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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Indian Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What is Keema Paratha?

Flaky whole wheat bread stuffed with spiced ground meat filling. A hearty meal in itself, perfect for lunch or dinner with yogurt and pickle. This reference files it under Indian lunch: made on the stovetop, rated medium and about 60 minutes start to finish.

What internal temperature should Keema Paratha reach?

For Keema Paratha, the target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

Why rest the meat in Keema Paratha?

Step 3 reads: "Cover and let rest for 20-30 minutes." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for ghee in Keema Paratha?

The entry for Keema Paratha calls for 3 tbsp ghee or oil. In its place: Use unsalted butter where the heat is moderate, or a neutral oil where it is high. Clarifying butter yourself takes about ten minutes.

Can I use ground beef instead of ground lamb in Keema Paratha?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Keema Paratha uses 1 lb ground lamb.

How hot is Keema Paratha?

Moderately. The heat in Keema Paratha comes from 1 green chili, minced and 1/4 tsp red chili powder. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.