Keema Paratha

Name: Keema Paratha
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups whole wheat flour; 1/2 tsp salt; 3/4 cup water for dough; 3 tbsp ghee or oil; 1 lb ground lamb; 1/2 onion, finely diced; 1 tbsp ginger-garlic paste; 1 green chili, minced; 1/4 tsp turmeric powder; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/4 tsp red chili powder; to taste salt for filling; 4 tbsp fresh cilantro, chopped; 1/2 cup frozen green peas

Flaky whole wheat bread stuffed with spiced ground meat filling. A hearty meal in itself, perfect for lunch or dinner with yogurt and pickle.

60 minMediumServes 4460 cal/serving

IndianLunchStovetopStandard

Ingredients

3 cups whole wheat flour
1/2 tsp salt
3/4 cup water for dough
3 tbsp ghee or oil
1 lb ground lamb
1/2 onion, finely diced
1 tbsp ginger-garlic paste
1 green chili, minced
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp red chili powder
to taste salt for filling
4 tbsp fresh cilantro, chopped
1/2 cup frozen green peas

Instructions

1

In a bowl, mix 3 cups whole wheat flour and 1/2 tsp salt. Add 3/4 cup water for dough gradually and knead into a soft dough.
2

Knead for about 5 minutes until smooth. Apply 1 tbsp 3 tbsp and knead again until the dough becomes soft and elastic.
3

Cover and let rest for 20-30 minutes.
4

Meanwhile, prepare the filling: Heat 1 tbsp oil in a pan over medium-high heat.
5

Add 1/2 finely diced onion and cook until softened, about 3 minutes.
6

Add 1 tbsp ginger-garlic paste and 1 minced green chili. Cook for 1 minute.
7

Add 1 lb ground lamb and cook, breaking it apart with a spoon, for 5-7 minutes until browned. The meat should reach an internal temperature of 165°F.
8

Stir in 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1/4 tsp red chili powder.
9

Add 1/2 cup frozen green peas and cook for 2 minutes. Season with to taste salt for filling.
10

Stir in 4 tbsp chopped fresh cilantro and set filling aside to cool slightly.
11

Divide dough into 4 equal portions. Roll each into a ball.
12

On a floured surface, roll one ball into a thin 5-inch circle.
13

Place 2-3 tbsp filling in the center. Fold edges over and seal by pinching.
14

Gently flatten the stuffed ball and roll into a paratha about 1/4-inch thick.
15

Heat a cast-iron skillet or griddle over medium-high heat.
16

Place paratha on the skillet and cook for 2 minutes. Flip and cook another minute until spots appear.
17

Apply a little oil, flip again and cook until the paratha is flaky, about 1 more minute per side.
18

Remove and keep warm. Repeat with remaining dough.
19

Serve hot with yogurt and pickle.

Questions

Can I make Keema Paratha dairy-free?

Yes. The dairy in this entry is 3 tbsp ghee or oil. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Keema Paratha gluten-free?

Yes. The gluten in this entry is 3 cups whole wheat flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Keema Paratha keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Keema Paratha?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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