‘Keema Paratha’ (stuffed Indian fried bread) is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine. This royal recipe was served as a side dish with other Mughalai dishes. The original recipe has undergone many changes with time yet the flavour of this royal recipe remains as splendid as ever.
It is tasty, filling and nutritious stuffed paratha. The ‘keema’ (minced meat) is first marinated with yogurt and cooked with an aromatic blend of spices. It is then stuffed into dough and made into parathas. This paratha recipe is delicious and rich which keeps up your energy.
The ‘Keema Paratha’ recipe is typically made with lots of ghee or butter but I have just drizzled some oil. If you prefer, use the ghee or butter. You can make the stuffed ‘Keema Paratha’ recipe with chicken too, but in this particular recipe I have used the mutton keema of goat meat. It is wholesome food you can accompany this with only onion and cucumber salad. Though I have served it with some simple potato curry. So here is Stuffed Keema Paratha my way !!!
- 400 gms Mutton or Chicken Keema (minced mutton/chicken)
- 2 (finely chopped) Onions
- ½ cup Yogurt
- 1 tsp Ginger Paste
- 1 ½ tsps Garlic Paste
- 2 (chopped) Green Chilli
- Salt – As per taste
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- ½ tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- 3 – 4 tsps Chopped Coriander
- 3 – 4 Tbsps Oil
- 400 gms All purpose flour
- ¼ tsp Baking Powder
- ½ tsp Salt
- 3 Tbsps Oil
- 3 Egg
- Wash and marinate the keema with yogurt, turmeric powder, red chilli powder and salt. Keep aside for half an hour.
- Heat oil in a kadai add chopped onions. Fry till onion becomes light brown.
- Add ginger paste, garlic paste, chopped green chilli, cumin powder, coriander powder, salt and cook for about 5 minutes.
- Now add the marinated keema and cook for another 10 minutes, stirring continuously. Add the garam masala powder.
- Add a little water, cover and cook for about 20 minutes on low flame. It will take lesser time if you are using Chicken Keema.
- Keep stirring at regular intervals. Make sure there is no moisture in the stuffing after it gets cooked completely. Once the keema gets completely cooked add chopped coriander, switch off the flame and let it cool down completely.
- Beat the eggs in a bowl. Whisk the eggs with little bit of salt.
- Prepare semi-soft dough by mixing the all purpose flour, 3 Tbsp oil, salt and water together in a bowl.
- Divide the dough into 10 equal parts. Flour a clean surface and roll each ball out into a circle about 7”-8” diameter.
- Put about 2 tablespoon of the Masala Kheema on one side of the paratha. Put some beaten egg on it and fold the edges over to cover the filling completely making it into a half moon shape. Gently press to seal.
- Shallow fry the stuffed paratha with one teaspoon of oil each side. Cook in medium-low heat. When both the sides turn crisp and golden brown, transfer the paratha on a serving plate.
- Follow the same procedure to make more parathas. Enjoy Stuffed Keema Parathas with the curry of your choice or have it simply with raita, salad and pickle.