Punjab cuisine
Keema Paratha Lahori
Keema Paratha Lahori is a traditional Punjab Pakistani dish. Lahori Keema Paratha is a masterclass in stuffed flatbread — whole wheat paratha packed with spiced minced meat, pan-fried in ghee until shattering-crispy on the outside, hearty and warming within.
If Lahore's breakfast culture were compressed into a single dish, it might be the keema paratha.
This technique, developed over generations in Lahori breakfast houses, requires significantly more practice than making plain paratha. Minced meat — spiced with zeera (cumin), coriander, green chillies, and fresh herbs — stuffed into flaky whole wheat paratha, cooked in enough ghee to make a nutritionist look away. It is magnificent and you should make it immediately. Fun fact: stuffed parathas are indigenous to undivided Punjab and have roots going back centuries — the technique of encasing fillings in flatbread was documented in Mughal-era cookbooks. Today, the Lahori keema paratha distinguishes itself by using very finely minced meat with fresh ginger and a specific ratio of spices that keeps the filling moist even after cooking. The test of a great keema paratha: it should be flaky, buttery, and the filling should stay juicy — never dry. Here's how to nail it.
Ingredients
Instructions
- MAKE DOUGH: Mix atta with 0.5 tsp salt and 1 tbsp oil. Add warm water gradually to form a soft, smooth dough. Knead 5-7 minutes. Cover and rest 20 minutes.
- COOK THE KEEMA FILLING: Heat 1 tsp oil in a pan. Add zeera, cook 30 seconds. Add minced piyaz and cook until translucent, 3-4 minutes. Add qeema and cook on high heat, breaking it up, until all moisture evaporates and meat is cooked through — about 10 minutes. Add grated adrak, hari mirch, laal mirch powder, dhania powder, remaining salt, and garam masala. Cook 2 more minutes. Remove from heat and add hara dhania. The filling must be DRY — wet filling tears the paratha. HINT: Spread the cooked keema on a plate to cool before stuffing.
- ROLL AND STUFF: Divide dough into 8 equal balls. Roll one ball into a 5-inch circle. Place 2 tbsp cooled keema filling in the centre. Bring edges up and pinch to seal, enclosing the filling completely.
- ROLL GENTLY: Flatten the stuffed ball gently with your hands, then very carefully roll into a 7-inch circle. Don't press too hard — you'll push the filling through the dough. HINT: Dust with flour generously while rolling.
- COOK THE PARATHA: Heat a tawa (flat griddle) on medium-high. Place paratha on dry tawa. Cook until bubbles appear (about 1 minute). Flip, add 1 tbsp ghee around edges. Flip again, press gently with a folded cloth, add more ghee. Cook until golden brown and crispy on both sides.
- SERVE IMMEDIATELY: Keema paratha is at peak crispiness in the first 5 minutes. Serve hot.
Chef's Secrets
- Dry filling is the most important factor — wet keema will always tear through the paratha
- Cool the filling before stuffing — hot filling makes dough sticky and difficult to work with
- Don't be stingy with ghee on the tawa — it's what creates the crispy, flaky layers
- Rolling stuffed paratha requires a light touch — use the weight of the rolling pin, not pressure
Common Questions
How long does Keema Paratha Lahori take to make?
Total time is 1h — 30m prep and 30m cooking.
How many servings does this recipe make?
This recipe makes 4 servings, and is rated medium difficulty.
Which region of Pakistan is Keema Paratha Lahori from?
Keema Paratha Lahori is from Punjab, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Keema Paratha Lahori?
Serve with dahi (plain yoghurt), green chutney, and achar (pickle). Lahori style adds a knob of white makhan on top.
Goes Well With
Aloo Paratha — Spiced Potato Stuffed Flatbread
Aloo Paratha is Pakistan's most beloved breakfast bread — whole wheat flatbread stuffed with a spiced potato filling, cooked on a tawa (griddle) with butter or ghee until crisp and golden on the outside, soft within. It is the meal that gets children out of bed without argument.
Aloo Paratha South Punjab
South Punjab Aloo Paratha is a rustic, generously spiced potato-stuffed flatbread with a more assertive spice profile than the Lahori version — reflecting the bold culinary personality of Multan and beyond.
Peshawari Stuffed Chapati
Peshawari Stuffed Chapati is a thick, hearty KP-style flatbread filled with spiced potato and onion — cooked on a tawa with minimal fat for a wholesome, filling breakfast that fuels mountain people.
What Cooks Are Saying
Authentic taste, clear steps. Exactly what I was looking for.
Made this last weekend and the whole family loved it. Will definitely make again.
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