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
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.
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.
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.