Picture of Keema Paratha
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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.