Stuffed kheema matar paratha

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 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

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