Parathas are wheat flour flat bread, which has a filling in the middle. The filling can be just anything you like; potatoes, cooked lentils, minced meat or even cheese.
Qeema paratha is a perfect brunch recipe for those lazy weekends, when you wake up late and it is too late for breakfast and too early for lunch.
Also when you have left over qeema, and you don’t want to have it the usual way; so you just roll up some chapatis and have it as a paratha! Sounds delicious, no?
Here is my recipe for crispy Qeema Parathas. I hope you all will enjoy it as much as I do. 😀
Makes around 4 parathas
Total cooking time – 1.5 hours
Ingredients for the dough:
- Whole wheat flour – 3 cups
- Oil – 4 – 5 tbsp
- Salt as per taste
- Luke warm water – as needed
Ingredients for Qeema filling:
- Minced meat (qeema) either chicken or beef – 250 grams
- Onion – 1 small, chopper
- Tomato – 1 medium sized, chopped
- Ginger garlic paste – 1 tsp
- Oil – 2 tbsp
- Red chili powder – 1 tsp
- Cumin powder – 1/2 tsp
- Green chili – 2 chopped
- Oregano (optional) – half tsp
- Coriander leaves (optional) – 1 tbsp chopped
For frying parathas:
- Oil – as needed
For the dough:
In a big bowl add the flour, oil and salt. Mix it till the oil is well combined. Gradually, add in the water and knead till a smooth dough is formed. Cover and set aside for a while.
For Qeema (minced meat) filling:
In a wok, heat oil and fry the chopped onions till they are golden. Add the ginger garlic paste and fry for 15 seconds. Next, add the minced meat and fry it till it changes color. Add the red chili powder, cumin powder, tomatoes, and mix well. Add water if needed, cover and cook till the minced meat is cooked through. Once the minced meat is cooked, dry out any excess water in it. Remove from heat and mix in the green chili, oregano, and coriander leaves. Let it cool before filling in the parathas.
Assembling the parathas:
Divide the dough into 8 equal parts. Roll each part into a ball. For each paratha you will need two balls of the dough.
Roll out the ball into a circle, use dry flour to make it easy to roll the chapati.
I like thin and crispy parathas, so I roll out the chapati quite thin. You can roll it according to your preference.
Spread the minced meat filling on the chapati. Again, I prefer a thin layer of Qeema. You can layer the Qeema according to your preference.
Roll another chapati, and top it on the chapati topped with qeema. Seal the edges using water.
On a hot skillet, cook the parathas till they are half cooked on both sides. Remove from skillet. Do the same with the rest of the dough balls and qeema filling.
In a fry pan. Heat a tbsp of oil, fry the parathas in the pan till they are crisp and golden on both the sides.
The Qeema Parathas are ready. Serve then with your favorite chutney or pickle. 🙂
I like them with a hot cup of tea. 🙂
I hope you liked the recipe. Please share your comments with us. 🙂