Keema Paratha

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Keema Paratha

Cooking Time

Preparation Time :15 Min

Cook Time : 45 Min

Total Time : 1 Hr 0 Min


Serves : 4
  • 300 gms mutton kheema

  • 3 nos onion,small

  • 2 tsp ginger garlic paste

  • 1 nos tomato,medium

  • 1 tsp cumin

  • 1/2 tsp haldi

  • 1/2 tsp red chili powder

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp garam masala powder

  • 3 tbsp chopped coriander leaves

  • 3 tbsp chopped mint leaves

  • 1 tsp salt

  • 3 cups atta

  • 4 tbsp oil


  • In a mixing bowl add atta, 1/4tsp salt and 1tsp oil andmix together. Then add water and knead a soft but stiff dough and keep aside..
  • Wash and clean keema and keep aside.
  • Clean and chop onions and tomatoes and keep aside
  • Heat oil in a pan and add cumin and let it crackle.
  • Then add chopped onion to it and saute up to light brown. Then add ginger and garlic paste and saute up to raw smell goes
  • Now add chopped tomatoes and all the spices and cook up to oil separates.
  • At this stage add cleaned keema and cook up to soft.
  • Don't need to add any water. Keema will be cook in its juice.
  • When keema is soft, add chopped Coriander and mint leaves and increase the flame and make it totally dry. Switch off the gas and let it cool down.
  • Transfer the keema to a bowl. Again chop a onion.
  • Add chopped onion, coriander and mint leaves to it for extra flavour.
  • Make 4 equal balls of keema. Similarly make 4 equal balks of the dough kneaded before
  • Keep a tawa on gas to it
  • Stuff the keem balls in the atta dough and seal properly.
  • Roll the ball sprinkling extra atta and make round chapathis. Similarly stuff and roll all the paraths.
  • Place a paratha on hot tawa and cook both side golden by applying generous amout of oil
  • Serve these paraths hot with chilled curd..