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Chandigarh · Lunch

Keema Paratha Lunch (Minced Meat-Stuffed Bread)

Traditional 14. Keema Paratha Lunch recipe

🧺 Ingredients

• Whole wheat flour: 300g
• Oil: 3 tbsp
• Salt: to taste
• Water: 150ml
• Ground chicken or lamb: 300g
• Onions (finely chopped): 100g
• Ginger (minced): 1 tbsp
• Green chillies: 2
• Coriander leaves: 2 tbsp
• Cumin powder: 1 tsp
• Red chilli powder: ½ tsp
• Garam masala: ½ tsp
• Oil: 2 tbsp
• Salt: to taste
• Lemon juice: ½ tbsp

👩‍🍳 How to make Keema Paratha Lunch

1. Mix flour, salt. Add oil, rub in. Add water gradually, knead into soft dough.
2. Rest 15 mins. Divide into 4 portions.
3. Heat oil at 160°C. Add onions, sauté 3 mins until golden.
4. Add ginger, green chillies, cook 1 min. Add ground meat, cook 8 mins until cooked through.
5. Add cumin, red chilli, garam masala, salt, lemon. Cook 2 mins. Cool.
6. Roll dough into 7-inch round. Place 2 tbsp keema in center.
7. Seal edges, roll gently to 7-inch round again.
8. Tawa at 180°C. Cook 2 mins per side with ghee, pressing lightly.
9. ---

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