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Kheema Paratha | Mince and Cheese Bread

Kheema Paratha or Anda Paratha is a street food mostly found in Hyderabad or Bangalore especially during the holy month of Ramadan. You can call it a complete meal which you need after the whole day of fasting.
Course Paratha & Roti
Cuisine Indian
Keyword Meat, Mince, Paratha
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 Parathas
Author Shanaz Rafiq

Ingredients

For the dough: (combine all ingredients to make a smooth soft dough)

  • 2 cups wheat flour
  • 1 tbsp oil
  • Salt to taste
  • Water as required to make the dough

For Mince Filling:

  • 500 gms meat mince or chicken mince
  • 2 tbsp yogurt
  • 2 tsp ginger and garlic paste
  • 1 medium onion finely chopped
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp roasted cumin powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala powder all spice powder
  • 1 tbsp lemon juice
  • ½ cup chopped fresh coriander leaves
  • 8 to 10 mint leaves chopped
  • Salt to taste.
  • Chopped spring onion can also be added instead of mint leaves

Other Ingredients:

  • 2 eggs whisked with pinch of salt, 1/4 tsp red chilli powder and few coriander leaves
  • 200 grams grated cheddar cheese

Instructions

For the mince stuffing

  • Combine together in a medium bowl – mince stuffing, yogurt, ginger & garlic paste, (red chili, coriander, cumin, turmeric) powders and salt. Mix well and cook the mixture in a saucepan till mince is fully cooked and the water is fully dried.
  • While it is cooking add chopped onion, coriander leaves, mint leaves, garam masala powder, and lemon juice. Cook for 2 minutes and then turn off the gas. You should have a dry mince filling. Set aside and let it cool.

To make paratha

  • Make a normal dough with wheat flour, oil, salt and water as you do for chapattis or roti.
  • Beat 2 eggs along with salt, coriander leaves, and chili powder. In a bowl, grate cheddar cheese.

To Assemble

  • Heat a non-stick pan and drizzle some cooking oil. Roll out the dough to a thin and large size roti. Let it be as thin as possible. Place the mince filling in the center along with grated cheese and pour a tbsp of egg mixture on it. Take each side of the roti and fold it into a square envelope. Slightly overlap each side. Gently place the paratha on pan and roast on both sides.