Keema Paratha
Pakistani keema paratha (also known as mughlai keema paratha) is a crispy, golden flatbread stuffed with spiced ground beef and egg. These beef paratha pockets are savory, satisfying, and perfect for breakfast, brunch, or a hearty homemade meal.
Ingredients
Keema Filling
- 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 finely chopped (optional)
- 1 tbsp green chili finely chopped (optional)
For the Paratha Dough
- 2 cups all-purpose flour
- 1/2 tsp salt or to taste
- 2 tbsp oil
- 1/2 tsp cumin powder optional, for extra flavor in the dough
- 1/2 tsp ground black pepper optional
- 3/4 –1 cup lukewarm water
For Assembly
- 2 large eggs beaten
- Oil for shallow frying
Instructions
Make the Dough
- In a bowl, mix flour, salt, oil, cumin powder, and black pepper.
- Add lukewarm water gradually until a soft dough forms.
- Cover and rest 30 minutes.
Prepare the Keema Filling
- In a pot over medium-high heat, combine ground beef, ginger-garlic paste, and water.
- Cook until fully cooked and moisture evaporates.
- Stir in cumin powder and black pepper.
- Let cool completely (at least 30 minutes).
- Mix in cilantro and green chili, if using.
Assemble
- Divide dough into 6–8 portions.
- Roll one portion into a circle.
- Add 2 tbsp beef mixture and 1 tbsp beaten egg to the center.
- Fold into an envelope shape and seal edges with egg.
- Repeat with remaining dough.
Fry
- Heat 1/2 inch oil in a frying pan over medium heat.
- Fry 3–4 minutes per side until golden brown and cooked through.
- Drain and serve warm.