Stuffed Meat Paratha

Ingredients for Stuffed Meat Paratha:

1. Wheat flour – ¼ kg

    Maida – ½ cup

    Vanaspati – ½ small spoon

    Egg – ½

    Curd – 1 small spoon

    Milk – ½ cup

    Sugar – A pinch

    Water – ¼ cup

    Salt – For taste

For Keema (Stuffing):

2. Oil – As required

3. Onion chopped fine – 3

    Green chillies chopped fine – 3

    Ginger chopped fine – ½ small spoon

    Garlic chopped fine – 1 small spoon

    Crushed chillies – 1 small spoon

    Meat masala – 1 small spoon

    Curry leaves chopped fine – 2 stems

    Tomato chopped fine – 1

4. Minced meat of your choice – 1 cup

5. Potato boiled & smashed – 1

    Cilantro chopped fine – ¼ cup

    Sugar – A pinch

6. Egg, beaten – 1

How to prepare Stuffed Meat Paratha?

1. Knead ingredients no: 1 to prepare the dough.

2. Close it using a lid & allow to rest.

3. Heat oil and sauté ingredients no: 3 in order.

4. When it’s done, add minced meat and keep cooking till water content is fully absorbed. Meat should be well sauted too.

5. Add ingredients no: 5 to it and take off from flame. This is the filling.

6. Divide dough into 7 equal parts.

7. Spread each dough into round shapes, and spread a little oil on one side.

8. Spread half portion of the roti with a little filling and fold the other part on it.

9. Stick the edges and spread oil on surface.

10. Fold once again and spread it once again to get chapati shape.

11. Continue the process for remaining portions of dough too.

12. Heat a tawa and cook your parathas. Flip both sides.

Courtesy: Vanitha Magazine June 1-14, 2010

Read a few more roti & paratha dishes. Click on the images in the gallery to read.


(Visited 8 times, 1 visits today)


A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *