Keema Paratha Reccipe | Kheema Roti

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 is 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 any other type of cooking oil. Doctors always suggest adding olive oil or sunflower in the 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, and fresh lemon juice, which adds a 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. 

                             

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!

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To make this recipe, first, take all the ingredients and prepare them.

                           

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 the mince on medium flame until the water dries out, keep on stirring by adding powder.r 

                         

Now pour a little water into the mince and cover the lid, allow to cook for 2-3 minutes on low-medium flame. Once the mince water is dried, then reduce the flame to low.

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

                          

Toward the end, squeeze the fresh lemon juice into the mince.e                   

Further, stir to combine on low flame. The keemaa mixture is done. Turn off the flame and remove from the flame.

Let it cool down completely, and we will prepare the paratha dough.h

                         

Take the flour in a medium-sized bowl and add salt, mixing well with a finger. Start kneading the dough by adding water little by little. A Sign of hard dough is when you press your index finger on the dough surface, it will never bounce back, cover the lid, and let it rest for around 15 minutes. Set aside 

                            

Take out medium dough balls as required. ed

            

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 from coming 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. i 

             

Heat the Tawa on medium heat. Place the roti on the Tawa, and after a few seconds, flip the roti.

                         

                   

Apply oil or ghee to both sides till they turn golden brown.

                   

Prepare all parathas and place them on a kitchen napkin.n

               

Place on a paper kitchen napkin to remove the excess oil

                  

You can see the inside of a Paratha.

                         

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

                                

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, add ginger garlic paste, and sauté it for a minute on low-medium flame.e
2. Then, put ground meat or mince.
3. Note, I will prefer using mince rather than ground meat, as mince can better enhance the taste of stuffed paratha than ground meat.t
4. Sauté the mince until the water dries out on a medium flame
5. Keep on stirring by adding powder spic, red chili powder, salt, black pepper,garam masala, crushed coriander powder, and turmeric
6. Now, pour a 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,s onion, green chilies, coriander leaves, and grated ginger to the cooked mince
10. Stir to mix well, then add maida (flour) to the mince, and 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 that this dough isn’t as soft as is kept a bit hard from stuffed paratha dough, so that filling doesn’t come out of the dough.
22. Start kneading the dough by adding water little by little
23. Sign of hard dough when you press your index finger on the dough surface, it will never bounce back
24. Cover the lid and let it rest for around 15 minutes. Set aside
25. Take out medium dough balls as required
26. Give each dough ball to the deep bowl-shaped
27. Stuff the cooked filling and press the filling down into 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. Place the stuffed dough ball, then slightly press it to prevent the filling from coming 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 the Tawa, and after a few seconds, flip the roti
38. Apply oil or ghee to 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 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 softer and delicious
43. Paratha is ready to serve with hara lehsun chutney and mooli Patta chutney or green raita chutney

*Not to be duplicated, rewritten, or published without permission- Thank you!

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