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Keema Paratha - Ground Meat Filling For Paratha




Whole wheat flour
2 ½ cups
7 ounces
½ tsp


Ground meat – beef or lamb
¼ pounds
Ginger – finely chopped
1 tbsp
Onion – finely chopped
3 tbsp
Green pepper – finely chopped
Vegetable oil
1 tbsp
Cumin seeds
¼ tsp
Ground turmeric
¼ tsp
Ground red pepper
½ tsp
Ground coriander
1 ¼ tsp
Ground cumin
½ tsp
Garam masala
½ tsp
to taste 
Vegetable oil
for frying

Make a smooth dough of flour, water and salt as for chapati. Cover with a damp kitchen towel and let rest for 10-15 minutes. Make filling: Cook cumin seeds in 1 teaspoon heated oil. When the seeds start to burst, add ginger and onion and cook for 1-2 minutes. Add ground meat and green pepper and mix. Add spices, salt and raisins. Saute until meat is cooked. Cool.

Divide dough into 14 parts. Form them into balls and roll into tin rounds. Spread 1/7 of the filling on one round and cover with another one. Pinch the edges together so that filling does not come out. Continue rolling lightly. Heat a little oil in frying pan. Fry stuffed paratha for 1 minute. Turn and add oil. Turn again and add oil. Continue until both sides are light brown.