Kheema Paratha is a very popular flatbread recipe in India. Kheema (also known as keema or qeema) is a minced meat and Paratha is a famous Indian flatbread. The two come together in a simple recipe. Kheema stuffed inside the bread can be a perfect wholesome food for breakfast, lunch or dinner.
Kheema Parathas are very simple and easy to make with just a few ingredients. This flatbread recipe is traditionally served with raita, pickle or chutney.
Here are some of the equipment you can use, check it out:
Kheema Paratha RecipeCourse: MainCuisine: IndianDifficulty: Easy
Home made kheema paratha recipe.
- For the minced mutton
Oil 1 tbsp
Minced mutton 1/2 kg (washed and cleaned)
Ginger & garlic paste 1tsp
Red chili powder 1tsp
Salt to taste
Turmeric powder 1/2 tsp
Coriander powder 1tsp
Garam masala powder 1/2 tsp
Chat masala 1tsp
Mint and Coriander leaves 1/2 cup
Lime juice 1 tsp
- For the dough
Wheat flour 2 cups
Maida 2 cups
Salt to taste
Ghee 1 tsp
Water as required to knead the doe.
- Knead the dough by adding the wheat flour and maida by adding little bit of water at a time and add in ghee and salt to taste. Knead it into a soft and smooth dough.
- Place the dough in a bowl and cover it with a clean and damp cloth and set aside for at least one hour.
- On the other hand, wash the minced mutton and drain the excess water. Take a pan and grease it with oil. Add the minced mutton along with the other powder ingredients and ginger & garlic paste. Add salt to taste.
- Mix it well. Cover the pan with a lid let it cook on a medium flame for 5 mins. Now add the lime juice and the chopped mint and coriander leaves in it.
- Let it cook again for 2-5 mins on a high flame until the mixture is dry enough to fill in the parathas.
Let this mixture cool down for a while.
- Divide the dough into equally sized balls and lightly flour a clean surface and roll each ball into a circle of about 3 inches in diameter.
- Place 1-2 tablespoons of mutton filling in the centre of the dough and fold the edges over it to cover the filling completely. Gently press to seal it.
- Now roll this dough again into a size of a chapati or about 7-8 inches in diameter.
You can roll all the parathas similarly and stack them with a layer of cling film between them so they are ready to cook.
- Fry one paratha at a time.
Heat a griddle and place one paratha on it.
- Flip the paratha when the tiny bubbles start to rise on its surface and add 1 or 2 teaspoons of ghee/oil on it. Spread it all over the surface.
- Fry it for 20-30 secs and then flip it again. Drizzle the ghee/oil on this side as well if you like more of it.
- Flip the paratha once again to fry the other side properly.
- The paratha is done when both the sides are nicely crisp and golden brown.
Continue these steps for all the other parathas.
- You can add some grated cheese on the paratha.
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