paratha with keema recipe

Paratha & Keema – Ultimate Bengali Breakfast Combo Prep Time: 15 mins Cook Time: 30 mins Serves: 3–4 Category: Bengali Breakfast | Street Food | Protein-Packed Why This Combo Works There’s nothing quite like flaky paratha paired with spicy, juicy keema (minced meat curry)—a street-style breakfast favorite across Bangladesh and Kolkata. Serve it with sliced onion, green chilies, and a squeeze of lemon for the full experience. Ingredients For Keema (Minced Meat Curry): 300g minced beef or chicken 1 medium onion – finely chopped 1 tsp garlic paste 1 tsp ginger paste 1 green chili – chopped 1 small tomato – chopped ½ tsp turmeric powder 1 tsp red chili powder 1 tsp cumin powder 1 tsp coriander powder Salt to taste 2 tbsp oil ½ cup water Chopped coriander leaves Optional Add-ins: 1 small potato – diced (optional) ½ cup peas (for variety) For Paratha: 2 cups all-purpose flour (or mix of flour + atta) 1 tbsp oil or ghee ½ tsp salt Water to knead Ghee or oil for frying Instructions Step 1: Make the Keema Heat oil in a pan. Add chopped onions and sauté until golden. Add ginger, garlic, green chili. Cook 2–3 mins. Add minced meat, turmeric, chili, cumin, coriander, salt. Cook until browned. Add chopped tomato and a splash of water. Cover and simmer for 15–20 mins. Stir occasionally until oil separates and keema is cooked. Add fresh coriander and keep covered. Optional: Add boiled peas or potatoes for extra flavor and texture. Step 2: Prepare the Paratha Dough Mix flour, salt, oil, and water to form a smooth dough. Cover and let rest for 15–20 minutes. Divide into balls, roll each into a circle, apply a little ghee, and fold into layers. Roll into triangle or square shapes. Step 3: Cook the Paratha Heat a tawa or pan. Cook each paratha on both sides with a bit of ghee until golden and flaky. Serving Tips Plate up 2 hot parathas with a generous scoop of keema. Add a side of onion rings, green chilies, lemon wedge, or even a soft-boiled egg for a Dhaba-style.