Chicken Keema Paratha
Chicken Keema Paratha is a stuffed whole wheat flatbread filled with dry spiced chicken mince, onion, ginger-garlic, and coriander.
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50 mintotal
Prep 20 min · Cook 30 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time includes cooking and cooling the chicken keema before stuffing and roasting the parathas.
Method
Make the filling: Heat some of the oil in a skillet. Sauté the minced onions until translucent, then add the ginger-garlic paste and green chillies and cook for 60 seconds.
1 min
Add the chicken mince, salt, red chilli powder, and garam masala. Cook on medium-high heat, breaking up lumps with a spatula, until the mince is cooked and dry, about 10 minutes. Turn off the heat, stir in coriander, and cool completely.
10 min
While the keema cools, knead the whole wheat flour with a little salt and water into a smooth, soft dough. Cover and rest for 15 minutes.
15 min
Take a dough ball, press it into a small cup, and fill with cooled keema. Bring the edges up and seal well.
Dust lightly with dry flour and roll gently into a flat paratha, keeping the keema from tearing through the dough.
Transfer to a hot tawa. Cook both sides with the remaining oil or ghee until crisp with deep golden-brown spots.
How to tell it's done
The paratha should be crisp outside with a dry, crumbly, savory chicken keema filling inside.
Getting it right
Tip
Cook the keema until dry before stuffing. If moisture remains in the pan, keep cooking until it evaporates or the paratha may tear.
What to serve it with
Serve with mint raita, sliced onions, green chutney, or lemon wedges.
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