Skip to main content

Keema Paratha / Minced Meat Stuffed Flatbread


Keema Paratha a.k.a Minced Meat Stuffed Flatbread is a North Indian Meal where, roti/flatbread is stuffed with minced meat. It can be had on its own or with tomato sauce or yogurt/curd.
I love making parathas, you know why?? its because unlike roti/flatbread......paratha does not need a side dish to go with....it can be had with plain yogurt/curd, pickles, or even on its own....though my kids love to dip them in homemade tomato sauce.

When I make parathas, sometimes I pre-cook them on the tawa and cool and refrigerate it, so that I just have to reheat it with a drizzle of ghee when needed, especially for kids lunch box. Both my kids love to take parathas to school, they say it is less messy and they can finish their lunch pretty fast and feel full.....yes it is less messy! I agree too.....their other favorites are cheese filled paratha, cauliflower paratha, and methi paratha

I had earlier posted on how to pre-cook flatbread/roti and refrigerate it....I use the same method with parathas to refridgerate or freeze them....and reheat as and when needed. I am sure this method will help all the busy moms who stop by my space.

I have used beef for the filling here, you can use mutton or chicken if you prefer. I have used curry leaves here instead of coriander leaves/cilantro which is commonly used in North Indian cooking, simply because I love the combination of curry leaves and beef....if you prefer coriander leaves, feel free to use it. The beef mix is very mildly spiced without any coriander or chilly powder or tomato.....adding tomatoes tends to make the mix a bit watery....so I always omit them and add a bit of vinegar instead.

Note: I am giving a random measurement on how much wheat flour is to be used, increase or decrease accordingly.

Author: Nisa Homey
Ingredients:
For the beef mince mix:
Beef: 250 gms.
Onion: 2 medium, chopped finely.
Ginger: 1/2 inch piece, chopped finely.
Green chilies: 2 chopped.
Pepper powder: 1-2 tsp (according to your tolerance)
Garam masala : 3/4 tsp.
Vinegar: 1 tsp.
Curry leaves: 1 sprig, chopped.
Salt: 1 tsp.
Oil: 1 1/2 tbsp.
Ghee/oil to drizzle while making paratha.

For the dough:
Make whole wheat roti dough with 2 cups of whole wheat flour, salt, and water as needed..If you need any help on this please check here
I would advise to get the meat mix ready first and then proceed to make the dough.

Method:
Lets make the beef mince mix. 
Add the cleaned beef (squeeze out the water) into the pressure cooker along with 1/2 tsp of pepper powder, 1/2 tsp salt, and vinegar. Close cooker and after one whistle simmer for 15 to 20 min and then switch off the fire.

Open cooker, f there is any water in the cooker, switch the fire on and allow the water to dry up. Then bring the meat to room temp.


As always I used my food processor to make everything easier. Mince onion, green chilly, ginger, and curry leaves OR you can chop them finely.

Heat a kadai or pan with 1 1/2 tbsp of oil. Add in the mince onion mix. Saute for a min with 1/2 tsp salt...simmer the fire.

Meanwhile, mince the cooked meat.

Add this to the sauted and lightly browned onion. Add in the garam masala and more pepper if needed. Make sure the mix is very dry. I usually saute it for about 5 min on low flame....switch off the fire and allow it to come to room temp. You can refrigerate this if you are not planning to make parathas now. 
If you like to proceed....then make the roti dough as mentioned above and keep it ready.

Pinch off slightly larger dough from the dough which you have kept ready. The balls should be slightly larger than your ordinary roti balls. Please go through the detailed recipe on how to fill the balls. Take 2 tbsp of the mince and fill the dough.

Press down with the spoon.

And close it from all sides and twist the top. At this moment, heat your tawa or pan.

On a floured surface, lightly press with your floured fingers to flatten it.

Sprinkle dough on top.

Lightly roll out with a rolling pin, carefully, so that it is not broken....sprinkle more flour if needed.

Place it gently on the heated tawa....if you are planning to pre-cook the paratha....just lightly cook them on both sides and remove.

Or if you plan to continue with the paratha....drizzle a bit of ghee or oil and press lightly with a spatula....and turn over...repeat on the other side too, until both sides are evenly cooked and lightly browned.
Repeat the process with the rest of the dough...you will get about 6-8 parathas...though it may vary depending on the size of the dough.

Serve hot. Enjoy minced meat filled paratha with tomato sauce or simply on its own....I am sure kids will love it and so will you.
Enjoy.

You might like this Peas Curry to go with this paratha.

Comments

  1. I've made Kheema Masala Dosas but not Parathas. We usually have it with a Mint-Coriander-Dahi Chutney. Got to try this one out too!

