KEEMA PARATHA
KEEMA PARATHAS ARE A TASTY MEAL IN A MOUTHFUL.
Once you get the hang of making these delicious stuffed paratha, there’s no doubt this recipe will become a lunchtime favourite. If you don’t have keema at home, use any other leftover mince for a hybrid paratha. The ajwain seed in the flour is an important addition, but use cumin seed or fennel seed as a replacement if you don’t have.
Find out more about the range of Indian flatbreads >
RECIPE DETAILS
Serves: 4
Prep time: 20 minutes (including resting)
Cooking time: 15 minutes.
Dietary Style:
INGREDIENTS
FOR THE PARATHA
- 1 cup plain flour
- 1 cup atta
- 2 tsp ghee
- 1 tsp fine white sea salt
- 1/2 tsp fine pink salt
- pinch of flaked salt
- 1/2 tsp red chilli powder
- 1/2 tsp ajwain seed
FOR THE PARATHA, STEP 2
- add the 1/2 cup of keema
- use hot water to bind
TO COOK
- ghee
KEEMA
- see step 1 of the recipe for the link to our keema recipe
METHOD
How to make our keema paratha recipe.
STEP 1
Find the keema recipe here. You can also stuff these flatbreads with leftover spaghetti meat or taco meat for a hybrid paratha if you have those leftovers hanging around in the fridge.
STEP 2
Combine the flours, ghee and the spices and mix the dry ingredients through to combine. Add the keema (or whatever leftovers you are using) and stir this through. Add hot water a little at a time until the paratha dough is bound but still a little sticky. Rest under a damp cloth on the bench for at least 10 minutes.
STEP 3
Divide the keema paratha dough into eight balls. Using a little extra flour, roll out each paratha, spread with a little extra ghee, then fold as demonstrated in the video (see minutes 5 to 7). Once you have done this with all eight parathas, roll each paratha out again into neat rounds ready to be cooked.
STEP 4
Heat your tawa, griddle or teppanyaki pan until very hot. Spread the surface with a little ghee, and also dab the onto both sides of the paratha. Cook the keema paratha on both sides until golden and a little crispy. Place on a thali or plate. Serve with yoghurt, pickle and—if you like—a fresh salad of cucumber, radish and onion sprinkled with salt and drizzled with lime.
LEARN MORE ABOUT
INDIAN FLATBREADS
What is a poori?
A poori is a type of Indian regional flatbread that is deep-fried in very hot oil so that it puffs up beautifully. It is traditionally served with chana or chickpea sabzi as a simple and yet filling lunch.
What is the difference between paratha and chapati?
Paratha is a flatbread, but it is rolled and folded with ghee (and often cooked with ghee) to make it flaky and rich. Chapati is rolled simply normally without ghee and can be cooked either dry on the tawa, or also with some ghee for a little added richness.
What flour do you use to make paratha?
Atta is the traditional flour used. Atta is a wholewheat flour that is traditionally stoneground and has a lovely natural stretch that results in tender bites of paratha.
How do you make paratha?
This recipe shows in a step-by-step way that it is quite a simple process to make paratha at home. Unlike naan which requires a tandoor to be cooked beautifully, a paratha can be cooked on a home-style stovetop.
