indian

Lucknow Style Keema Paratha

This dish pairs whole wheat flour with ground lamb, onion, finely chopped and ginger-garlic paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

64 g Carbohydrates

33 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

71g whole wheat flour 258 kcal
64g water 0 kcal
85g ground lamb 217 kcal
50g onion, finely chopped 20 kcal
9g ginger-garlic paste 7 kcal
4g green chili, finely chopped 2 kcal
14g neutral oil 124 kcal
1g cumin seeds 4 kcal
3g ground coriander 9 kcal
1g garam masala 3 kcal
7g lemon juice 2 kcal
2g salt 0 kcal

Cooking instructions

whole wheat flourwaterneutral oilsalt
In a bowl, mix whole wheat flour, salt, and 1 tsp oil. Add water gradually and knead into a smooth dough; rest 15 minutes.
onionneutral oilcumin seeds
Heat 1 tsp oil in a skillet. Add cumin seeds, then onion and cook until lightly browned.
ground lambginger-garlic pastegreen chiliground coriandergaram masalalemon juicesalt
Add ginger-garlic paste and green chili; cook 30 seconds. Add ground lamb, coriander powder, garam masala, and salt; cook until browned and mostly dry. Stir in lemon juice; cool 5 minutes.
Divide dough into 2 balls. Roll one into a small disc, place half the keema in the center, seal, and gently roll into a stuffed flatbread. Repeat for second.
neutral oil
Cook each paratha on a hot skillet, brushing remaining oil over both sides, until browned with crisp spots. Serve hot.