    ReplyDelete
  2. Never tried beef kheema paratha...Looks tempting!

    ReplyDelete
  3. kheema paratha looks scrumptious.........

    ReplyDelete
  4. this looks really so yum... i never get the rolling after stuffing correct, everytime it oozes out... i guess it comes with experience...

    ReplyDelete
    Replies
    1. Hello Rafeeds, I would like to share some suggestions.....always make sure your keema is very dry...and no fat in it...when you buy meat tell the butcher that it is for cutlets and he will give without the fat...and always make slightly bigger balls and once it is filled in press down with a spoon...so that it stays put tight...then do as I have shown ....it will not ooze out..hope this helps...thanks for stopping by :)

      Delete
  5. Nisha- If its to be used after day or too can I have cook it as you have shown for the chapatti, cool and stored in fridge. Morever how long do think this will last like this in fridge - one week.? Cn we do like this for cheese paratha too.
    I wanted to know so I could make and keep it in the fridge during the weekend so can pack and send as lunch for my son at school
    Sorry for asking too many questions.

    ReplyDelete
    Replies
    1. Hi Susan, yes, you can make keema paratha or other parathas I have posted on the blog.....precook it slightly, allow it cool down and wrap in a cloth towel and then place in a container and refrigerate...I personally do this when I get time...as I have two kids to pack off to school each morning.....thank you for asking too many questions and for stopping by..its a pleasure to have you here on my blog...keep visiting :)

      Delete
  6. Can the kheema paratha be half cooked ( like your chappati), cooled and stored in fridge. If so how long will it last. Can we do the same thing for cheese paratha too ( half cook and storing).
    If so could make during weekend and pack and send for my school going son as lunch

    ReplyDelete
  7. well cooked .. really loving the step by step pix :)

    ReplyDelete
  8. Hi nisa...
    I wanna make this kheema paratha with chicken..I am a beginner and want to know how to cook chicken?using cooker or a pan? Should I add vinegar??or it's optional? Pls help me out

    ReplyDelete
  9. Hi Viji, you can cook the chicken covered in a pan about 10 min or if you are using bone-in-chicken...one whistle in pressure cooker would be perfect....evaporate the stock and when cooled down...shred the chicken into small pieces....little vinegar would be fine as adding tomatoes will make the filling wet...hope this helps...happy cooking!

    ReplyDelete
    Replies
    1. Thanks nisa for ur immediate reply..will try and let u know how it turned out..also one more doubt..for fish roast what fish to be used?can I use king fish??if so,should I remove the skin of it..how should I ask the fish man to cut it..thanks again

      Delete
  10. Thanks for your immediate reply.will try and let u know how it turned out..another doubt in making fish roast..what fish do u suggest for making fish roast?how about king fish??if yes should I remove the skin and how should I ask the fish man to cut it?thanks again

    ReplyDelete
    Replies
    1. Any fish is fine...though some prefer big ones like seer fish, butterfish, pearl spot etc.....some people do not remove the skin...it depends, actually I am from South Kerala and where we remove the skin, but I am right now living in Malabar (north kerala) here it does not matter....I guess you will have to ask the fish man to remove it...most of the knows though...hope this helps.

      Delete
  11. perfectly made keema paratha...yumm

    ReplyDelete
  12. Hiya, I just wanted to know how long this keema paratha will take to cook as I am cooking this on school on Monday. Please reply ASAP. Thanks

    ReplyDelete
    Replies
    1. Maybe 2 to 3 min on each side....depends on the tawa u are using and the heat! hope this helps...

      Delete
    2. Thanks, also how long would it take to prepare the masala, dough and parathas and the cooking time overall.

      Delete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe that??  Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"

Easy puff pastry can be made with the most basic ingredients and in under 15 minutes.

Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style.

Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs.

The first time she tau…

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding.

All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard.



Okay lets talk about this pudding!!  I used 4 eggs because amma said so eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!!



I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is important that once steam comes, …

Vattayappam / Steamed Rice Cake / Kerala Style

Vattayappam is Kerala's own fermented SteamedRice Cake. One of the healthiest traditional tea time snack with almost no oil. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar.

 "Vatta" means "round" ......vattayappam is basically rice and coconut grinded together and fermented with yeast....it is very soft and pillowy.....a slightly sweet snack......these days, it has found its place in bakeries especially in Kochi and Kottayam...and when I got a request from an anonymous reader asking for vattayappam recipe...I thought of sharing the recipe...as it is very easy to make...and does not take much time to make. I usually make it as an after school snack as it is very healthy and filling for kids.