Friday, 16 February 2018


Chicken Matar Keema Paratha Recipe / Stuffed Chicken with Green peas Paratha

Chicken matar keema paratha recipe

Today I am sharing one of my all-time favorite recipes chicken matar keema parathas. This is a delicious and healthy dish. A complete meal by itself. You can just have this anytime you want. Good recipe for lunch box too. I love this with plain curd. It goes well with green chutney or aachar( pickle) too. Ingredients for this recipe are mentioned below.

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For dough

2 1/2 cups Plain wheat flour
A pinch of salt
1 tablespoon refined oil
Water as required

For stuffing

250 grams chicken keema
50 grams green peas
2 tablespoons refined oil
1 bay leaf
1 finely chopped onion(big size)
1 tablespoon ginger-garlic paste
1/4 teaspoon chopped green chili
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 finely chopped tomato (medium size)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt to taste
1/4 teaspoon lime juice
2 tablespoons chopped cilantro

Oil for cooking the parathas


Making the dough

  • Combine wheat, oil, and salt in a bowl. Slowly add water and knead a soft dough. Cover it with a wet cloth and let it rest for 30 minutes.

Making the stuffing


  • Heat oil in a pan. Add bay leaf and chopped onion. Saute until onion becomes slightly golden brown.
  • Add turmeric and chili powder. Saute for some seconds. Add ginger-garlic paste. Saute on medium flame for 1-2 minutes or until the raw smell goes.
  • Add chopped tomatoes, chopped green chilies, and salt. Saute for 1 minute or until tomatoes become soft.
  • Add cumin powder, coriander powder, and garam masala powder. Mix well.
  • Add chicken keema and green peas. Saute for 1 minute. Cover and cook until it is cooked and became dry.
  • Add chopped cilantro and lime juice. Mix well.
  • Remove from flame and let it cool down completely.

Making of chicken matar keema paratha


  • Divide the dough into equal ball size portions.  Take a ball. Flat it with a rolling pin like a small chapati by dusting some wheat flour over it.
  • Take equal amount of chicken matar keema stuffing and spread it over the flat chapati. Fold the edges to the center and seal it by pressing with your hand.
  • Now roll it carefully and make a thick chapati like shape.
  • Heat a nonstick tawa or a skillet. Add that rolled paratha. Cook one side. Flip it over and add 1/2 tablespoon oil. Cook and flip it again. Add 1/2 tablespoon oil again. Cook until both sides becomes slightly golden brown.
  • Repeat the process until all parathas done.
  • Serve hot with some plain curd or green chutney or aachar(pickle).

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Till then take care and happy cooking!

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