Imagine a paratha that’s as much protein-packed meal as it is comfort food—meet your new go-to Chicken Keema Paratha.
Tender, spiced chicken mince tucked inside a flaky whole-wheat paratha gives you protein, fiber, and flavor all in one hand-held package. Perfect for lunchboxes, weekend brunches, or an anytime meal you can feel good about.
Why You’ll Love This Stuffed Paratha
- High-Protein Filling: Chicken mince keeps you full and supports muscle recovery.
- Whole-Wheat Goodness: Wheat flour plus ajwain adds fiber and aids digestion.
- Balanced Spice: Warm garam masala, cumin, and a hint of chaat masala create layers of flavor.
- Meal-Prep Friendly: Make the keema ahead, stuff and roll when you’re ready—no last-minute stress.
Ingredient Breakdown
- Wheat Flour & Ajwain: Forms a sturdy, aromatic dough that’s gentle on the gut.
- Chicken Mince: Lean protein that absorbs all the spices.
- Onion, Garlic, Ginger & Green Chili: The classic aromatic quartet builds rich depth.
- Tomato Puree: Adds tang and binds the keema.
- Chili, Turmeric, Cumin & Garam Masala: Layered spices for heat, color, and warmth.
- Chaat Masala (Optional): A final tangy-savory pop.
- Ghee: Brushed for golden, flaky crusts.
- Coriander Leaves: Fresh herbal lift at the end.
How It All Comes Together
First, knead a soft dough from wheat flour, ajwain, salt, and oil—let it rest under a damp cloth while you tackle the filling. In a hot pan, sauté onions, garlic, ginger, and green chilies until translucent. Stir in tomato puree and all your spices. Add the chicken mince, cover, and cook until it’s just dry and fragrant. Finish with chopped coriander and set aside to cool.
Next, portion the dough and flatten each ball. Spoon in two tablespoons of cooled keema, gather the edges, seal, and gently press into a disc. Roll out each stuffed ball into a thick paratha—just enough to lighten the crust without bursting the filling.
On a hot tawa, roast each paratha for about a minute per side, brushing with ghee before flipping. Look for golden-brown spots—then transfer to a plate and repeat.
💡 Pro Tip: Cool your keema filling completely before stuffing. Warm filling makes the dough sticky and hard to roll.
What Goes Along
- Mint-Coriander Chutney: Bright, herbal zing that cuts through richness.
- Cucumber Raita: Cooling yogurt base to balance the spice.
- Pickle: Mango or lime achar adds tangy heat.
How to Serve
Stack the hot parathas on a platter, garnish with fresh coriander, and serve alongside chutney or raita. Encourage tearing so each bite hits that juicy keema center.
Packing & Meal-Prep Tips
- Advance Keema Prep: Make the filling up to 24 hours ahead; refrigerate in an airtight container.
- Assemble on Demand: Stuff and roll parathas just before cooking for best texture.
- Lunchbox-Friendly: Wrap hot parathas in foil to retain warmth and flakiness until lunchtime.
Party & Bulk Preparation
For a crowd, assemble and partially roll stacked stuffed dough balls, then finish rolling on the day. Keep cooked parathas warm in a slow oven (100 °C/200 °F) and serve family-style with chutney stations.
Chicken Keema Paratha
Description
Juicy Chicken Keema Paratha features spiced chicken mince—cooked with onion, garlic, ginger, tomato, and layered Indian spices—stuffed into whole-wheat parathas and roasted in ghee. This protein-rich, hand-held meal pairs perfectly with chutney or raita and makes a satisfying lunchbox or quick dinner.
Ingredients
To Make Dough
To Make Chicken Keema
Instructions
Prep Work
-
Chop aromatics
Finely chop onion, green chillies, garlic and grate the ginger.
-
Puree tomatoes
Blend peeled tomatoes until smooth and set aside. -
Prepare herbs
Wash and finely chop coriander leaves for garnish.
Method
-
Mix and knead dough
In a bowl, mix flour, ajwain and salt, add oil, then gradually add water and knead until smooth.
-
Rest dough
Cover dough with a damp cloth and let it rest for 30 minutes.
-
Sauté aromatics
Heat oil in a pan, add chopped onion, green chillies, garlic and ginger; sauté until golden.
-
Add ginger-garlic paste
Stir in ginger garlic paste and cook for a few seconds. -
Cook tomato base
Add tomato puree and cook until moisture evaporates. -
Season the masala
Stir in salt, chilli, turmeric, cumin, garam masala and chaat masala. Mix well. -
Add chicken mince
Add chicken mince, mix into the masala, cover and cook on medium heat for 10 minutes on medium flame.
-
Finish the filling
Stir in chopped coriander, mix and remove from heat. -
Shape stuffed parathas
Divide dough into balls, roll each a little thick, place filling in center, fold edges to seal, then gently roll again.
-
Cook parathas
Heat a tawa, cook each paratha 1 min per side, apply ghee, then cook on medium-high until golden brown spots appear.
Equipment
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Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4g20%
- Cholesterol 85mg29%
- Sodium 620mg26%
- Total Carbohydrate 45g15%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 18g36%
- Vitamin C 12 mg
- Calcium 60 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.