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Kheema Paratha – Flat Bread Stuffed With Spiced Gound Lamb

Kheema Paratha   is a  delicious  and  satisfying one   dish meal.   Ground  lamb is   cooked   with  spices  and  stuffed in a   wholewheat   flat bread.   It  is  pan  roasted  and  served  with a cooling  yogurt based  dip .  Easy  delicious  and  filling .  Perfect  to take  along  in a  the lunch box or on a  picnic .

Kheema Paratha

Stuffed flat breads  or  parathas as  they are  commonly known, are popular in India. Many versions like   Aloo (potato)Paratha, Gobi (Cauliflower)  Paratha and  Mooli (Radish) are regulars in the  breakfast table.  The  vegetables  are  steamed , boiled  or  just minced  fine ,  mixed  with a  few dash of  spices  and    stuffed in   the  dough and   rolled  out, pan roasted  and  served  hot.   Parathas  with  spicy  meat  stuffing  are  more of  a  Mughlai influence.   These are  usually richer  than  their  vegetarian  counterparts  and  absolutely  delicious  be  it  for breakfast , or mid-morning  snack  or in a  lunch box.

Kheema Paratha

Kheema Paratha

By Syama
5 from 1 vote
Course Breakfast, Dinner
Cuisine Indian


For The Dough

  • Atta WW Flour, finely ground - 2 C
  • Water - 1 to 11/4 C
  • Salt - A pinch
  • Gheel/ oil - 1 Tbsp

For The Filling

  • Ground lamb - 1/2 lb 250gm
  • Crushed Cumin Seeds - 1/2 Tsp
  • Onion - 1 finely chopped
  • Garlic - 3 Medium Cloves finely grated
  • Ginger - 1" piece
  • Green Chili - 1-2
  • Lemon - 1/2
  • Salt - 1 tsp
  • Garam Masala - 1 tsp
  • Oil/Ghee to shallow fry

Mint Raita

  • Yogurt - 1 C
  • Mint - 4 to 5 stalks
  • Shallots - 1
  • Salt - 1/4 Tsp or To taste
  • Green Chilli - 1 Optional
  • Lemon sugar - (Optional)


  • Take Atta in a large mixing bowl, add a pinch of salt and 1 tbsp of ghee/oil to it. Mix , add 1 C of water and knead to a medium firm dough adding more water if necessary. Once all the flour comes together knead till the dough feels softer. Form into a ball and cover and let it rest for 30 minutes.
  • Chop the onions fine, grate the ginger and garlic , remove the seeds from the chilies and chop fine. Heat a skillet or kadai and add 2 tbsp oil into it . Once the oil gets hot add the crushed cumin seed. Let it splutter and add the chopped onions. Keep the heat on medium add 1 tsp salt and cook till the onions are soft. Add the ginger and garlic , mix and add the garam masala powder . Break up the ground meat and add to the pan. Stir fry for a minutes and let it cook over medium heat stirring often to break up the meat. Once the meat is cooked, taste and adjust salt. Sprinkle more garam masala on top if necessary. Squeeze about 1 tsp of lemon juice on top, mix and turn off the heat. If the mix seem too oil tilt the pan to a side so that some of the excess fat drains to the bottom. Scoop out the excess fat. Let cool .
  • Divide the dough into 10 portions . Divide the meat mix into 5 portions .
  • Take one ball of the dough and roll it into a 4 to 6" disc . Set aside . Repeat with another dough ball. Take one portion of the meat mix ad spread on top of one of the discs leaving about 1/2 cm border. Place the other disc on top and press along the outer edges to close. Using a rolling pin roll the the disc a little large to 7 to 8" in diameter. While rolling apply pressure evenly to avoid tears or spills.
  • Heat a thick cast iron pan or skillet over medium heat. Spray or lightly brush the top of the paratha with oil. Place the paratha on the hot skillet with the oiled sized down. Cook for a minute. Brush the top with oil and flip. Cook on the other side, flipping if necessary till both sized have golden brown spots. .

Mint Raita

  • Mix the yogurt well with salt .
  • Remove the mint leaves from the stem and chop fine. There should be about 2 to 3 Tbsp chopped leaves.
  • Chop the shallots fine .
  • If using the green chilies , remove the seeds and chop fine.
  • Add the chilies, mint and shallots to the yogurt and mix well. Taste and add a drop of lemon or sugar to adjust the taste.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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The   dough  for  paratha is unleavened.  Flour , water , salt  and  a  drop of  oil  all kneaded  together  till it  becomes  soft and pliable.  Once  the  dough is  made  it is  kept covered  for  at  least 30 minutes.

Spiced Kheema Filling

It is  important  that  the  ingredients  are  as  smooth and  fine  as  possible , so they do not  break or  tear  the  parathas   while  being  rolled  out . Oncce  the  kheema  mix  is  made  let  it  cool   completely before  assembling  the  parathas.

These  parathas  are  usually  made 6 to 8 inches in  diameter.  The   dough is  divided  into  equal  size  portions  and  rolled  out  into  4 to 6″ circles.  A  portion of  the  mix  is   spread on top of a  dough  circle  leaving   about  1/2 cm of  border . Place another  circle of   dough on top  and pinch the  sides  together to  close  tightly.  A  rolling  pin is  used  to  roll the parathas  into a larger   discs spreading  the  filling  out  evenly between the layers.

Brush  the  top of  the  paratha  with a little  tsp oil  and place on top of  the  hot  skillet  with  the  oiled  sized  down. Cook for a minute. Brush the  top   with oil and flip. Cook till  both   sides  have  golden  brown spots.

Kheema Paratha


Kheema Parataha

Recipe Rating

Thursday 29th of November 2018

I did not try this dish before I found it on your blog and having tried it I can definitely say that this is an incredibly cool recipe that you enjoy.