Veg Keema Paratha Recipe | Video

Veg Kheema paratha is an Indian flatbread that is spicy and absolutely delicious. This vegetarian version of a popular meat stuffed paratha uses veg keema like soy granules or TVP instead.

This paratha recipe is protein rich and flavorful with the addition of spices. Serve with some plain yogurt or raita for a delicious meal any time of the day.

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About the Recipe

Flatbread is a big part of Indian cuisine. Many households serve them for at least one meal of the day. While roti is the simplest version, there are many varieties of flatbread. Some are stuffed like this navratan paratha or flavored like this dhapate.

Today I have a spicy and tasty stuffed keema paratha. This is a traditional recipe that is usually made with kheema aka minced mutton.

But being a vegetarian, I sub the meat with vegetarian/ vegan meat substitute. There are a wide variety of them available these days. But most common Indian meat alternative is soya granules or TVP (textured vegetable protein). You can also use frozen meatless meats.

The veg keema masala is tasty by itself. Warm spices like cumin, coriander and garam masala make it spicy and amazing. It is great to eat just as is or on a pav/ bun like in kheema pav.

These keema roti are not only packed with protein, they are packed with flavor. You can serve them just as is without any side dish. Or serve with plain yogurt or bhurani raita or a pickle. Give this vegan keema paratha recipe a try and I’m sure you will love them.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make the stuffing for veg kheema paratha:

• Vegetarian keema - there are many vegetarian/ vegan meat substitutes available these days.
  • I use meatless protein crumbles from Deeply Rooted. They contain non-GMO pea protein crumbles. They are soy free, nut free and gluten free. These need to be rehydrated before using.

Here are a few more veg meatless products that you can use:

• TVP (Textured Vegetable Protein) or soy granules - these are available in well stocked grocery stores or health food stores. Needs to be rehydrated before using.
• Frozen meatless substitutes - use any of your favorite.
• Onions and scallions
• Tomato
• Ginger+garlic paste
• Spices - red chili powder, ground cumin & coriander, garam masala, turmeric and salt

Here are the ingredients you need to make the dough:

• Atta aka Indian whole wheat flour. Indian wheat is softer and less hearty than US wheat. So, atta makes softer roti. Look for it in Indian or Asian groceries or online. If you cannot find Atta, then mix equal quantities of all purpose flour and whole wheat flour instead.
• Ajwain or cumin seeds
• Salt
• Oil and Water

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make veg keema paratha:

Make the veg kheema stuffing

If using dehydrated veg keema*, combine it with the hot water in a small bowl. Set it aside for 5~10 minutes. Squeeze any excess water and set aside.

Heat oil in a medium size pan on medium heat. Add the onions, scallions, ginger+garlic paste and cook till the onions are tender. Add the drained soy granules and cook until soft.

Stir in chopped tomato, turmeric, red chili powder, ground cumin, ground coriander, garam masala and salt. Mix well and cook until tomato is tender and the mixture is dry. Turn off the heat and let the filling cool for at least 20 minutes.

Make the dough

In a medium size mixing bowl; combine flour, ajwain, salt and 1 tablespoon oil. Mix well and add enough water to make a soft, pliable dough. Knead for 3~4 minutes. Cover and set aside for at least 15 minutes.

Make Kheema Paratha

Divide the dough into 8 equal parts. Roll each part into a ball, flatten it slightly in you palm. Place about 1~2 tablespoons of keema filling in the middle. Cover the stuffing with the dough and flatten slightly.

On a floured surface, roll out the stuffed dough into a round paratha that is ¼" thick. Sprinkle the surface with flour as needed to avoid sticking. Do not try to roll it too thin.

Place the rolled paratha on a plate and cover with a kitchen towel. Repeat the stuffing and rolling with the remaining dough balls.

Preheat a nonstick griddle or pan on medium-high heat. Gently place the paratha on the griddle and cook till small brown spots form on one side, about 2 minutes. Gently flip and cook on the second side for another 2 minutes. Brush with oil and cook till both sides are golden and cooked.

Place the cooked paratha on a plate and keep it warm by covering with a kitchen towel or another plate. Repeat with the remaining dough and stuffing. Serve with raita or pickle.

Expert Tips

• Indian roti are generally made with atta which makes a soft flatbread. But if you cannot source atta, then you can make these pumpkin chapati by mixing equal amounts of all purpose and whole wheat flour.
• To make these veg kheema paratha, you can choose from a wide variety of vegetarian/ vegan meat substitutes. If using dehydrated protein crumbles like from Deeply Rooted, then follow the package directions on how to rehydrate them. Usually soaking in hot water for a few minutes is all you need to do.
• If using frozen meatless meat substitute, follow the package directions and cook until thoroughly heated through.
• Make sure that the keema stuffing is not wet. It will be moist with the addition of tomato, but make sure to cook off any excess liquid.
• Generously flour the surface while rolling out the paratha.
• Do not roll the paratha too thin.
• Taste the filling to ensure that it is well seasoned. This will affect the final paratha taste.
• Soy kheema stuffing can be made up to 2 days in advance.
• Wrap leftover kheema paratha well in aluminum foil and store in the fridge for 1 day. Freeze for longer storage. Reheat in the microwave until heated through.
• Any leftover keema masala is great to serve on pav or buns to make kheema pav.

