Vegan Keema Paratha
This vegan keema paratha is great for breakfast, lunch or dinner. The crisp, buttery exterior of the paratha gives way to a meaty mince filling that's bursting with fragrant spices which are sure to tickle the tastebuds.
Servings: 8 pieces
Calories: 515kcal
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.