Dubai Viral Paratha recipe

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 tablespoons Ghee (melted)
• 2 tablespoons Vegetable Oil (for dough)
• 1 teaspoon Granulated Sugar
• 2 pinches Salt
• 0.5 teaspoon Baking Powder
• 3/4 cup Warm Water (lukewarm, add as needed to form soft dough)
• 200 grams Ground Keema (Beef or Lamb) (pre‑seasoned, formed into a patty)
• 1 tablespoon Olive Oil (extra‑virgin, for sauce)
• 2 tablespoons Olives (chopped)
• 2 tablespoons Onion (finely chopped)
• 2 slices Processed Cheese (shredded or sliced)
• 1 tablespoon Mayonnaise
• 2 tablespoons Heavy Cream
• 3 pinches Garlic Powder
• 3 pinches Black Pepper
• 3 pinches Paprika
• 3 pinches Salt (for sauce)
• 1-2 tablespoons Additional Ghee (for frying) (for pan‑frying paratha)

Instructions

1. Make the Dough

   In a mixing bowl combine 2 cups sifted all‑purpose flour, 1 tsp sugar, 2 pinches salt and ½ tsp baking powder. Add 2 tbsp melted ghee, 2 tbsp vegetable oil and mix. Gradually pour in warm water while kneading until a soft, non‑sticky dough forms.

   Time: PT5M

2. Rest the Dough

   Cover the dough with a clean kitchen towel and drizzle a little melted ghee on top. Let it rest for 10‑15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Prepare the Creamy Sauce

   In a small bowl combine 1 tbsp mayonnaise, 2 tbsp heavy cream, 3 pinches each of garlic powder, black pepper, paprika and 3 pinches salt. Add 1 tbsp olive oil, 2 tbsp chopped olives and 2 tbsp finely chopped onion. Mix until smooth.

   Time: PT5M

4. Roll the Paratha Sheets

   Divide the rested dough into two equal balls. On a lightly floured surface, roll each ball as thin as possible (about 2‑3 mm). Let the rolled sheets rest for 5‑10 minutes, covered with a damp cloth.

   Time: PT5M

5. Heat the Pan

   Place the skillet over medium heat and add 1‑2 tbsp ghee. Allow the ghee to melt and heat until shimmering.

   Time: PT2M

   Temperature: Medium heat

6. Cook the Keema Patty

   Add the pre‑shaped keema patty to the hot skillet. Fry 3‑4 minutes each side until fully cooked and juicy. Remove and set aside on a plate.

   Time: PT6M

   Temperature: Medium heat

7. Assemble the Stuffed Paratha

   Lay one rolled sheet on a clean surface. Place the cooked keema patty in the centre, top with cheese slices, a few onion pieces and a generous drizzle of the creamy sauce. Cover with the second rolled sheet and gently press edges to seal.

   Time: PT5M

8. Pan‑Fry the Assembled Paratha

   Transfer the assembled paratha to the skillet. Sprinkle a light dusting of flour on top, then cook on low flame for 3‑4 minutes. Flip, dust the other side with flour and cook another 3‑4 minutes until both sides are golden brown and the interior is cooked through.

   Time: PT12M

   Temperature: Low flame

9. Rest and Serve

   Remove the paratha from the pan, let it rest for 2 minutes, then cut into wedges and serve hot with extra sauce on the side.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g