Wednesday, March 12, 2014


Must try these keema stuffed parathas. A treat for paratha lovers and if you are a non vegetarian.

Keema ..... 1/2 Kg. (Mutton or Chicken)
Onions ..... 2 large
Ginger-garlic paste ... 1 tbsp.
Green chillies .. 2 (finely chopped)
Coriander powder ..1tsp.
Jeera powder .......... 1 tsp.
Garam masala ......... 1-2 tsp.
Amchoor powder .... 1 tsp.
Salt ........................... to taste
Red chilli powder ....1/2 tsp.
Oil & Ghee
Wheat flour.............. 2-3 cups
Ajwain ..................... 1tsp.
Eggs ..................... 2 (beat with a pinch of salt) ....Optional

1. Wash the keema and squeeze out the water completely.
2. In a pan heat a little oil and fry the onions till golden brown.
3. Now add the ginger garlic paste, green chillies and a little water to cook the onion.
4. Add the mince, salt and the dry masalas. Stir fry sprinkling little water from time to time until the keema is cooked to a very dry consistency. Let it cool.( You can sprinkle a little kasoori methi if desired)

5. Knead the flour adding a little oil, ajwain and salt.

6. Roll out 2 thin chapatis (one slightly bigger than the other).

7. Spread the prepared mince mixture on the bigger chapati, pour a little egg batter with a spoon.

8. Place the small one on top and seal the edges. Roll again carefully.

9. Roast them on a griddle pouring a little oil or ghee
10. Serve hot with chutneys, pickle or dahi.

 Pin for later

You may also like:


  1. Wow, mouth-watering shoba! Yummmmy!:)Do check my blog for the event and a visual tour to malaysia!

    1. Thanks Sanghi.
      I did visit your surely took me down the memory lane..listening to the Tamil music.
      I will soon try out some of your South Indian dishes.

  2. Hi Shobha ,

    SORRY for the belated wishes

    for the winning at

    Lavanya's contest !!!

    I was little occupied

    and feel very very guilty...

    Once again I congratulate you:)))

    Reply me and Keep on Dear...

    1. Thanks for your wishes.. never too late. You are always in touch and encouraging me.
      Thanks again

  3. Interesting! I have only done vegetable fillings.

  4. Mouthwatering! Thanks you for linking it to red meats feast.

    1. Thanks for liking and always a pleasure to participate in your events


Do show some love if you liked my recipe. Leave a comment here.

Print Recipe