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Veg Kheema Paratha
Minced soya stuffed parathas are nothing but simple to make and tasty to eat.
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Serves

2

Cooking Time

10-15 Min

Meal Type

BREAD

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • For Veg Kheema Paratha: 2 tsp oil
  • 2 tsp ginger
  • 4 tsp onions
  • 2 tsp garam masala
  • 2 tsp roasted cumin powder
  • Salt to taste
  • Black pepper to taste
  • 200 gm soaked overnight and minced soya nuggets
  • 1 tbsp White butter
  • 2 tsp chopped coriander
  • 1 tsp chopped green chillies
  • 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

PREPARATION

  1. 1

    Heat oil in a pan. Saute ginger onions, garam masala, roasted cumin powder, salt, black pepper, soaked and minced soya nuggets, and white butter. Mix well. Cook for 5 to 6 min till the mixture leaves oil. Then add chopped coriander and green chillies. Mix again. Transfer this mixture to a plate and keep aside to cool. For the paratha dough, knead a dough with wheat flour, salt, carom seeds, roasted cumin seeds, raw mango powder, oil, and water. Dust the surface with flour. Using small portions of the dough flatten it with a rolling pin and make parathas. With a knife make a cut from the centre of the paratha. Apply little oil or butter on this paratha and fold again from the side where it was cut (to resemble a cone). Fill the pocket with soya stuffing. Seal the sides and make a ball shape. Roll out again to make a paratha. Heat butter in a tawa. Place the paratha on the tawa for roasting. Roast paratha evenly on both sides. For accompaniment, heat a pan and add butter. When butter melts add black onion seeds, pickle, and pineapple pieces. Mix well. Transfer to a bowl. Thread a few pineapple pieces onto a skewer and place the skewer in the serving plate. Serve the paratha with this achaari pineapple and yogurt. Sprinkle cumin powder on yogurt.
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