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.
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!
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.
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.
- Combine well.
- Knead to a dough adding a little water at a time.
- Cover the bowl with a cloth and let it sit for 15 minutes.
- Heat some oil in a thick bottom pan.
- Saute the finely chopped onions until start turning brown.
- Add the cumin seeds and give it a good stir.
- Now add the green chillies, the ginger-garlic paste, and mix well.
- Add the finely chopped tomato.
- Combine well and cook with a lid until the tomato turns mushy.
- Remove the lid, add the minced chicken and the spice powders.
- Add salt.
- Cook on a medium flame while stirring frequently until the minced chicken is fully cooked through.
- Added some chopped coriander leaves, stir again, and switch off.
Making the Keema Parathas
- Divide the dough into 8 equal pieces.
- 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.
- Now roll the dough again to a 6-7 inch (diameter) circle.
- 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.
- 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.
- 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.