Soya Keema Paratha
Advertisement
This recipe again is dedicated to my mom who used to book keema (lamb mince) very well ...that time I was a non vegetarian so I used to relish those paraths and keemas made by mum...Now turned vegetarian and thought of reviving the same recipe with a healthier twist for all the vegetarians who wanted to have that yummy keema PARATHA.
Mom is exceptionally good at that.
Mother's day special..â¤ï¸â¤ï¸ðŸ˜Š
Advertisement
Ingredients
- Soya mince-1 cup
- Chopped onion-1 tblspn
- Chopped bell peppers-2 tblspn
- Chopped tomatoes-2 tblspn
- Ginger garlic chopped-1 tblspn
- Tomato puree/pizza sauce-3 tblspn
- Green coriander leaves/green chillies optional
- Mozerella/cheddar cheese- 2 tblspn
- Egg-1 beaten optional
- Seasoning as per taste
Advertisement
Instructions
- First of all to make soya keema simply soak soya nuggets in warm water for an hour when soft take them out squeeze band churn in the mixie.
- Once you have that keema in hand chop all the veggies and keep aside.
- Heat Desi ghee in a pan and saute onion,ginger and garlic along with fresh Tomatoes and add soya keema to it.
- Cook for a while and then add tomato puree/pizza sauce and cook for a while adjust consistency by adding beater little by little.The filling has to be moiset inside the paratha.Here you can add seasoning as per your tastes Indian or Western .
- I gave it an English touch hence I used pizza sauce so I added all garlic bread seasoning ,oregano and all spice to enhance the flavours. Now roll the dough to a big chapati .
- Put this chapati on a big tawa and spread some pizza sauce over this followed by some cheese to go on top of it
- Spread the prepared keema filling generously all over the chapati leaving the edges and sprikle some more cheese on top of the filling.
- At this stage you can use beaten egg if you want you can pour half of the beaten egg over the filling and seal the edges from all four sides carefully.Egg is optional you can completely avoid this.
- Drizzle ghee all around the paratha and start cooking it on Tawa slowly by gently pressing it on all sides till it turns golden brown and crunchy out sides.
- Roast it the same way on the other side too...press it gently to see wether the egg is cooked or no.
- Once you see the signs of fully cooked cut it in two halves on the Tawa itself with a pizza cutter and cook little more on the edges
- Take it out on a platter serve hot with any dip,chutney or salad by the side of your choice ..since I used a bit of English touch I served it with tomato ketchup and cheese blend.
- Enjoy the healthiest paratha ever..😊
Advertisement
Simmi Sonti
Related Recipes
Plum Spread/ Jam
Broccoli Stuffed Potato Skins
Tandoori Paneer Pastries
No Bake Honey Granola Bar
Savory Loaf Cakes: Cheese, Cashewnut And Bell Pepper Cake
Journey Paratha / Chapathi
Yummy Dessert Brown Pudding Recipe || Glizbi Recipe In 2 Minutes
Egg Muffins
Instant Potato Fingures
Simple Bread Recipe
Sabudana Vada – Not Fried
Indian Parantha Burger
No comments yet
Leave a Reply
You must be logged in to post a comment.
That reminds I should also buy soya…Going to the shop right away.