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Top view of a stack of kheema paratha

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
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: bread, breads, Main Course, Main Dish
Cuisine: Indian, north indian
Servings: 8 Paratha


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


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.



  • 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.


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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