Sanjeev Kapoor

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Keema Parantha  Recipe

The surprise element in these keema paranthe is the carom leaves.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 21-25 minutes

Cooking time : 26-30 minutes

Servings : 4

Keema Parantha

Main Ingredients

Mutton mince (keema), Wheat flour





Level Of Cooking


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  • Mutton mince (keema)
    2 cups
  • Wheat flour
    2 cups
  • Onions
    2 medium
  • Green chillies
  • Ginger
    1 inch
  • Carom seeds (ajwain)
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    a pinch
  • Chaat masala
    1 teaspoon
  • Garam masala powder
    1 teaspoon
  • Salt
    to taste
  • Ghee
    for cooking
  • Fresh mint leaves
    for garnish


Step 1

Place keema in a bowl. Finely chop onions, green chillies, ginger, carom leaves and add to the keema. Add red chilli powder, turmeric powder, chaat masala, garam masala powder, salt and mix well and keep aside.

Step 2

Heat a non stick tawa and preheat the oven at 220°C.

Step 3

Divide the flour dough into equal portions and roll into balls. Dust each ball with a little dry flour and roll into a roti. Apply ½ tsp ghee on each roti and sprinkle some dry flour. Fold each roti like a fan and roll it into a roundel. Roll out each rou

Step 4

Spread keema mixture over half the parantha. Fold the other half over the keema mixture, to form a semicircle.

Step 5

Put 1 tbsp ghee on the tawa and place a parantha on it. Cook on low heat, turning sides, till evenly done on both sides.

Step 6

Arrange the paranthas on a baking tray. Apply a little ghee on each of them and bake in the preheated oven for 3-4 minutes. Reduce the temperature to 140°C and bake for 9-10 minutes.

Step 7

Transfer onto a serving plate, garnish with a few mint leaves and serve hot.

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