Keema Paratha
Keema Paratha
5 from 1 vote
Prep: 20 minutes
Cook: 30 minutes
Total Time 50 minutes
Servings: 4
Keema paratha is a crispy, buttery Indian flatbread filled with a deliciously spiced minced meat filling. Flavourful, aromatic, and so yummy, this is the perfect side to any Indian buffet.

Nutrition: per serving

Calories607kcal
Carbs63g
Fat30g
Saturates8g
Sugars2g
Protein19g
Fibre3g

Ingredients

For the Dough:

  • 300 g Plain Flour
  • 1 tsp Sugar
  • 1 tsp Salt
  • 100 ml Water Warm
  • 50 ml Oil

For the Filling:

  • 250 g Minced Meat Lamb
  • 2 cloves Garlic Minced
  • 1 Onion Finely chopped
  • 1 tsp Ginger Grated
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil

For the Paratha:

  • Flour for dusting For dusting
  • Ghee For brushing

Instructions

  • In a large bowl, mix together the flour, oil, salt and sugar. In small increments add the warm water and knead into a smooth dough. Cover with a damp cloth and set aside to rest for 30 minutes.
  • In a pan, heat 1 tbsp of oil over medium heat. Add the onions, garlic and ginger and sauté until the onions are translucent.
  • Add the minced lamb to the pan and cook until browned, breaking up any lumps with a spoon.
  • Add the salt, cumin, coriander, garam masala and chilli powder to the pan and mix well.
  • Allow the lamb mixture to cool to room temperature.
  • Divide the dough into 8 equal portions and roll each into a ball.
  • Flatten one ball of dough and place a tablespoon of the lamb mixture in the centre. Fold the edges of the dough up around the filling and pinch together to seal.
  • Dust the stuffed dough ball with flour and roll out into a thin disk, about 6-7 inches in diameter.
  • Heat a griddle or frying pan over medium-high heat. Brush a little ghee or oil onto the pan.
  • Cook the paratha for about 1-2 minutes on each side, or until golden brown and crispy.
  • Repeat with the remaining dough and filling.
  • Serve hot with yoghurt or chutney.

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