This stuffed keema parantha recipe is an Indian flatbread recipe where the stuffing is made with minced meat or keema. Once you try my recipe, you will never go back to the keema paratha from the restaurant that you frequent. With some neat tips and tricks, you can easily make some mutton keema parantha at home.
The best part about this delicious stuffed mutton keema parantha is that it is a complete meal on its own. Simple serve some chilled yoghurt and some sirke wale pyaaz or sliced onion dipped in vinegar, and you have a scrumptious Mughlai meal at your disposal.
In this post, I have listed out all the things you need to remember to make some perfectly crispy keema ka paratha recipe at home. There are two parts to this recipe, the dough to make the paranthas or flatbreads, and the keema stuffing.
How to make stuffed Kheema Parantha – Ingredients list
- Mutton Keema
- Onion, Ginger & Garlic
- Bengali Garam Masala powder
- Mustard oil to prepare the filling
- Refined Sunflower oil to fry the paranthas
- Vegetable fat or ghee to prepare the dough
- Whole wheat flour
How to make Mutton Keema Parantha at home?
Like any other parantha recipe, it is essential to get both the dough and the stuffing perfect. In this case of keema parantha recipe, the stuffing is made using keema or minced mutton meat. The keema is thoroughly cooked with spices. Plus there are several other things to keep in mind while preparing the stuffing, let’s have a quick look at these:
Special instructions on filling for stuffed keema parantha
- First and foremost, ensure that you have finely minced mutton keema for filling of keema parantha. If it is too chunky, it might tear the dough while rolling the paranthas
- Finely minced keema also ensures that the stuffing gets cooked evenly well, thus no chances of undercooked or chewy filling to your stuffed keema parantha
- While cooking the keema for filling to the stuffed keema parantha, use the least possible amount of water. Mutton keema usually has a higher fat content so cook the mutton keema in its own fat. Keep the stuffing as dry as possible
- Make the filling of mutton keema for the paranthas spicy so that later when it is stuffed inside the parantha dough, it won’t taste bland
- Don’t use whole spices instead, dry roast them before grinding them in a pestle & mortar. Or, you can use my Bengali Garam Masala here which has warm notes of cinnamon, cardamom, cloves and mace.
I make this Bengali Keema Aloo Matar quite often which is minced meat cooked with potatoes and peas. So, if I have leftovers the next day, I cook it further till it dries up. While doing so I smash the peas and potatoes and give it a good mix, and use this as a stuffing to my paranthas. It is again absolutely delicious. Also do check out this Patiala Shahi Keema Gosht Recipe, straight from the kitchens of the Royal House of Patiala.
For those who do not prefer mutton, they can make equally delicious chicken kheema paratha using minced chicken. For veg keema parantha you can use soya granules to make yourself some soya keema paratha.
I have another fantastic stuffed keema paranthas recipe on my blog which is popular street food from Kolkata. It is known as Moglai Porota or Mughlai Parantha, which is keema egg paratha recipe.
Special instructions on the dough for this keema stuffed parantha
The dough has to be soft and very pliable. Here, I have used 100% whole wheat flour and rubbed in some vegetable fat. This will make the paranthas flakier and crispy. Once the fat was rubbed uniformly through the flour, I added water and kneaded it into a soft dough.
Make-ahead or Freezing Option
This stuffed keema parantha can prepped ahead. For instance, you can knead the dough and refrigerate it in an airtight container. Before making the paranthas, simple defrost the dough or allow it to sit on your countertop for an hour or so.
You can easily prepare the filling ahead. As I said, the leftover keema works perfectly well in this stuffed parantha recipe. However, if you want to make these paranthas ahead, you can do that as well. There are two ways of doing it. First is to stuff and roll the paranthas as I have mentioned in the recipe card below, and then freezing them in a stack with a sheet of parchment paper between two paranthas.
Another way would be dry roast the paranthas and then freezing them once they have cooled down completely. Again, don’t forget to place a sheet of parchment paper between two paranthas. Before you are ready to fry, bring them to normal room temperature and fry them till they turn crispy.
You can freeze these stuffed mutton keema paranthas for a month or so.
Few more Parantha recipes from my Blog:
- Cheese Parantha Recipe
- Chatur Porota | Bihari Sattu Paratha Recipe
- Bengali Moglai Porota | Mughlai Parantha Recipe
- Palak Parantha | Spinach Flat Bread Recipe
- Dimer Porota | Bengali Egg-Stuffed Parantha
This stuffed keema paratha recipe is an Indian flatbread recipe where the stuffing is made with minced meat or keema. Once you try my recipe, you will never go back to the keema paratha from the restaurant that you frequent. With some neat tips and tricks, you can easily make some mutton keema parantha at home.
- 2 cups Whole Wheat Flour
- 2 tbsp Ghee or Vanaspati
- 1 tsp Salt
- Water to knead the dough
- 250 gms Mutton Kheema
- 1 Onions Large, Finely Chopped
- 5 Garlic Cloves Finely Chopped
- 1 inches Ginger Finely Chopped
- Salt to Taste
- 4 tbsp Mustard Oil For preparing the Kheema FIlling
- 1 tsp Red Chili Powder
Mix the Flour with Salt before adding the Ghee and rubbing it in till it becomes smooth and there are no lumps left.
Now, start kneading the dough by adding water gradually. Once it is soft and supple, keep it covered and allow it to rest.
Take a Pressure Cooker and heat Mustard Oil in it. Add finely chopped Onions, Ginger and Garlic. Saute for five minutes on medium heat.
Add the minced meat and season it with salt. Stir it nicely till everything is mixed.
While frying, add Red Chili Powder and mix it well. At this stage, add half cup full of water and close the lid of the cooker.
Allow it to whistle 4-5 times on high heat before turning the heat off. Let it rest till the steam is out completely.
Once the Pressure Cooker cools off, open the lid and turn the heat on again. This time, reduce the water, if any, so that the filling has very little or no moisture in it.
Once the filling is dry and cooked, take it off the heat and allow it to cool.
Pinch out a dough ball of Tennis Ball size and flatten them with a rolling pin on a slightly floured surface. Keep the edges thinner than the centre. Now take 2-3 tbsp of the filling and place it at the centre. gather the edges and pinch it together to seal the filling inside. Dab it in some flour and roll it into paranthas.
Heat a skillet and fry these paranthas till they turn golden brown on both sides.
Prepare all the Paranthas in this manner. Serve hot.