the-dough-ball-with-cooked-fillings

                            
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
                           
roll-out-the-roti


Rolled paratha should be ½ inch thick, Paratha isn’t as rolled out as chapatti 

             
rolled-paratha-should-be-half-inch-thick


Heat the Tawa on medium heat, Place the roti on Tawa, and after a few seconds flip the roti
                         
heat-the-tawa-and-cook-paratha
                   
Apply oil or ghee from both sides till they turn golden brown

                   
apply-ghee-and-oil-on-paratha

Prepare all parathas and place them on a kitchen napkin
               


Place on a paper kitchen napkin to remove the excess oil

                  
kheema paratha



You can see the inside look of Paratha
                         
you-can-see-inside-look-of-paratha


Paratha is ready to serve with hara lehsun chutney and mooli Patta chutney or green raita chutney


                                
keema paratha






Keema Paratha
Author: Sana Rasheed
Preparation Time: 25 mins
Cooking time: 20 mins
Total time: 45 mins
Serving: 4
Recipe Category: Paratha and Roti
Cuisine: Pakistani  
Calories per serving: 215 kcal

Mince Stuffed Paratha is a stuffed flatbread that is filled with the spicy mince mixture and fried with butter, ghee, or oil, a delicious, crispy relish recipe.....

Ingredients of mince mixture:
  1. 200g, minced or ground meat
  2. 1 tsp, ginger garlic paste
  3. 1 large-sized, onion chopped
  4. 1 tbsp, grated ginger
  5. 1 tsp, fresh lemon juice
  6. 1 handful, of fresh coriander, leaves chopped
  7. 2-3 pcs, green chilies chopped
Spices:
  1. 1 tsp, red chili powder
  2. 1 tsp, crushed coriander powder
  3. ¼ tsp, turmeric powder
  4. ½ tsp, black pepper
  5. ½ tsp,garam masala
  6. Salt to taste
  7. 1 tbsp, maida 
  8. ½ cup, olive oil/ghee/butter
For Dough:
  1. 2 cups, red wheat flour
  2. ½ tsp, salt
  3. 1/2 cup water
How to make Keema Paratha?
  1. Take a wok or pan and start cooking minced meat, heat the oil and add ginger garlic paste and sauté it for a minute on low-medium flame
  2. Then put ground meat or mince
  3. Note, I will prefer using mince rather than ground meat, mince can better enhance the taste of stuffed paratha than ground meat
  4. Saute mince until water dries out on medium flame
  5. Keep on stirring by adding powder spices red chili powder, salt, black pepper,garam masala, crushed coriander powder, and turmeric
  6. Now pour some little water into the mince and cover the lid
  7. Allow cooling for 2-3 minutes on low medium-low flame
  8. Once the minced water is dried then reduce the flame to low
  9. Add chopped veggies onion, green chilies, coriander leaves, and grated ginger to the cooked mince
  10. Stir to mix well then add maida (flour) to the mince further stir to combine well
  11. Toward the end squeeze the fresh lemon juice into the mince
  12. Further, stir to combine on a low flame
  13. The Keema mixture is done
  14. Turn off the flame and remove it from the flame
  15. Let it cool down completely
  16. Meanwhile, we will prepare the paratha dough
  17. Take the flour in a medium-sized bowl and add salt
  18. Mix well with a finger
  19. Don’t require any other type of other ingredients in this dough
  20. It is kneaded as a regular paratha dough
  21. But a bit of difference between them is this dough isn’t soft as is kept a bit hard from stuffed paratha dough so that filling doesn’t could come out from the dough
  22. Start kneading the dough by adding little by little water
  23. Sign of hard dough when you will press little the index finger on the dough surface it will never be a bounce-back
  24. Cover the lid and give it to rest for around 15 minutes set aside
  25. Take out medium dough balls as required
  26. Give each dough ball to the deep bowl shape
  27. And stuff cooked filling and Press the filling down in a dough ball with the help of a spoon or finger then
  28. Gather all edges and seal the dough ball
  29. Slightly press the stuffed dough ball
  30. Prepare all remaining dough balls in the same way
  31. Take one stuffed dough ball and dust the rolling board 
  32. And place the stuffed dough ball then slightly press to prevent the filling come out
  33. Start rolling with a light hand, roll out the roti 7-8 inches in a round shape
  34. Rolled paratha should be ½ inch thick
  35. Paratha isn’t as rolled out as chapatti
  36. Heat the Tawa on medium heat
  37. Place the roti on Tawa and after a few seconds flip the roti
  38. Apply oil or ghee from both sides till they turn golden brown
  39. Place on a paper kitchen napkin to remove the excess oil
  40. Prepare all parathas and place them on a kitchen napkin
  41. Note: I used red whole wheat this is the reason parathas are looking in a dark brownish color you can use all-purpose flour or fine atta (flour), if you love to see the white surface of the paratha
  42. But red wheat paratha makes more soft and delicious
  43. Paratha is ready to serve with hara lehsun chutney and mooli Patta chutney or green raita chutney
*Not be duplicated, rewritten or published without permission- Thank you!

Have you any doubts about this blog kindly let me know
EmoticonEmoticon

Subscribe to: Post Comments (Atom)