As you can see carbs are in but only to ward it the winter blues.

Kheema paratha is an authentic Indian bread stuffed with a curried mince. I added a layer of cheese over the mince because I’m extra like that and also because it takes this delicious meal to the next level.

This royal recipe was served as a side dish to the Mughal kings in the bygone eras. The original recipe has undergone many changes with time yet the flavour of this royal recipe remains as splendid as ever.

Try out this special stuffed kheema paratha recipe and give your taste buds a royal and delightful ride.

For Stuffing

Mutton keema (minced mutton) 500g

1/2 cup Yogurt

Onions- 2 (chopped)

Ginger-garlic paste 1tsp

Green chillies- 2 (chopped)

Salt- as per taste

Turmeric powder 1tsp

Red chilli powder ½ teaspoon

Cumin powder 1teaspoon

Coriander powder 2 teaspoo

Garam masala powder 1teaspoon

Water ½ cup

Oil 1 tablespoon

For Paratha

Wheat flour 2 cups

Salt as per taste

Warm water 1 cup

Oil 3 tablespoons


Wash the keema/mince properly with water. Marinate it with yogurt, turmeric powder, red chilli powder and salt. Keep aside for half an hour. After half an hour, heat oil in a pan and add onions. Fry for about 4-5 minutes on medium flame. Add ginger-garlic paste, green chillies, cumin powder, coriander powder, salt and cook for about 5 minutes. Now add the marinated keema and cook for another 10 minutes, stirring continuously. Add the garam masala powder, water, cover and cook for about 20 minutes on low flame. Keep stirring at regular intervals. Make sure there is no moisture in the stuffing after it gets cooked completely. Once the keema gets completely cooked, switch off the flame and let it cool down.

Prepare a semi-soft dough by mixing the wheat flour, salt and water together in a bowl. Divide the dough into 4-5 equal parts. Make round balls Roll out small sized chapatis from the balls Place one tablespoon of the stuffing in between. Gently seal all the ends of the chapati with your fingers. Dust the stuffed ball with loose flour and gently roll out a chapati. Make sure the stuffing doesn’t come out Fry the stuffed chapati with one teaspoon of oil. When both the sides turn golden brown, transfer the paratha on a serving platter Follow the same procedure to make more parathas. Enjoy stuffed keema parathas with the curry of your choice or have it simply with raita.

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