Keema paratha is a simple appetizer of seasoned ground beef and egg, stuffed in a simple paratha (or flatbread) shaped like an envelope, then fried golden crisp.
Keema Paratha
I think it’s safe to say that this keema paratha is dish mom is tired of making. I can’t think of a single time, I’ve turned it down. It’s hands down one of our favorites!
This keema paratha is a perfect dish if you’re looking for an appetizer or light meal, made with seasoned ground beef, stuffed into a simple dough, then fried until it’s golden.
It’s a simple recipe, but it is also a crowd pleaser. Serve it with a simple salad, it can be a full meal even!
Keema Paratha Recipe
This Keema Paratha recipe has two components:
(1) the filling made of ground beef and egg, and
(2) the paratha, a simple dough made with all purpose flour and water.
Keema: The Filling
The stuffing started by sauteeing the ground beef in simple spices – ginger garlic paste, cumin powder, and ground black pepper.
Then when mixture is cooled completely, and you can add cilantro and green chilis at this point.
Mom’s Pro-Tip
This recipe is perfect if you have leftover ground beef in the fridge!
Paratha: The Dough
The Dough is made with a simple mixture of all purpose flour and salt.
To get the right consistency for the dough, start by adding 1/3 cup of lukewarm water.
Then slowly add more as you need, until you get a dough consistency.
Keep the dough aside, and let it rest until it is ready to use!
Assembling the Keema Paratha
Once the dough has rested for at least 30 minutes, and the ground beef mixture is cooled, it’s time to start assembling the dough!
Start by dividing the dough into equal sized pieces – about the size of tennis balls.
Then, sprinkle some flour on your work surface. Take one piece of dough, and roll it out, as thin as possible.
Add 2-3 tablespoons of keema, and 2 tablespoons of beaten egg to the centre.
Then fold the dough like an envelope: folding each of the four corners into the centre, and using the beaten egg to stick them together!
Repeat the process with each piece of dough.
Once folded, heat some oil in a frying pan.
Once the oil is hot, shallow fry the parathas, a few at a time, without crowding the pan.
Fry each side, about 3-4 minutes, until golden brown.
How to serve Keema Paratha?
Keema Paratha is best served fresh! But you can reheat these in an air fryer or in the oven, to make sure the outside stays crispy.
This Keema Paratha is a great appetizer, or a main course for a light meal.
Make sure to serve the keema paratha with some fresh lemon, and your favorite chutney!
Here are some of our favorite chutneys for this keema paratha:
- red chutney – mix together hot sauce and ketchup
- Green Chutney
- Khajur Imli Chutney: Sweet and Tangy Tamarind and Date Sauce
Recipes you’ll love
If you’re looking for more delicious appetizer recipes, here are some of our favorites:
- Potato chops
- Aloo Pakora – Sliced Potato Fritters
- Keema Samosa – Beef Samosa
- Ground Beef Cutlets – Pakistani Beef Kabab Burgers
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Keema Paratha
Ingredients
- 1 lb Ground beef
- 1 tbsp Ginger – garlic paste
- 1/4 cup water
- 1 tsp Cumin powder
- 1 tsp Ground black pepper
- 2-3 tbsp Cilantro, chopped optional
- 1 tbsp Green chilli, , chopped optional
Parathas
- 2 cups All purpose flour
- 1/2 tsp Salt adjust to taste
- 2 tbsp oil
- 1/2 tsp Cumin powder optional
- 1/2 tsp Ground black pepper optional
- 1 cup Lukewarm water see instructions for details
Assembly
- 2 large eggs
- Oil for shallow frying
Instructions
Paratha / Dough
- In a medium bowl, whisk together 2 cups of flour, salt to taste, and 2 tbsp, ½ tsp of black pepper and ½ tsp of cumin powder.
- Add luke warm, a little at a time, starting with 1/3 cup of water. Keep adding water and mixing it into a flour mixture, until the dough forms.
- Cover with a tea towel, and set aside, covered for 30 mins.
Keema / Ground Beef Mixture
- In a pot, on medium-high heat, add the ground beef, ginger garlic paste and ¼ cup water. Cook until the meat is cooked, and the water has dried.
- Turn off the stove, and add cumin powder and black pepper powder while still warm.
- Let the ground beef cool for at least 30 minutes.
- Once cooled, fold in chopped cilantro and green chilis if desired.
Assembly
- Beat 2 eggs.
- Once the meat has cooled, start to assemble the parathas.
- Divide the dough, into tennis ball sized balls.
- Sprinkle some flour on your work surface, then take one piece of dough, and roll it out.Add about 2 tbsp of ground beef mixture, and 2 tbsp of beaten egg. Fold the parathas like an envelope: Fold the right side into the centre, then fold the left side in. Finally, fold the top side, and the bottom into the centre.Use the beaten egg to stick the dough together.
- Repeat the process with the rest of the dough.
- In a frying pan add enough oil, to shallow fry the keema parathas (about half full)
- Transfer the parathas, without crowding the pan, and fry each side until golden brown – about 3-4 minutes on each side.