Whole wheat flatbread stuffed with spiced minced beef and a tangy yogurt-lime dressing, pan-fried until golden and flaky.
Keema paratha is a stuffed flatbread found across Pakistani breakfast tables and street stalls, where a well-spiced minced meat filling is sealed inside dough and pan-fried in ghee until the layers turn crisp and golden. This version adds a tangy citrus-yogurt element, folding a spoon of whisked yogurt and lime juice into the cooled keema filling, which keeps it moist and gives the finished paratha a brighter, less heavy flavor than an all-meat filling. The dough itself is a simple whole wheat dough rested until relaxed, then rolled thin, filled, and sealed carefully so the meat doesn't burst through while frying — a common beginner mistake is overfilling, which tears the dough on the griddle. Cooking happens on a hot tawa or heavy skillet with ghee brushed on both sides until deep golden spots appear and the layers visibly flake when pressed. Served hot with a dollop of extra yogurt or a wedge of lime, this is a filling one-hand breakfast or lunch, closer to a savory hand pie than a plain roti.
Serves 4
Mix flour, salt and warm water into a soft dough. Knead 5 minutes until smooth, cover, and rest 20 minutes.
In a skillet over medium heat, cook ground beef with onion, ginger-garlic paste, garam masala, chile powder and salt for filling, breaking up the meat, until fully cooked and dry, about 10 minutes. Let cool.
Once the filling has cooled, stir in yogurt, lime juice and cilantro until evenly combined.
Divide dough into 4 balls. Flatten each, place 2 to 3 tablespoons of filling in the center, and gather the edges up to seal, pinching firmly to close.
Dust with flour and gently roll the stuffed ball into a flatbread about 6 inches wide, taking care not to tear the dough.
Cook on a hot tawa or skillet with ghee, 3 to 4 minutes per side, pressing gently, until both sides are deep golden with crisp spots.
Cool the meat filling fully before adding yogurt and before stuffing — hot filling melts the dough and makes it impossible to seal.
Don't overfill; 2 to 3 tablespoons per paratha is enough to avoid tearing the dough when rolling.
Fry over medium heat, not high — high heat browns the outside before the inside layers finish cooking through.
Use ground chicken or lamb instead of beef for a different flavor profile.
Add grated cheese to the filling for a cheesy keema paratha popular with kids.
Skip the yogurt-lime addition for the more classic, straightforward keema paratha filling.
Best eaten fresh and hot. Refrigerate cooked parathas up to 2 days and reheat in a dry skillet over medium heat to re-crisp; the microwave will make them soggy.
Stuffed parathas are a broad Punjabi tradition, with keema (minced meat) versions especially popular as a hearty breakfast in Lahore and Karachi households and at roadside dhabas serving working commuters.
Yes, the dough can rest covered in the fridge for up to a day; bring it to room temperature before rolling.
The dough was likely overfilled or not sealed tightly enough; use less filling and pinch the seams firmly closed before rolling.
Yes, freeze the rolled, uncooked parathas between layers of parchment, then fry straight from frozen, adding a couple extra minutes per side.
Per serving (220g / 7.8 oz) · 4 servings total
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