Veg Keema Paratha or Soya Keema Paratha

Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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  • 3/4 cup - soyachura
  • 1 - onion
  • 2 - tomatoes
  • 1/4 tsp - turmeric
  • 1 tsp - red chilli powder
  • 1 tsp - garam masala powder
  • 2 tsp - dhaniya powder
  • 4 tbsp - coriander leaves, chopped
  • 1.5 tsp - ginger garlic paste
  • Salt as needed
  • To temper:
  • 1 tbsp - oil
  • 1.5 tsp - fennel seeds or soambu
  • For the dough:
  • 1.25 cup - atta
  • 1 tbsp - oil
  • Warm water as needed
  • Salt as needed

How to Make Veg Keema Paratha or Soya Keema Paratha

  • Prepare dough and let it rest while we prepare the soya keema.
  • Boil enough water and soak the soya chura for 10 minutes.
  • Drain, wash and squeeze the water.
  • Repeat the process once again but with salt this time.
  • Heat a pan with oil and season with fennel.
  • Add onion and fry for 2 minutes.
  • Add ginger garlic paste and fry till raw smell goes off.
  • Add chopped tomatoes and salt. Fry till soft.
  • Add all the powders and fry till the masala turns mushy.
  • Add the squeezed soya churas.
  • Add 1/4 cup water to blend the masala well with the soya and cook for 8 minutes (or until water evaporates) in low to medium flame to make a dry soya keema.
  • Roll a thick roti and spoon generous amount of the keema. Roll into parathas carefully.
  • Cook both sides until golden brown in medium flame with oil drizzled over.
  • Serve hot with onion raita (optional).
  • Recipe courtesy: Rak's Kitchen