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Picture of Keema Paratha

Keema Paratha

Keema Paratha or the Indian stuffed flatbread is a delicious savoury treat! Filled with a spicy, flavourful mix of minced chicken in a flaky, wholewheat flour flatbread, these keema parathas are a joy to cook, share, and eat! Serve them with some yogurt and pickle, you have a gratifying meal.

Keema parathas are usually made with minced lamb meat. I am going a little lean here by replacing the meat with chicken. The parathas, I promise, are super yummy! The spicy keema filling was so delicious that not all of it made it into the paratha! 😀

This is a super simple recipe. The ingredients are easy to source, and steps are also fairly easy to execute.

Picture of Keema Paratha
Keema Paratha

And do you know what I love about keema parathas? You can have them for breakfast, you can have them for lunch, and you can have them for dinner. Did I also mention that you can have them as a snack as well?

About this chicken keema paratha recipe

There are three steps to making these yummylicious chicken keema parathas. Step one is making the dough. Step two is making the keema filling, and step three is rolling out and frying the keema parathas. I used only oil in the preparation. But you can use ghee while pan-frying the parathas and make it even more delicious. A dollop of butter on the top while serving will seal the deal!

Picture of keema paratha served with pickle and yogurt
Keema Paratha served with pickle and yogurt

If you end up not using all the keema filling you made, store them for later use. We ended up eating it even before we started rolling out the parathas. Another quick snack idea is to use them as a topping for your fried eggs.

If you liked this chicken keema paratha, you should definitely check out the following recipes as well.

Keema Paratha

Filled with a spicy, flavourful mix of minced chicken in a flaky, wholewheat flour flatbread, this keema paratha is a joy to cook, share, and eat!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: brunch, Main Course, Main Dish, Snack
Cuisine: Indian
Servings: 4 people


For the Keema

  • 500 grams minced chicken
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • 2 green chilies finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon kashmiri chilli powder
  • a bunch coriander leaves (cilantro)
  • oil as required for the pan

For the paratha

  • 2 cups whole wheat flour
  • 2 tablespoons oil I used rice bran oil
  • 1/2 teaspoon salt
  • water as required for the kneading
  • butter optional
  • ghee optional


Keema Paratha Dough

  • Add the whole wheat flour and salt in a mixing bowl.
  • Make a well in the flour and add the oil.
    Keema Paratha Step Picture - Preparing the dough
  • Combine well.
  • Knead to a dough adding a little water at a time.
    Keema Paratha Step Picture - Dough is ready
  • Cover the bowl with a cloth and let it sit for 15 minutes.

Keema Filling

  • Heat some oil in a thick bottom pan.
  • Saute the finely chopped onions until start turning brown.
    Keema Paratha Step 1 Photo - Sauteing the onions
  • Add the cumin seeds and give it a good stir.
  • Now add the green chillies, the ginger-garlic paste, and mix well.
    Keema Paratha steps picture - Adding green chillies, ginger-garlic paste
  • Add the finely chopped tomato.
    Keema Paratha Step picture- Adding chopped tomato
  • Combine well and cook with a lid until the tomato turns mushy.
    Keema Paratha Steps Picture - cook till tomato turns mushy
  • Remove the lid, add the minced chicken and the spice powders.
    Keema Paratha Steps picture - Adding the minced chicken and spices
  • Add salt.
  • Cook on a medium flame while stirring frequently until the minced chicken is fully cooked through.
    Keema Paratha Steps Picture - Cooking the minced the chicken
  • Added some chopped coriander leaves, stir again, and switch off.
    Keema Paratha Steps picture - Adding chopped coriander leaves

Making the Keema Parathas

  • Divide the dough into 8 equal pieces.
    Keema Paratha Steps Picture - Dividing the dough into 8 balls
  • Roll each piece to a ball.
  • Take a ball, lightly flour the rolling surface and roll the ball into a circle about the size of your palm.
  • Place two tablespoons of the keema filling in the centre.
  • Fold in from the edges to cover the filling completely.
  • Press gently to seal.
    Keema Paratha Step Picture - Folding the paratha with the filling placed
  • Now roll the dough again to a 6-7 inch (diameter) circle.
    Keema Paratha Step Picture - Rolled out paratha is ready to fry
  • Heat a griddle/heavy flat pan.
  • Apply a little oil (or ghee/clarified butter) on the surface.
  • Place the rolled out keema paratha and fry on a medium flame.
  • After 20-25 seconds lift gently and flip the paratha.
  • Fry till both sides are cooked through. It should look golden brown.
    Keema Paratha Step Picture - Fry till both sides are golden brown
  • You can dab with oil (ghee) on both sides.
  • Repeat for the remaining dough balls.
  • You can store the remaining keema filling for another batch.
    Keema Paratha Step Picture - Remaining keema filling can be saved for later
  • We kept eating during the cooking and did not have any left by the time we finished rolling out the last keema paratha.
  • Serve with a dollop of butter on top and some chilled yoghurt and pickle on the side.

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