Chicken Kheema Paratha

by - August 08, 2012

Chicken Kheema Paratha

Total time: 35 mintues
Preparation time: 15 minutes
Cooking time: 20 mintues
Serves:  Makes 6 parathas

For Dough:
1 cup whole wheat flour 
1/2 cup of water  or as required
A pinch of salt
Extra flour for dusting and oil for cooking parathas
For Filling:
1/2 lb minced meat, I used chicken meat.
1 green chilli, minced
1/2 cup of  chopped onion
1/4 cup of chopped tomato
3/4 tsp of ginger garlic paste
1 tsp of curry powder or to taste
1/2 tsp garam masala powder
1/4 turmeric powder 
Cilantro - As required (minced)
Salt to taste
1 tbsp oil
1/2 tsp of fennel seeds for seasoning

Preparation: For Dough
  • Combine dough ingredients together and knead it with your hands to make a soft dough as we do for chapati dough 
  • Apply oil on the dough and cover it with wet cloth. Rest it for minimum 15mins.
  • After 15 minutes, Knead the dough again for a 2 minutes and divide it in to 6 equal portion balls and cover with wet cloth.
For Filling:
  • Wash minced meat and drain the water.
  • Chop onion, tomato, green chili. keep it aside.
 Cooking: For Filling
  • While resting the dough, heat the oil in a pan, add fennel seeds to splutter.
  • Add onion, green chili and fry till it become transparent.
  • Add ginger garlic paste and saute for a minute.
  • Then add minced meat and saute for 2 minutes.
  • Add chopped tomato and all masala spices, saute it for a minute along with salt.
  • Minced meat ooze out water, if not drizzle little water over the mixture. 
  • Cover and cook it in low heat. Stir in between.
  • Adjust salt and spices. Finely add minced cilantro to this mixture and cook till masala become dry.
  • Turn off the heat and allow it to cool.
  • Once meat mixture cooled down, divide it in to 6 equal portion and make sure masala portion is bigger than dough portion balls.

Chicken Kheema Paratha

For Parathas:
  • Dust little flour on the rolling surface, Take dough ball, roll it into 5' circle and place the meat masala ball in center and lift the edges of the dough together to seal the masala ball. Press it in center and flat the stuffed ball. 
  • Do the same with rest of the balls and keep it aside for 10mins.
  • Again Roll the stuffed balls into 8' circle and make sure sealed surface is on top while rolling and roll it gently to avoid filling oozes out from the dough.
  • Heat the skillet hot and place the paratha over the skillet.
  • When paratha puff up slightly, flip to other side and drizzle oil or ghee over and edges of the paratha.
  • Gently press with spatula to balloon up the paratha and to cook both side in golden brown color.
  • Serve hot with yogurt or any pickle.
Chicken Kheema Paratha

  I used chicken and it took 10 minutes for filling masala to get ready. If you are using Lamb meat then cooking time will vary and meanwhile you have to pressure cook it for 3 ~ 4 whistle or 20 minutes in low heat. Then follow the same procedure.

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  1. Slurp, irresistible and absolutely inviting parathas, salivating here.

  2. mouthwatering it.

  3. Very nice and tempting ...that setup is mouth watering

  4. delicious and yummy !!! Join in Fast Food Event - Noodles .

  5. Irresistible parathas and beautiful clicks.

  6. Wow I like this...looks so delicious...


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