Spicy Qeema Paratha

Make Keema paratha with this perfect filling and a paratha recipe to go with it. The rolling technique will always work best for you. #HappyCookingToYou

Select Language


  • Qeema (Mince) 250 gms
  • Dahi (Yogurt) 4 tbs
  • Tandoori masala 1 tbs
  • Haldee powder (Turmeric powder) ¼ tsp
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Namak (Salt) ¼ tsp or to taste
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • Lemon juice 1 tsp
  • Oil 2-3 tbs
  • Hara dhania (Fresh coriander) ½ Cup
  • Hari mirch (Green chilies) chopped 3-4


  • Atta (Flour) 2 Cups
  • Namak (Salt) ¼ tsp or to taste
  • Cheeni (Sugar) ½ tbs
  • Anda (Egg) 1
  • Oil/Ghee 3-4 tbs
  • Pani (Water) as required
  • Ghee for frying


In mince,add yogurt,tandoori masala,turmeric powder,red chili powder,salt,ginger garlic paste and lemon juice,mix well and marinate for 30 minutes.

In frying pan,add oil and marinated mince,mix well and cook until mince changes color.

Cover and cook on low flame 6-8 minutes then cook on high flame until water evaporates & let it cool down.

In chopper,add cooked mince,fresh coriander,green chilies and chop until well combined.


In bowl,add flour,salt,sugar,egg,oil and mix.

Add water and knead well to form a dough,cover and let it rest for 20 minutes.

Take a small dough and make a ball,coat in dry flour and roll out with the help of rolling pin.

Add mince filling and fold all sides,press and prick with stick then press again.

Coat in dry flour and roll out with the help of rolling pin.

Heat griddle and fry paratha from both sides with ghee.

Recipe By: Seema Hanif

You May Also Like