Indian Burritos: Spiced Keema Wrapped in Roti
Indian Burritos are a delicious fusion of Mexican and Indian flavors, offering an intriguing twist on the burrito concept. Using traditional Indian roti or chapati as the base, the filling consists of Keema, a fragrant, spiced minced beef mixture with garlic, onions, cumin, turmeric, and a hint of chili for heat. The juicy mince is wrapped in the soft flatbread, with a burst of lemon juice and optional garnishes like parsley, onions, or tomatoes to enhance the taste. Whether you’re a fan of Mexican food or Indian cuisine, this dish marries the best of both worlds in a quick, flavorful meal sure to surprise and delight your palate.
Equipment
Medium-sized heavy-bottomed pot with lid
Wooden spatula or spoon
Non-stick frying pan (for heating roti)
Sharp chef's knife
Cutting Board
Citrus squeezer or reamer (optional — for easy lemon juice)
Ingredients
1 pound ground beef (minced beef) - 450g
3 cloves garlic - crushed, or 1½ teaspoons / 7g garlic paste
2 medium white onion - chopped, approximately 300g / 10.5oz total
1 teaspoon chili powder (chilli powder in British English) - or use 2 chopped green chillies
1 teaspoon cumin - ground
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon salt - to taste
2 tablespoons cilantro (coriander) - fresh ; chopped — or use flat-leaf parsley if preferred
2 tablespoons sunflower oil - you can use vegetable oil if you prefer- 3 large rotini - or chapati, a ready-made Indian flatbread (you can buy frozen ones from Indian grocery stores)
2 medium tomatoes - chopped, approximately 250g / 9oz total
1 small lemon juice - cut into wedges, for squeezing over the filling
Instructions
- Use a medium-sized cooking pot, bring it to medium heat, and pour about two tablespoons of sunflower oil.2 tablespoons sunflower oil
- After about 10 seconds, add chopped onions and crushed garlic or garlic paste and stir it for 2 to 3 minutes on medium heat.3 cloves garlic, 2 medium white onion
- Add the chilli powder or chopped green chillies, ground cumin, salt, garam masala, and turmeric powder. Stir again for 2 to 3 minutes.1 teaspoon chili powder (chilli powder in British English), 1 teaspoon cumin, 1 teaspoon garam masala, 1 teaspoon turmeric powder, 1 teaspoon salt
- Add the chopped tomatoes and stir for another 2 minutes.2 medium tomatoes
- Add the ground beef to the pot and break it up with your spatula, mixing thoroughly so the spices coat all of the meat evenly. Cover the pot with a lid, reduce heat to medium-low, and cook for 20 minutes, stirring every 4-5 minutes to prevent sticking. Add 2-3 tablespoons of water if the mixture looks dry.1 pound ground beef (minced beef)
- After 20 minutes, check that the beef is fully cooked (no pink remaining, internal temperature 160°F / 71°C) and the mixture looks glossy and dry rather than soupy. Turn off the heat, remove the lid, and let the steam release for 2 minutes.
- Take three rotis or chapatis (Indian flatbread) and heat them in a dry non-stick frying pan for about 30 seconds per side until soft and pliable. Lay them out onto a plate. Cut the lemon into wedges and place on the side.3 large rotini, 1 small lemon juice
- Spoon the cooked keema down the centre of each warm roti. Squeeze fresh lemon juice over the filling, scatter over chopped coriander (or parsley), and add any optional garnishes — sliced onions, chopped tomatoes, or lettuce. Fold the bottom of the roti up, then fold in the sides and roll tightly to seal. Serve immediately.2 tablespoons cilantro (coriander), 1 small lemon juice
Notes
Storage: Refrigerate keema in an airtight container for up to 3 days. Freeze portioned keema in zip-lock bags for up to 2 months. Always wrap roti fresh — they don't freeze well once filled.
Make-Ahead: Cook the keema a day ahead — the spices deepen overnight and the flavour improves. Reheat in a pan over medium-low heat with a tablespoon of water, stirring until hot throughout (165°F / 74°C).
Substitutions: Swap beef mince for lamb mince for a more traditional keema, or use turkey mince for a leaner option. Use store-bought flour tortillas if roti is unavailable.
Pro Tip: Bloom the spices with the onion and garlic for a full 2-3 minutes before adding the meat — this step lets the fat carry the cumin and turmeric flavour into every bit of beef rather than the spices just sitting on top.
Garnish: A squeeze of fresh lemon juice just before wrapping brightens the rich, spiced filling. Don't skip it.
Nutrition
Serving: 1servingCalories: 490kcalCarbohydrates: 28gProtein: 35gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 98mgSodium: 1029mgPotassium: 895mgFiber: 4gSugar: 7gVitamin A: 1116IUVitamin C: 21mgCalcium: 97mgIron: 6mg
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