How to make Keema Parantha -

These paranthas are as tasty as they are wholesome – stuffed with spicy chicken mince.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince (चिकन कीमा), Dough

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Keema Parantha checkout Chicken Gold Coin, Chicken Cutlet, Chicken Momos, Chicken Burger . You can also find more Snacks and Starters recipes like Potato Cheese Pakode, Tandoori Subz Shaslik - Grill Pan, Saunfia Paneer Tikka, Non-Fried Dahi Wade.

Keema Parantha

Keema Parantha Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Keema Parantha Recipe

  • Chicken mince 1½ cups

  • Dough Whole wheat flour as required

  • Garlic paste 1 teaspoon

  • Green chillies finely chopped 1-2

  • Ginger finely chopped 1 inch

  • Onion chopped 1 medium

  • Red chilli powder ½ teaspoon

  • Turmeric powder ¼ teaspoon

  • Garam masala powder ½ teaspoon

  • Coriander powder ¼ teaspoon

  • Lemon ½

  • Fresh coriander leaves chopped 1 tablespoon

  • Salt to taste

  • Ghee for greasi for cooking

Method

Step 1

Take chicken mince in a bowl. Add garlic paste, green chillies, ginger, onion, chilli powder, turmeric powder, garam masala powder, coriander powder, lemon juice, coriander leaves and salt and mix well.

Step 2

Divide the dough into equal portions and shape them into balls. Flatten a little and roll out into thin discs.

Step 3

Brush some ghee on each disc, spread some chicken mixture, cover with another disc and press the edges to seal.Roll out a little to make a parantha.

Step 4

Heat a non-stick tawa. Place a parantha on it and cook, turning sides and basting with ghee, till evenly golden on both sides.

Step 5

Serve hot with yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.