Posted on October 31, 2016 by

October – Stuffed Parathas

October’s dish of the month features the recipe for kheema stuffed parathas, a popular Punjabi breakfast. Dip the bread into yoghurt or pickle or scoop up butter with it. Traditionally it’s always freshly churned home made butter but regular salted butter will do just fine. As made by Vivek on BBC’s Saturday Kitchen – catch up on the show here!

Discover our new breakfast menu at Cinnamon Soho where you will find these parathas, among many other flavours and more..

Makes 10


For the dough:

  • 400g chapatti flour
  • 1 tsp salt
  • 1 tsp carom seeds
  • 25ml vegetable oil
  • 1 tbsp ghee or clarified butter

For lamb mince filling:

Pomegranate Raita:

  • 1 pomegranate
  • 2 cups Greek yogurt
  • 1 inch piece of ginger, chopped
  • 1 green chilli, chopped
  • 1 tsp cumin, roasted and ground
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp chopped, fresh coriander leaves


Mix together the flour, carom seeds, salt, oil and 225ml water to make a smooth dough. Cover and rest for 15 minutes. Meanwhile, make filling.

Heat the oil in a pan to smoking point and add the whole spices, followed by the cumin seeds. When they start to crackle, add the onions and cook on medium-low heat for 2-3 minutes. Add the ginger and garlic paste, salt, the ground spices, chopped ginger, green chillies and stir for 2-3 minutes to cook out the spices.

Now add the minced lamb and cook until dry and liquid has evaporated.

Add the grated boiled potato and cook for a minute stirring to mix thoroughly. Adjust the seasoning and sprinkle with the chopped coriander, green chillies and the lemon juice. Remove from the heat and let the mince filling cool down completely. Pick and discard the whole spices, then divide the stuffing into 10 equal portions and roll into balls. Use to fill the paratha.

Take a ball of dough, make an indent and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of the ball of stuffing. The edges of the cavity of dough should be slightly thinner than the rest of it. Sit the ball of filling in the cavity and bring together the edges to cover the stuffing from all sides. Do not leave any cracks or the filling will come out while rolling the parathas.

Lightly dust with flour, gently flatten then roll out into a 20cm in diameter disc.

Place a rolled paratha in a heavy-bottomed frying pan, preferably iron, over a medium-low heat. Cook for about 2-3 minutes on one side, then flip over and repeat on the other side.  As it cooks, roll out the next paratha. When both sides become dry and start to colour, brush with a little ghee to get even colouring. Remove from the heat and keep on a foil-lined plate. Keep the pile of parathas warm by loosely wrapping in foil.

To make the raita, cut the pomegranate into two halves and remove the seeds by gently tapping with a rolling pin or back of a heavy knife. Reserve a few grains of pomegranate for garnishing.

Combine all the ingredients except the coriander leaves and mix well. Transfer the raita into bowls, sprinkle the coriander on top and refrigerate until use.

Serve the parathas with the pomegranate raita.  Alternatively, they can also be served with cold salted butter.