Frequently Asked Questions

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Recipe Card

Veg Kheema Paratha

Vegetarian Kheema paratha is a protein packed Indian flatbread stuffed with spicy soy granules/ TVP. Serve with some yogurt for a delicious meal any time of the day.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Course: bread, breads, Main Course, Main Dish

Cuisine: Indian, north indian

Servings: 8 Paratha

Ingredients

1x2x3x

For the Stuffing:

• 1 cup Veg Keema/ Soy granules/ TVP/ Frozen meatless meat
• 1 cup Hot Water
• 2 teaspoons Oil
• 1 Small Onion, finely chopped
• 4 Scallions, finely chopped
• ½ teaspoon Ginger+garlic paste
• 1 Small Tomato, chopped
• ¼ teaspoon Turmeric
• 1 teaspoon Red Chili powder (adjust as per taste preference)
• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• ½ teaspoon Garam masala
• To taste Salt

For the Paratha:

• 2 cups Atta/ Whole-wheat flour
• 1 teaspoon Ajwain or Cumin seeds
• To taste Salt
• 1 tablespoon Oil, plus more for cooking
• ¾~1 cup Water, more if needed

Instructions

Make the Veg Keema stuffing:

• If using dehydrated veg keema*, combine it with the hot water in a small bowl. Set it aside for 5~10 minutes. Squeeze any excess water and set aside.
• Heat oil in a medium size pan on medium heat. Add the onions, scallions, ginger+garlic paste and cook till the onions are tender, about 3~5 minutes. Add the drained soy granules and cook for 4~5 minutes.

  Stir in chopped tomato, turmeric, red chili powder, ground cumin, ground coriander, garam masala and salt. Mix well and cook until tomato is tender and the mixture is dry, about 4~5 minutes. Taste and adjust the seasoning. Turn off the heat and let the filling cool for at least 20 minutes.

Make the dough:

• In a medium size mixing bowl; combine flour, ajwain, salt and 1 tablespoon oil. Mix well and add enough water to make a soft, pliable dough. Knead for 3~4 minutes. Cover and set aside for at least 15 minutes.

Make Paratha:

• Divide the dough into 8 equal parts. Roll each part into a ball, flatten it slightly in you palm. Place about 1~2 tablespoons of keema filling in the middle. Cover the stuffing with the dough and flatten slightly.

  On a floured surface, roll out the stuffed dough into a round paratha that is ¼" thick. Sprinkle the surface with flour as needed to avoid sticking. Do not try to roll it too thin.

  Place the rolled paratha on a plate and cover with a kitchen towel. Repeat the stuffing and rolling with the remaining dough balls.
• Preheat a nonstick griddle or pan on medium-high heat. Gently place the paratha on the griddle and cook till small brown spots form on one side, about 2 minutes. Gently flip and cook on the second side for another 2 minutes. Brush with oil and cook till both sides are golden and cooked.

  Place the cooked paratha on a plate and keep it warm by covering with a kitchen towel or another plate. Repeat with the remaining dough and stuffing. Serve with raita or pickle.

Video

Notes

• Indian roti are generally made with atta which makes a soft flatbread. But if you cannot source atta, then you can make these pumpkin chapati by mixing equal amounts of all purpose and whole wheat flour.
• To make these veg kheema paratha, you can choose from a wide variety of vegetarian/ vegan meat substitutes. If using dehydrated protein crumbles, then follow the package directions on how to rehydrate them. Usually soaking in hot water for a few minutes is all you need to do.
• If using frozen meatless meat substitute, follow the package directions and cook until thoroughly heated through.
• Make sure that the keema stuffing is not wet. It will be moist with the addition of tomato, but make sure to cook off any excess liquid.
• Generously flour the surface while rolling out the paratha.
• Do not roll the paratha too thin.
• Taste the filling to ensure that it is well seasoned. This will affect the final paratha taste.
• Soy kheema stuffing can be made up to 2 days in advance.
• Wrap leftover kheema paratha well in aluminum foil and store in the fridge for 1 day. Freeze for longer storage. Reheat in the microwave until heated through.
• Any leftover keema masala is great to serve on pav or buns to make kheema pav.

Nutrition

Serving: 1Paratha | Calories: 203kcal | Carbohydrates: 26g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 9mg | Potassium: 104mg | Fiber: 6g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg

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