This crisp, buttery, stuffed vegan Keema Paratha gives way to a succulent, meaty filling that’s bursting with fragrant spices. Perfectly seasoned with warming ginger, garlicky goodness, and fiery green chili. With each bite, your palate is enveloped in a medley of rich, complex flavors that dance together in perfect harmony, leaving you craving more. A true feast for all your senses!
Why is this Good for Me?
- Whole wheat flour is a rich source of fibre, a nutrient that not only makes you feel fuller for longer, but can also prevent constipation and help promote healthy bacteria, since some types can act as prebiotics. In addition to fibre, whole wheat flour also provides some minerals, such as selenium, manganese and the vitamin folate, all of which are essential for various processes going on in our bodies
- Soy protein or textured vegetable protein is often low in saturated fat and a great source of plant-based protein.
- Onions and garlic are rich in antioxidants such as vitamin C and flavonoids. Antioxidants are helpful compounds that stabilise free radicals, which are unstable molecules that can harm our body by causing damage to our cells, proteins, and DNA.
- Rapeseed oil is a rich source of monounsaturated fat (omega 9). Though it also provides polyunsaturated fats (omega 3 and 6), only around one third consists of these. It also contains vitamin E and K, which are lipid soluble vitamins. Vitamin A is needed to support night vision and vitamin K for blood clotting and wound healing, amongst a number of other roles that are vital to our health. Rapeseed oil is also for hot and cold cooking as it as a high smoke point, which means it remains stable at higher temperatures.
What is a Paratha?
Paratha is a type of flatbread that is popular in the Indian subcontinent, particularly in India, Pakistan, Bangladesh, and Nepal. The history of paratha can be traced back to ancient times when bread was considered an essential part of the daily diet in the region.
The word ‘paratha’ comes from the Sanskrit word ‘parantha,’ which means ‘layers of cooked dough.’ The bread was traditionally made by kneading wheat flour with water and rolling it out into thin layers. The layers were then folded over and rolled out again to create a thicker bread.
Parathas were initially cooked on a tava, a flat griddle, and were eaten with ghee or butter. Over time, different types of parathas were invented with various fillings, such as spiced potatoes, onions, paneer, and minced meat.
In ancient India, parathas were considered a staple food for travelers and soldiers as they could be easily packed and carried for long journeys. They were also served in the royal courts and were considered a delicacy.
How to make Parathas
In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until the onion turns translucent. Add the grated ginger, minced garlic, and finely chopped green chili to the pan. Sauté for another minute until the garlic turns fragrant. Add the garam masala, cumin powder, turmeric, and salt to the pan. Mix well and cook for another 2-3 minutes. Add the vegan mincemeat to the pan and mix well. Cook for 5-7 minutes until the mincemeat is cooked through. Turn off the heat and add the chopped coriander leaves to the pan. Mix well and let the filling cool down. In a large mixing bowl, combine wheat flour and water to make a smooth dough. Divide the dough into equal-sized balls. Take one dough ball and roll it out into a small circle. Place a heaped tablespoon of the keema filling in the center of the circle. Fold the edges of the circle towards the center, covering the filling. Pinch the edges together to seal the filling inside. Roll out the filled dough ball into a thin paratha using a rolling pin. Repeat the same process with the remaining dough balls. Heat a non-stick pan over medium heat. Place a rolled-out paratha on the pan and cook for 1-2 minutes on each side until golden brown. Brush some oil on the paratha and cook for another 1-2 minutes until crispy. Repeat the same process with the remaining parathas.
Keema Paratha Substitutions
- Parathas can be stuffed with all manner of fillings (see below for paratha stuffing suggestions)
- Wholewheat flour can be subbed with gluten-free flour
- The use of oil for cooking can be omitted but the exterior will no longer be crisp and flaky
Paratha Stuffings
- Spiced grated radish (mooli paratha)
- Aloo gobi
- Masala potatoes (aloo paratha)
- Methi paratha (fenugreek)
- Paneer paratha
These parathas are…
- Flaky
- Crispy
- Butter
- Soft
- Meaty
- Spicy
- Packed with flavour
- Dairy-free
- Vegan
- Vegetarian
- Plant-based
Shopping List
Filling
- 350g vegan mincemeat
- 2 tbsp oil
- 1 small onion, finely chopped
- 1-inch ginger, grated
- 3-4 garlic cloves, minced
- 1 green chili, finely chopped
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp turmeric
- Salt, to taste
- Fresh coriander leaves, chopped
Dough
- 500g Whole wheat flour
- Water
- 8 tbsp oil
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Recipe
Vegan Keema Paratha
Ingredients
- 350 g vegan mincemeat
- 2 tbsp oil
- 1 small onion finely chopped
- 1- inch ginger grated
- 3-4 garlic cloves minced
- 1 green chili finely chopped
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp turmeric
- Salt to taste
- Fresh coriander leaves chopped
- 500 g Whole wheat flour
- 500 ml Water
- 8 tbsp oil
Instructions
- In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until the onion turns translucent.
- Add the grated ginger, minced garlic, and finely chopped green chili to the pan. Sauté for another minute until the garlic turns fragrant.
- Add the garam masala, cumin powder, turmeric, and salt to the pan. Mix well and cook for another 2-3 minutes.
- Add the vegan mincemeat to the pan and mix well. Cook for 5-7 minutes until the mincemeat is cooked through.
- Turn off the heat and add the chopped coriander leaves to the pan. Mix well and let the filling cool down.
- In a large mixing bowl, combine wheat flour and water to make a smooth dough. Divide the dough into equal-sized balls.
- Take one dough ball and roll it out into a small circle. Place a heaped tablespoon of the keema filling in the center of the circle.
- Fold the edges of the circle towards the center, covering the filling. Pinch the edges together to seal the filling inside.
- Roll out the filled dough ball into a thin paratha using a rolling pin. Repeat the same process with the remaining dough balls.
- Heat a non-stick pan over medium heat. Place a rolled-out paratha on the pan and cook for 1-2 minutes on each side until golden brown.
- Brush some oil on the paratha and cook for another 1-2 minutes until crispy.
- Repeat the same process with the remaining parathas.
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