Stuffed Keema Paratha: Ramzan Special Recipe

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Keema paratha is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine. This royal recipe was served as a side dish to the Mughal kings in the bygone eras. The original recipe has undergone many changes with time yet the flavour of this royal recipe remains as splendid as ever.

Stuffed keema paratha is a perfect recipe to try out during Ramzan. It is tasty, filling and nutritious. The keema is first marinated with yogurt and cooked with an aromatic blend of spices. It is then stuffed into dough and made into parathas. This paratha recipe is delicious and rich which keeps up your energy after the long fast.

So, try out this special stuffed keema paratha recipe during Ramzan and give your taste-buds a royal and delightful ride.

Serves: 3-4
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

For Stuffing

• Mutton keema (minced mutton)- 500gms
• Yogurt- ½ cup
• Onions- 2 (chopped)
• Ginger-garlic paste- 1tsp
• Green chillies- 2 (chopped)
• Salt- as per taste
• Turmeric powder- 1tsp
• Red chilli powder- ½ tsp
• Cumin powder- 1tsp
• Coriander powder- 2tsp
• Garam masala powder- 1tsp
• Water- ½ cup
• Oil- 1tbsp

For Paratha

• Wheat flour- 2 cups
• Salt- as per taste
• Warm water- 1 cup
• Oil- 3tbsp

Procedure

1. Wash the keema properly with water. Marinate it with yogurt, turmeric powder, red chilli powder and salt. Keep aside for half an hour.
2. After half an hour, heat oil in a pan and add onions. Fry for about 4-5 minutes on medium flame.
3. Add ginger-garlic paste, green chillies, cumin powder, coriander powder, salt and cook for about 5 minutes.
4. Now add the marinated keema and cook for another 10 minutes, stirring continuously.
5. Add the garam masala powder, water, cover and cook for about 20 minutes on low flame. Keep stirring at regular intervals.
6. Make sure there is no moisture in the stuffing after it gets cooked completely.
7. Once the keema gets completely cooked, switch off the flame and let it cool down.
8. Prepare a semi-soft dough by mixing the wheat flour, salt and water together in a bowl.
9. Divide the dough into 4-5 equal parts. Make round balls
10. Roll out small sized chapatis from the balls
11. Place one tablespoon of the stuffing in between.
12. Gently seal all the ends of the chapati with your fingers.
13. Dust the stuffed ball with loose flour and gently roll out a chapati. Make sure the stuffing doesn't come out
14. Fry the stuffed chapati with one teaspoon of oil.
15. When both the sides turn golden brown, transfer the paratha on a serving platter
16. Follow the same procedure to make more parathas.

Enjoy stuffed keema parathas with the curry of your choice or have it simply with raita.