Keema Paratha Recipe

Mix the atta, salt and oil, add the water gradually and knead into a soft, smooth dough. Cover and rest.

⏱ 20 min

Heat the oil in a pan on medium-high heat, add the mince and ginger-garlic paste and fry, breaking up the lumps with the spoon, until the mince changes colour and its water dries up.

⏱ 10 min

Add the salt and all the powdered spices with a splash of water. Cover and cook on low heat until the mince is tender.

⏱ 15 min

Uncover, add the lemon juice, turn the heat up and bhuno until the mince is completely dry and starts to fry in its oil. Spread it on a plate to cool fully.

⏱ 8 min

Mash the cooled mince lightly with a fork so there are no big lumps, then mix in the onion, green chillies, mint and coriander. Divide the dough and filling into 6 portions each.

Flatten a dough ball into a cup, fill with a portion of keema, pinch the edges closed and press flat. Dust with flour and roll gently into a 7-inch circle.

Cook on a medium-hot tawa for about a minute on each side, dry, then add ghee to both sides and cook, pressing the edges, until golden and crisp.

⏱ 5 min

Repeat with the rest, keeping the cooked parathas wrapped in a cloth. Serve hot.