Dinner

Stuffed Keema Paratha (Spiced Meat Flatbread)

Name: Stuffed Keema Paratha (Spiced Meat Flatbread)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; Water as needed (for dough); 1/2 teaspoon salt; 2 tablespoons oil or ghee (for cooking); 250g minced meat (chicken, lamb, or beef); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 green chili, finely chopped; 1/2 teaspoon cumin seeds; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; Salt to taste; Fresh coriander leaves, chopped

ByMariem August 18, 2025

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Stuffed Keema Paratha is a traditional South Asian flatbread filled with seasoned minced meat, typically cooked on a hot griddle until golden brown and crisp. This hearty, flavorful bread is perfect for breakfast, lunch, or dinner and pairs well with chutneys, yogurt, or pickles.

Why You’ll Love This Recipe

Keema Paratha is deeply satisfying, combining the flaky, chewy texture of homemade flatbread with a richly spiced meat filling. It’s filling enough to serve on its own and makes an excellent make-ahead meal or lunchbox option. The recipe is easy to prepare with basic pantry spices, and the filling can be adjusted to suit different tastes or dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

Whole wheat flour
Salt
Water
Oil or ghee (for kneading and cooking)

For the keema filling:

Ground meat (beef, lamb, or chicken)
Onion, finely chopped
Garlic, minced
Ginger, grated
Green chilies, finely chopped (optional)
Garam masala
Ground cumin
Ground coriander
Red chili powder or flakes
Salt
Fresh coriander leaves, chopped
Lemon juice or amchur powder (optional for tang)

directions

In a bowl, combine flour, salt, and water to form a soft dough. Knead until smooth, cover, and set aside to rest for 20–30 minutes.
In a pan, heat oil and sauté onions until translucent. Add garlic, ginger, and green chilies, and cook for another minute.
Add ground meat and cook until browned and no longer pink.
Season with salt, garam masala, cumin, coriander, and chili powder. Cook until all moisture has evaporated and the mixture is dry.
Stir in chopped coriander leaves and a splash of lemon juice or amchur powder. Allow the filling to cool completely.
Divide the dough and the meat mixture into equal portions. Roll out a dough ball, place filling in the center, and seal the edges.
Gently roll out the stuffed ball into a flat disc without tearing.
Heat a skillet or tawa over medium heat. Cook the paratha on both sides, brushing with oil or ghee, until golden brown and crisp.
Serve hot with chutney, yogurt, or pickles.

Servings and timing

Servings: 4–6 parathas
Preparation time: 25 minutes
Cooking time: 20–25 minutes
Total time: 45–50 minutes

Variations

Use chicken or turkey for a leaner filling
Make it vegetarian by using mashed paneer, potatoes, or lentils instead of meat
Add chopped spinach or peas to the keema for extra nutrition
Use store-bought dough or roti for a shortcut version
Adjust spice level by increasing or reducing chili content

storage/reheating

Cooked parathas can be stored in the refrigerator for up to 3 days. Reheat on a hot tawa or pan for 1–2 minutes per side until warmed through. To freeze, stack parathas with parchment paper in between and store in a freezer bag. Reheat directly from frozen in a skillet over medium heat.

FAQs

Can I make the dough in advance?
Yes, the dough can be prepared ahead of time and kept refrigerated for up to 24 hours.

How do I stop the filling from leaking while rolling?
Ensure the filling is completely dry and cooled, and don’t overfill the dough. Seal edges tightly before rolling gently.

Can I bake the paratha instead of frying?
Traditionally it’s cooked on a pan, but you can bake them at 400°F (200°C) until golden. However, the texture may differ.

What is the best meat to use for keema?
Ground beef or lamb offers rich flavor, but chicken or turkey works well for a lighter option.

Is it possible to make this gluten-free?
Yes, but you’ll need a gluten-free flatbread dough, which may be more delicate to handle.

How spicy is the traditional version?
It varies. You can make it mild by reducing chilies and red chili powder, or make it spicy by adding more.

Can I use frozen keema?
Yes, thaw fully before using as a filling, and make sure it’s dry and cool.

What side dishes go well with keema paratha?
Serve with plain yogurt, mint chutney, mango pickle, or a simple salad.

Can I add cheese to the filling?
Yes, a little shredded cheese mixed into the keema can add creaminess and richness.

Is it suitable for meal prep?
Absolutely. Cooked parathas reheat well and can be packed for lunch or stored in the freezer.

Conclusion

Stuffed Keema Paratha is a comforting, protein-rich dish that brings together spiced meat and soft, flaky flatbread in one satisfying meal. Whether served at breakfast or dinner, it’s a flavorful, versatile recipe that’s loved across generations. With its crisp exterior and fragrant filling, this paratha delivers both tradition and taste in every bite.