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Stuffed kheema matar paratha Recipe

Stuffed kheema matar paratha is a popular Indian Bread
Author :
On :
Monday, 9 March, 2015
Course :
Bread Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 1 cup - Maida
  • 1 tsp - baking powder
  • 1\4 tsp - salt
  • A little warm water to knead
  • Melted Ghee for cooking parathas
  • For Filling:
  • 250 g - minced Meat (kheema)
  • 2 - Onions (chopped)
  • 2 - Cloves Garlic (crushed)
  • 1 tsp - Ginger (paste)
  • 2 - Tomatoes (pureed)
  • 1/2 tsp - Green chillies (chopped finely)
  • 1/4 tsp - Haldi powder
  • 1/4 tsp - chilli powder1/2 tsp - Garam Masala
  • Salt to taste
  • 1 cup - peas
  • 2 tbsp - Ghee
  • How to Make Stuffed kheema matar paratha:

    1. Sift together flour, baking powder and salt.
    2. Gradually add warm water and knead until the dough is smooth.
    3. Divide into 4 pieces and shape each into a small ball.
    4. Allow to rest for 15 minutes.
    5. Now flatten each ball and roll into a thin round. Apply melted ghee on it and fold twice.
    6. Roll out into triangles.
    7. Heat a tawa and cook parathas, using ghee on both sides.
    8. Place filling in the parathas, roll up, put in a serving dish and serve hot with tomato-coriander chutney.
    9. To make the filling:
    10. Heat the ghee and fry onions, ginger and garlic till brown.
    11. Add kheema and fry over high temperature for 5 minutes.
    12. Add chillies, tomato puree, haldi, chilli powder, garam masala and stir well.
    13. Cover and cook till the kheema is nearly cooked.
    14. Add a little water if required to soften the kheema. Add the peas and 1/2 cup water and salt to taste.
    15. Simmer on low flame till peas are tender and the ghee separates.
    16. Use to fill parathas.


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