- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 2 People
- Calories: 2369 kcal
- Carbohydrate Content: 95.52 g
- Cholesterol Content: 617 mg
- Fat Content: 198.18 g
- Fiber Content: 3.4 g
- Protein Content: 54.88 g
- Saturated Fat Content: 119.932 g
- Serving Size: 1
- Sodium Content: 2452 mg
- Sugar Content: 0.47 g
- Trans Fat Content: 7.465 g
Any kind of stuffed paratha is favorite of everyone and in my today’s post I going to share paratha from leftover keema and that is Keema Paratha. This can make a perfect dinner with curd, or you can enjoy it anytime you. It is easy and also very convenient to make because it is not time-consuming if you have leftover keema.
If you want to make it easier, you can make the dough into the food processor and your stuffing already there. So you have to prepare is dough for the paratha. And then to fry paratha takes 20 minutes. Let’s quickly take a look at the recipe.
Ingredients of Keema Paratha Recipe
- To Make Dough
- Wheat flour - 1 Cup
- Oil - 1 Teaspoon
- Salt - 1 Teaspoon
- Water - 1 Cup
- To Make Stuffing
- Leftover minced meat - 2 Cups
- Clarified butter for frying - 1 Cup
How to Make Keema Paratha
To Make Dough
Step 1: Place wheat flour in a bowl, add oil and salt. Knead semi-stiff dough for the paratha by adding water. Set aside for about 10 minutes.
To Make Paratha
Step 1: Divide the dough into equal sized portion and roll out each piece.
Step 2: Take a roti and spread some keema over the roti leaving the edges. Put some water on the edges of the dough. Cover it with another roti and make sure that edges are pressed well from all the sides.
Step 3: Heat the tawa or frying pan over HIGH heat. Place the stuffed roti over the hot pan and spread some butter on the sides. Fry until golden specks are visible.
Step 4: Repeat the same process for the rest of the parathas.
Step 5: Serve hot with ketchup or chutney.