Spicy Minced Meat Kheema Paratha

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 12/3/21
Spicy Minced Meat Kheema Paratha

The Spruce / Christine Ma

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
447 Calories
19g Fat
43g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 447
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 39%
Cholesterol 78mg 26%
Sodium 72mg 3%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 23%
Total Sugars 0g
Protein 28g
Vitamin C 0mg 0%
Calcium 43mg 3%
Iron 4mg 24%
Potassium 505mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Masala kheema (also known as keema or qeema) is a spicy minced meat and paratha is a popular Indian flatbread. The two come together in this simple recipe. Kheema parathas are meat and bread rolled into one and the perfect wholesome food for breakfast, lunch, or dinner.

This stuffed bread recipe is perfect if you have leftover masala kheema. It is very easy to make and requires just four ingredients, including the prepared masala. However, you will need to prepare the dough and let it rest for about an hour, so be sure to plan ahead.

Kheema parathas are traditionally served with a cooling raita and a pickle or chutney of your choice. 

Ingredients

  • 3 cups whole-wheat flour

  • 1 cup water, approximately

  • 2 cups masala kheema

  • 2 tablespoons ghee, or more as needed

Steps to Make It

Prepare the Paratha

  1. Gather the ingredients.

    Paratha ingredients

    The Spruce / Christine Ma

  2. Place flour in a clean surface.

    Place flour in a clean surface

    The Spruce / Christine Ma

  3. Adding just a little water at a time, knead the whole-wheat flour into a smooth, medium-soft dough. It is likely that you will not need the full cup of water.

    dough ball

    The Spruce / Christine Ma

  4. Place the dough in a bowl, cover with plastic wrap or a clean towel, and set aside for 1 hour.

    dough ball in a bowl covered with a towel

    The Spruce / Christine Ma

  5. In the meantime, prepare the masala kheema according to the recipe or allow your leftovers to reach room temperature.

    meat mixture in a bowl

    The Spruce / Christine Ma

  6. Divide the dough into equally sized balls, about the size of a golf ball.

    dough balls

    The Spruce / Christine Ma

  7. Lightly flour a clean surface and roll each ball out into a circle that is about 3 inches in diameter.

    dough rolled out on a floured surface

    The Spruce / Christine Ma

  8. Place approximately 1 1/2 tablespoons of the masala kheema in the center of the dough and fold the edges over to cover the filling completely. Gently press to seal.

    meat mixture on top of dough

    The Spruce / Christine Ma

  9. Roll the dough out into a circle of 7 to 8 inches in diameter. For convenience sake, roll out as many parathas as you like. Stack them with a layer of cling film between each paratha so they're ready to cook.

    rolled out Paratha on a floured surface

    The Spruce / Christine Ma

Fry the Paratha

With your paratha prepared, you will fry them one at a time. If you do not have ghee, olive oil is a good substitute.

  1. Heat a griddle and place one paratha on it.

    Paratha on a griddle

    The Spruce / Christine Ma

  2. When you see tiny bubbles rise to the surface, flip it over.

    Paratha cooking on a griddle

    The Spruce / Christine Ma

  3. Immediately after the first flip, about 3/4 teaspoon ghee on the top of the paratha and spread it all over the surface.

    ghee on a Paratha on a griddle

    The Spruce / Christine Ma

  4. Fry for 30 seconds and flip again. Drizzle ghee on this side as well.

    Paratha cooking on a griddle

    The Spruce / Christine Ma

  5. Flip once again to fry the other side. The paratha is done when both sides are crispy and golden brown.

    Paratha on a griddle

    The Spruce / Christine Ma

  6. Continue these steps until all of your kheema parathas are cooked.

    Spicy Minced Meat Kheema Paratha

    The Spruce / Christine Ma