1teaspoonRed Chili powder (adjust as per taste preference)
To taste Salt
For the Paratha:
2cupsAtta/ Whole-wheat flour
1teaspoonAjwain or Cumin seeds
1tablespoonOil, plus more for cooking
¾~1cupWater, 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.
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.