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Qeema paratha
قیمہ پراٹھا (qeema paratha): flaky wholewheat parathas stuffed with dry-cooked spiced mince
PakistaniLeftover keema from last night's dinner becomes the best breakfast in a Pakistani kitchen, cooked dry, packed into paratha dough and fried on a tawa until crisp and flaky, then served with a cup of strong doodh patti chai and a bowl of yogurt. It is weekend nashta from Islamabad to Hyderabad, and roadside dhabas on the GT Road make it to order for truck drivers before dawn. The filling is savoury, fragrant with cumin and green chilli, and lifted with onion and coriander. A wet filling is the big hazard; it tears the dough and steams instead of crisping, so cook the mince until completely dry and let it cool before stuffing. Chef's tip: mince the cooked keema briefly in a food processor so it is fine and spreads evenly, giving thinner, flakier parathas that do not split.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 14 oz beef or lamb mince
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp salt
- 2 green chilliesfinely chopped
- 2 tbsp fresh corianderchopped
For the dough
- 12 ½ oz chapati flour (atta)
- 1 /2 tsp salt
- 1 cup waterroughly
For cooking
- 5 tbsp ghee or oil
To serve
- 7 oz plain yogurt (optional)
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What you'll need
Spices & pantry
Fresh ingredients (5)
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Method
0/8 doneStep 1: Heat 2 tbsp vegetable oil in a pan over a medium heat, fry 1 onion for 5 minutes until soft, then add 14 oz beef or lamb mince and 1 tbsp ginger-garlic paste and cook over a high heat for 5 minutes, breaking it up, until no longer pink.
10 minStep 2: Add 1 tsp red chilli powder, 1 tsp ground cumin, 1 tsp garam masala and 1 tsp salt and cook for 8–10 minutes, stirring, until completely dry and the mince reaches at least 160°F.
10 minStep 3: Stir in 2 green chillies and 2 tbsp fresh coriander and spread on a plate to cool completely.
1 minStep 4: Mix 12 ½ oz chapati flour (atta) and 1 /2 tsp salt with enough 1 cup water to make a soft dough. Knead for 5 minutes, cover and rest for 15 minutes.
10 minStep 5: Divide the dough into 8 balls. Roll two into 16 cm rounds, spread a quarter of the filling on one, cover with the other and press the edges to seal. Roll gently into a 20 cm round. Repeat to make 4.
5 minStep 6: Heat a tawa or heavy frying pan over a medium heat.
2 minStep 7: Cook each paratha for 1 minute until dry, turn, brush with 5 tbsp ghee or oil and cook for 2 minutes; turn again, brush the other side and press with a spatula for 2–3 minutes until golden, crisp and spotted brown on both sides.
24 minStep 8: Cut into quarters and serve hot with 7 oz plain yogurt and chai.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 30 g
- Carbs
- 58 g
- Fat
- 29 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qeema paratha take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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