Spicy Minced Meat Kheema Paratha

Spicy Minced Meat Kheema Paratha

The Spruce / Christine Ma

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings

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 (clarified butter, approximately)

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 one 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