Skip to content
Back to your kitchen
Keema Paratha
🇮🇳 Indian

Keema Paratha

🇮🇳 Indian

A stuffed griddle bread from the north Indian breakfast canon — crisp in places, pillowy in others, with a savoury keema heart. Ready in 45 minutes including prep.

Prep 25 min Cook 20 min Serves 2 Easy

Ingredients

  • Salt1 tsp
  • Ghee4 tbsp
  • Wheat Flour2 cups + extra for rolling
  • Ground Lamb200 g

Optional extras

  • Yogurtto serve
  • Green Chili1, finely chopped
  • Fresh Cilantro2 tbsp

Instructions

  1. 1

    Knead the flour with salt and just enough water into a soft dough; rest 20 minutes under a damp cloth.

  2. 2

    Mix the keema filling with salt, green chili and cilantro.

  3. 3

    Roll a ball of dough into a small disc, cup the filling inside, seal, and roll out gently — flour lightly so nothing bursts.

  4. 4

    Roast on a hot tawa until freckled, flip, then brush with ghee and cook until golden spots bloom on both sides.

  5. 5

    Stack them in a cloth to stay soft; serve with cold yogurt or pickle.

Chef's tip

Press gently while roasting with the back of a spoon so the layers puff.

Cook it with your pantry → Share this page: /dish/10634

Watch how it's made

Video: Keema Paratha Recipe | Indian Flatbread Stuffed With Minced Meat | The Bombay Chef - Varun Inamdar · on YouTube