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Keema Paratha

Keema Paratha


Cooking Time

Preparation Time : 15

Cook Time : 45

Total Time : 60


Serves 4

  • Mutton Kheema 300 gms

  • Onion,small 3 nos

  • Ginger Garlic Paste 2 tsp

  • Tomato,medium 1 nos

  • Cumin 1 tsp

  • Haldi 1/2 tsp

  • Red Chili Powder 1/2 tsp

  • cumin powder 1 tsp

  • Coriander Powder 1 tsp

  • Garam Masala Powder 1 tsp

  • Chopped Coriander Leaves 3 tbsp

  • Chopped Mint leaves 3 tbsp

  • Salt 1 tsp

  • Atta 3 cups

  • Oil 4 tbsp


  • 01

    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..

  • 02

    Wash and clean keema and keep aside.

  • 03

    Clean and chop onions and tomatoes and keep aside

  • 04

    Heat oil in a pan and add cumin and let it crackle.

  • 05

    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

  • 06

    Now add chopped tomatoes and all the spices and cook up to oil separates.

  • 07

    At this stage add cleaned keema and cook up to soft.

  • 08

    Don't need to add any water. Keema will be cook in its juice.

  • 09

    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.

  • 10

    Transfer the keema to a bowl. Again chop a onion.

  • 11

    Add chopped onion, coriander and mint leaves to it for extra flavour.

  • 12

    Make 4 equal balls of keema. Similarly make 4 equal balks of the dough kneaded before

  • 13

    Keep a tawa on gas to it

  • 14

    Stuff the keem balls in the atta dough and seal properly.

  • 15

    Roll the ball sprinkling extra atta and make round chapathis. Similarly stuff and roll all the paraths.

  • 16

    Place a paratha on hot tawa and cook both side golden by applying generous amout of oil

  • 17

    Serve these paraths hot with chilled curd..



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