Desi Egg and Keema Protein Paratha
PakistaniGym & High-ProteinDesi eggsMedium
A hearty whole wheat paratha stuffed with spiced keema and scrambled Desi eggs — a filling, protein-rich desi breakfast or lunch.
Prep time20 min
Cook time15 min
Total time35 min
Servings2
Ingredients
- 2 cups whole wheat flour (atta)
- Water as needed
- 150 g beef or chicken keema
- 3 Desi eggs
- 1 onion, finely chopped
- 1 tomato, chopped
- 2 green chillies, chopped
- 1 tsp garam masala
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 2 tbsp oil or ghee
- Fresh coriander for garnish
Method
- Knead the atta with water into a soft dough and rest for 15 minutes.
- Cook the keema with onion, tomato, chillies and spices until dry and fully cooked, about 12 minutes. Cool slightly.
- Scramble the eggs in a little oil until just set, then mix into the keema.
- Divide the dough into 4 balls, roll each out, place filling in the centre, seal and roll again gently.
- Cook each paratha on a hot tawa with a little oil until golden on both sides. Serve hot with dahi.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)30 g
Fat (estimate)18 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the keema until no pink remains and the eggs are fully set. Allergens: contains egg, wheat (gluten) and milk (dahi). Substitute: use chicken keema instead of beef, or skip the ghee and use a non-stick tawa with very little oil. Nutrition figures are estimates only, based on standard per-egg values.