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Recipe Information
Keema Paratha
Cultural Context
Keema Paratha hails from the Indian subcontinent, where flatbreads are a staple in many households. Traditionally made with spiced minced meat encased in whole wheat dough, this dish is a beloved comfort food often served during family meals or festive occasions. Its versatility allows for variations using different meats or vegetarian fillings, making it popular across various regions. Today, Keema Paratha is enjoyed not just in India but also in many South Asian communities around the world, celebrated for its rich flavors and satisfying texture.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil is healthier, while butter is a more affordable fat option.
minced meat
🥗Healthier: chicken breast
💰Cheaper: tofu
Chicken breast is leaner, while tofu is a budget-friendly protein alternative.
In a pan add oil, chopped garlic and ginger, and chopped onion. Fry until the onion becomes translucent.
Add chopped tomatoes and salt to taste, then add chopped capsicum and chopped spring onions (white part). Fry all very well.
Add turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, and chopped green chili. Cook the spices with vegetables on low medium flame, covering with a lid and cooking for 5 minutes.
Gradually add eggs and mix with the vegetables. Add a little garam masala powder and sprinkle some chopped green onion. Masala scrambled egg is ready.
In a mixing bowl, add flour, salt, and oil to make a soft dough. Roll out into a roti that is slightly larger than usual.
Cut the roti from the middle with a knife. Add tomato sauce, masala egg, ring onion, and shredded cheese.
Wrap the tortilla and fry it in oil or butter. The roti wrap is ready to serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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