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.
For the final day of this week’s blogging marathon, I made vegetarian Kheema paratha. Traditionally these paratha are made with Kheema aka minced mutton. In my vegetarian version, soaked and drained soy granules are used instead of meat. I used frozen Morningstar crumbles.I am still in the process of finishing up ingredients in the pantry and these paratha took care some of the atta and the frozen veggie crumbles. With my husband traveling I am finding it very hard to completely finish things.
Luckily my kids dentist office had a food drive and I donated most of the non-perishable items. I am keeping my fingers crossed to finish up what’s left.Coming back today’s Kheema paratha, these are protein packed with the addition of soy granules. They are flavor packed by themselves and don’t need any side dish. Serve with some or a pickle (if you like your food to be extra spicy) and you are good to go. Do try these and I’m sure you will love them.
Wish me luck guys, the next couple months are going to be crazy with the moving and settling in the new house. I will be on a break and hopefully will get back to blogging in Fall. Hope you guys have a wonderful summer.
1½cupSoy granules (or TVP), soaked in hot water for 10 minutes and squeezed dry
3~4Scallions, finely chopped
1tspRed Chili powder (adjust as per taste preference)
To taste salt
For the Paratha:
2cupsAtta (Wholewheat flour)
1tbspOil + more for cooking
Make the stuffing:
Heat oil in a pan; add the green onions, ginger+garlic paste and cook till the onions are tender. Add the drained soy granules and cook for 4~6 minutes.
Stir in turmeric, red chili powder, ground cumin, ground coriander, garam masala and salt. Mix well and cook for another 2 minutes. Set aside to cool.
Prep the dough:
In a medium mixing bowl; combine flour, salt and 1tbsp oil. Mix well and add just enough water to make a soft, pliable dough. Knead for 2~3 minutes. Cover and set aside for at least 15 minutes.
Divide the dough into 8 equal parts. Roll each part into a ball, flatten it slightly - place generous amount of stuffing in the middle. Cover the stuffing with the dough and flatten slightly. On a floured surface, roll out the stuffed dough into a disc. Make it as thin or thick as you like.
Cook on preheated tawa/ skillet, until brown spots form on one side, about 2 minutes. Gently flip and cook on the second side for another 2 minutes. Brush with oil or ghee while hot. Repeat with the remaining dough and stuffing. Serve immediately.