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Keema Paratha features a spicy, aromatic minced mutton (keema) filling encased in whole wheat dough, pan-fried until the bread is crisp and golden. The keema is cooked dry with classic spices so it can be easily stuffed and rolled into the paratha without leaking. Enjoy this satisfying meal with a side of plain yogurt, pickle, or tangy chutney for contrast. It's best served fresh and hot, making it perfect for lunch or dinner. With a balanced mix of protein and carbs, this paratha is a comfort food favorite and can be made ahead by preparing the keema filling in advance.
15 ingredients
In a bowl, mix whole wheat flour and salt, then gradually add water and knead into a soft dough. Cover and rest for 10 minutes.
Heat oil in a pan, add onion, green chili, ginger and garlic. Sauté until onions are soft.
One serving is 1 large stuffed paratha with sides · 290 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 626 kcal | 27% |
| Protein | 23 g | 42% |
| Total Fat | 38 g | 63% |
| Carbohydrate | 54 g | 18% |
| Fiber (Total) | 8 g | 27% |
| Vitamins & Minerals | ||
| Sodium | 820 mg | 41% |
| Potassium | 33 mg | 1% |
| Calcium | 88 mg | 9% |
| Iron | 2 mg | 14% |
| Zinc | 0.04 mg | 0% |
| Vitamin C | 0.09 mg | 0% |
| Vitamin D | 0.19 µg | 1% |
| Folate (B9) | 0.21 µg | 0% |
Missing data: These are minimums. 5 of the figures below are missing data for 3 ingredients — Water, tap; Salt; Plain yogurt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Add mutton keema, red chili powder, and salt. Cook on medium-high heat until keema is browned and almost dry.
Sprinkle garam masala and coriander leaves, mix well, and let the filling cool slightly.
Divide the dough and keema filling into portions. Roll the dough into a small round, place keema in the center, gather edges to seal, and flatten gently.
Dust with flour and roll stuffed dough into a thick round paratha.
Heat oil on a tawa. Cook the paratha on both sides, drizzling oil, until golden and crisp.
Serve hot with plain yogurt and mixed pickle.
by Workfile
