Kheema Paratha (paleo, AIP)

Kheema Paratha || Minced Chicken Stuffed Flatbread (Paleo, AIP)

Paleo and AIP Chicken Paratha   To all my insta followers, sorry for the delay in posting this recipe!  I know I shared my Kheema Paratha recipe on instagram like 3 months ago and many folks asked me for the recipe. Somehow the holiday season happened after that and then between cooking and posting other recipes, this one was forgotten. But let me tell you that this recipe was probably worth all the wait! These parathas are so, so very delicious – the flavors of cilantro, ginger and garlic mixed with the ground chicken all stuffed into a paratha! Just thinking about these as I am writing this post makes me drool!

In India, especially in Northern India, paratha (a flatbread) is a part of every main meal.  And as for stuffed parathas, there are lots of different stuffed parathas made with different kinds of vegetable stuffing like potatoes, cauliflower, peas, radish, etc.etc.  However, it is not at all common to stuff meat in parathas. So where did I get this idea from?  Well… this is a Pakistani recipe that I learnt from an  youtuber who goes by the name of  ‘Cook with Fem’.  The traditional recipe uses whole wheat flour for making the parathas but I obviously made a Paleo version using cassava flour. Rolling these parathas is a bit tricky. However, don’t get disheartened. In fact, I so want you folks to try this recipe that I recorded a video for it too so you can feel encouraged to try this recipe 🙂

Kheema Paratha (Paleo, AIP)So the stuffing for this paratha is kheema or ground chicken.  Since we need to cook the chicken first plus the stuffing needs to be ‘dry’ and not very wet in order to be able to roll the parathas, I have a trick.  I first make the chicken kebabs the recipe for which I have posted before and then I use the kebabs to make the stuffed parathas.  Sounds complicated? Not really. It is really quite straight forward. You first make the kebabs and then run them through a food processor to get a mushy mass with the right texture to stuff into the parathas! Got it? Cool, right?

Do watch the video before trying the recipe so you will have an idea about the texture of the kheema paste and how much to stuff, how to roll etc. And oh yes, don’t forget to make extra stuffing than what you need for the parathas because these parathas taste even more fabulous when you have extra stuffing on the side to eat them with!

If you try the recipe, don’t forget to come back and leave me a comment below! I will so like that 🙂Chicken Stuffed Paratha (gluten free, grain free)

Kheema Paratha || Minced Chicken Stuffed Paratha (Paleo, AIP)
Recipe type: Main Course
Cuisine: Indian/Pakistani
Prep time: 
Cook time: 
Total time: 
Grain free flatbread stuffed with a flavorful minced chicken stuffing!
For the Kheema stuffing:
  • 6 Chicken Kebabs (see recipe for kebabs)
For the parathas:
  • 1 cup cassava flour
  • ½ tsp sea salt
  • 1 tbsp olive oil
  • 1 cup hot water
  • 1 -2 tbsp extra olive oil as needed
  • extra cassava flour for rolling / dusting
  • extra olive oil or ghee for frying the parathas (use olive oil for AIP)
For the stuffing:
  1. In a food processor, process/grind the kebabs (without any water or other liquid) to form a fine pasty mixture. Transfer to a bowl and keep aside.
For the parathas:
  1. In a large mixing bowl, add the cassava flour, salt and the oil. Add the hot water slowly and stir with a wooden spoon. Wait for 2-3 mins or until the dough is cool enough to handle with your hands. Knead the mixture with your hands to form a smooth dough adding extra olive oil if the dough is sticky. Divide the dough into 8 equal size balls.
Making the stuffed parathas:
  1. Place a frying pan or skillet on the stove and heat on medium heat.
  2. Take a ball of dough and flatten it and dust with flour. Now roll this dough to form a small circle (about 2 inches dia). Next take about 1 tbsp of the stuffing mixture and place in the center of the rolled dough. Then take all the edges and bring to the center and crimp them together to form a seal and a stuffed parcel. Now dust it with more flour and using your rolling pin very slowly roll (apply very less pressure otherwise stuffing will come out) dough to form a paratha (about 3 -4 inches dia).
  3. Cook this paratha on the pan for about 2 mins on one side. Then flip over and apply some oil on the surface while the other side cooks(about 2 more mins). Press on the paratha while it cooks using a spatula to make sure the dough cooks uniformly. Transfer to a dish. Repeat for the rest of the dough.
  4. Serve parathas with extra stuffing on the side.
You can make the kebabs many days in advance too. If you are making them more than a couple days in advance of when you will make the stuffed parathas, then freeze the kebabs until you use them.
Make sure you make enough stuffing mixture so that you have some left (extra) to have with the parathas.

If you liked this recipe, check out my cookbook ‘AIP Indian Fusion’ which has 114 AIP compliant recipes that are based on traditional Indian recipes!

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