Recipe

Ingredients Detail

All Recipes | Breads | Keema Paratha

We Recommend...

Chicken Curry

Butter Naan

Spiced Lamb

Scallion Cheddar

Please note that in addition to the ingredients listed above, you'd need a rolling pin, a rolling board, and a cast iron or non-stick flat-round griddle (also called tawa) for making any Indian flat bread.

We will start with making the stuffing for Keema Parathas. In a deep pan or wok, heat a tablespoon of olive oil (or another cooking oil of your choice) on medium-high. Add 3 tablespoons of chopped onions and fry until the onions are soft and turn golden brown. You can add some salt to the onions to let it cook faster.

Add 1/2 inch finely crushed ginger and 5 finely crushed cloves and continue to fry for a couple of minutes to cook and combine the aroma of ginger and garlic with onions.

Bring the heat to low and add a couple teaspoons water. Then add 2 teaspoons coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/4 teaspoon black pepper powder, garam masala powder, and tandoori chicken masala (if using), 1/2 teaspoon chaat masala (if using), and 1 and 1/4 teaspoon salt. Mix the ingredients well and bring the heat back to medium-high.

Cook the spices for about 5 minutes alternating between medium-high and medium heat. In this process, make sure to keep the spices wet and keep stirring to prevent it from sticking to the pan and burning. In about 5 minutes, you will see oil droplets on top of the mixture which indicates that the spices are cooked.

Now add the ground chicken and mix well with the spices. Continue to fry the ground chicken with spices on medium-high heat for about another 10 minutes until the chicken is fully cooked and the chicken-spice mixture stops releasing water in the pan. When cooked, keep the chicken-spice mixture aside to let it cool.

Note - This mixture will be used for stuffing the flatbread or paratha; therefore, there should be no water in the mixture.

While the mixture is cooling, make the dough for flatbread/paratha by combining 3 cups of wheat flour, 1/4 teaspoon carom seeds, and 1 teaspoon salt in a mixing bowl. Pour water a little at a time (about an ounce) to the flour, and mix properly with hands until the dry flour is all absorbed. Now, knead the dough by pressing it with your fist to stretch it out, and then fold it back. Repeat this 4 to 5 times, until the dough is smooth and uniform. Cover the dough, and let it sit for 10 minutes for making smooth textured Keema Parathas.

Divide the dough into equal lime sized portion. Dough made with 3 cups flour can be divided into about 16 lime sized portion. Take each portion and roll it between your palms to make smooth and round dough balls.

Take a dough ball, coat it with dry flour, and make a pinch pot with it. Put about a tablespoon full of the chicken-spice mixture and close the edges. Coat it with dry flour, and place it on a rolling board, and then with the help of a rolling pin roll it into a round 2 inches diameter disc. Then coat the little dough disc again with dry flour and roll it bigger into a 4 - 5 inches disc. Your Keema Paratha is ready to cook.

Set the griddle/tawa on medium-high heat. When the griddle is hot enough, put the rolled paratha on griddle. In a few seconds, you will see bubbles on the surface facing griddle. Flip it over and spread 1/2 teaspoon oil evenly on the surface, and cook for about 30 seconds. Flip it over again and spread 1/2 more teaspoon oil on the other side. Bring the heat down to medium and cook for another 30 to 40 seconds by pressing the Keema Paratha with a spatula to cook it evenly. Flip the paratha a few more time and cook by pressing with spatula. When you see golden brown spots on both sides, your first Keema Paratha is ready.

Set the heat again to medium-high before putting your next Keema Paratha on griddle. Repeat steps 7 and 8 to roll and cook all Keema Parathas.

Enjoy your Keema Parathas with raitha, pickles, or green chutney!