Vegetarian Keema Parathas stuffed with Soya Granules

Veg Kheema Paratha
Are you bored eating the same old potato, cauliflower and paneer parathas? Here a protein-packed paratha to break the monotony. These parathas are filled with the richness of soya chunks.
Chef Ranveer Brar's Veg Kheema Paratha recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-10-15 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR Veg Kheema Paratha
  • 2 tsp oil
  • 2 tsp ginger
  • 4 tsp onions
  • 2 tsp garam masala
  • 2 tsp cumin powder
  • roasted
  • Salt to taste
  • Black pepper to taste
  • 200 gm soya nuggets
  • soaked overnight and minced
  • 1 tbsp White butter
  • 2 tsp coriander
  • chopped
  • 1 tsp green chillies
  • chopped
  • FOR PARATHA DOUGH
  • 300 gm Wheat flour
  • Salt
  • ½ tsp Carom seeds
  • 1 tsp cumin seeds roasted
  • 1 tsp raw mango powder
  • 2 tsp oil
  • Water
  • Flour for dusting
  • 1 tsp oil
  • 1 tbsp butter
  • FOR ACCOMPANIMENT
  • 1 tsp butter
  • ½ tsp black onion seeds
  • 2 tsp Pickle
  • 8 to 10 pieces pineapple
  • 1 cup Yogurt
  • ½ tsp cumin powder

HOW TO PREPARE VEG KHEEMA PARATHA

  1. 1

    Heat oil in a pan.
  2. 2

    Saute ginger onions, garam masala, roasted cumin powder, salt, black pepper, soaked and minced soya nuggets, and white butter.
  3. 3

    Mix well.
  4. 4

    Cook for 5 to 6 min till the mixture leaves oil.
  5. 5

    Then add chopped coriander and green chillies.
  6. 6

    Mix again.
  7. 7

    Transfer this mixture to a plate and keep aside to cool.
  8. 8

    For the paratha dough, knead a dough with wheat flour, salt, carom seeds, roasted cumin seeds, raw mango powder, oil, and water.
  9. 9

    Dust the surface with flour.
  10. 10

    Using small portions of the dough flatten it with a rolling pin and make parathas.
  11. 11

    With a knife make a cut from the centre of the paratha.
  12. 12

    Apply little oil or butter on this paratha and fold again from the side where it was cut (to resemble a cone).
  13. 13

    Fill the pocket with soya stuffing.
  14. 14

    Seal the sides and make a ball shape.
  15. 15

    Roll out again to make a paratha.
  16. 16

    Heat butter in a tawa.
  17. 17

    Place the paratha on the tawa for roasting.
  18. 18

    Roast paratha evenly on both sides.
  19. 19

    For accompaniment, heat a pan and add butter.
  20. 20

    When butter melts add black onion seeds, pickle, and pineapple pieces.
  21. 21

    Mix well.
  22. 22

    Transfer to a bowl.
  23. 23

    Thread a few pineapple pieces onto a skewer and place the skewer in the serving plate.
  24. 24

    Serve the paratha with this achaari pineapple and yogurt.

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