Keema Paratha is a hearty North Indian flatbread stuffed with spiced minced meat, popular as a weekend breakfast or brunch. Rich, filling and packed with protein, it’s a favourite in households that enjoy a non-vegetarian twist on the classic stuffed paratha.
Keema Paratha at a Glance
| Cuisine | North Indian |
|---|---|
| Country | India |
| Meal | Breakfast |
| Course | Main / Breakfast |
| Food Type | Non-Vegetarian |
| Difficulty | Medium |
| Preparation | 25 minutes |
| Cooking | 25 minutes |
| Total time | About 65 minutes |
| Servings | 4 |
| Suggested serving | 1 paratha |
Keema Paratha Ingredients
- 2 cups whole wheat flour; 1/2 tsp salt; water as needed; 1 tsp oil. For the keema filling: 300g minced mutton or chicken; 1 onion, finely chopped; 1 tomato, finely chopped; 1 tsp ginger-garlic paste; 1/2 tsp red chilli powder; 1/2 tsp garam masala; 1/4 tsp turmeric; 1 tsp coriander powder; 2 tbsp coriander leaves, chopped; salt to taste; 2 tbsp oil.
How to Make Keema Paratha
- Knead the whole wheat flour with salt, oil and water into a soft dough; rest for 15 minutes.
- Heat oil in a pan; sauté onion until golden, then add ginger-garlic paste and cook for a minute.
- Add tomato and cook until soft; add turmeric, red chilli powder and coriander powder.
- Add the minced meat and cook on medium-high heat, breaking up lumps, until fully cooked and most moisture has evaporated.
- Add garam masala and coriander leaves; cool the filling completely before use, as warm filling tears the dough.
- Divide dough and filling into 4 portions. Stuff each dough ball with filling and seal.
- Roll gently into a paratha, being careful not to press too hard on the filling.
- Cook on a hot tawa with ghee or oil on both sides until golden-brown spots appear.
- Serve hot with curd or pickle.
Cooking Tips
Cook the keema filling until nearly dry — excess moisture is the main cause of torn parathas. Let the filling cool fully before stuffing. Roll gently and evenly to avoid the filling bursting through.
Variations
Use minced chicken for a lighter version, or add finely chopped mint to the filling for a fresh note.
Substitutions
Ground turkey or a soy-based mince can replace meat mince for a lighter or vegetarian-adjacent version.
What to Serve With Keema Paratha
Plain curd, mint chutney, or a simple onion-cucumber salad.
Storage & Reheating
Storage: Cooked parathas keep for up to 2 days refrigerated in an airtight container.
Reheating: Reheat on a hot tawa for 30-40 seconds per side.
Keema Paratha Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 380 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 40 g |
| Fat | 16 g |
| Fiber | 4 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A protein-dense breakfast that combines whole grains with iron- and B12-rich meat, useful for a filling, high-energy start to the day.
Age & Serving Guidance
Suitable for children from around 12 months onward with mild spicing, cut into small pieces, provided meat is well-cooked and finely minced.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains gluten (wheat); no dairy unless served with curd or ghee.
Ensure minced meat is cooked thoroughly with no pink remaining before using as filling. Store leftovers refrigerated and consume within 2 days.
Keema Paratha FAQs
Why does my keema paratha tear while rolling?
Warm or excessively moist filling is the usual cause; cook the keema until fairly dry and let it cool fully before stuffing.
Can I use chicken instead of mutton?
Yes, minced chicken works well and cooks a little faster than mutton.
Can I make the keema filling ahead of time?
Yes, it can be prepared a day ahead and refrigerated, which also makes stuffing easier since it’s fully cooled.
Is keema paratha very spicy?
Spice level is fully adjustable — reduce red chilli powder and garam masala for a milder version.
Can I freeze keema parathas?
Yes, roll and freeze uncooked stuffed parathas between parchment sheets for up to a month.
What should I serve with keema paratha?
Plain curd, mint chutney, or a simple salad pair well and balance the richness.
Why is my filling too wet?
This happens if the meat isn’t cooked long enough to evaporate its moisture; cook until the mixture looks fairly dry before cooling.
Can I make a vegetarian version?
A soy granule (soya keema) filling with the same spices makes a reasonable vegetarian alternative.
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