Keema Paratha With Vegan Mince (Vegan Stuffed Paratha)
Soft and pliable vegan keema paratha is a protein-packed northern Indian flatbread. This plant-based version is made with wholemeal flour and spiced vegan mince. Traditionally a wayfarers' breakfast, stuffed paratha is now a lunchtime favourite. It's utterly delicious on its own, but also ideal for tearing, sharing and rolling.
Servings: 8 servings
Calories: 184kcal
Equipment
Ingredients
Flatbreads
- 150 g wholemeal flour
- 150 g plain flour
- 1 tsp nigella seeds (kalonji) aka black onion seeds
- ¾ tsp ground turmeric
- ½ tsp fine sea or rock salt
- 200-225 ml water
- 1 tbsp sunflower oil or other neutral oil - for frying
Mince Stuffing
- 250 g plant-based mince
- 1 large shallot or small onion - finely chopped
- 1 clove garlic grated or minced
- 1 tsp ground cumin
- 1 tsp chaat masala
Instructions
Flatbreads
- In a large mixing bowl, stir the flours, salt and spices together. You can use your hands for this or a sturdy round bladed knife.150 g wholemeal flour, 150 g plain flour, 1 tsp nigella seeds (kalonji), ¾ tsp ground turmeric, ½ tsp fine sea or rock salt
- Make a well in the centre and add 200 ml of water. Stir with the knife (or your hands) until the mix forms a soft, but not too sticky dough. You may need to add a little more water, but go carefully.200-225 ml water
- Knead the dough briefly until smooth, then cover the bowl and rest it for 20 minutes. This allows the glutens to relax, which in turn makes the dough easier to roll and gives a softer more supple finish to the paratha.
Filling
- Whilst the dough is resting, mix the filling. Place the mince into a medium sized bowl, add the diced shallot, grated garlic and the spices.250 g plant-based mince, 1 large shallot, 1 clove garlic, 1 tsp ground cumin, 1 tsp chaat masala
- Give everything a good stir and set aside.
Stuff and Fry Parathas
- Divide the dough into eight more or less equal pieces, then form into balls. Flour your work surface, then roll each one into a small circle - about the size of the palm of your hand. Place a heaped tablespoon of the keema mixture into the middle, then bring the sides up and over it and pinch them together to seal the filling inside.
- Turn it over so that the seem is face down, then roll into a thin circle of about 2mm (0.1 inches). Repeat the same process with the remaining dough balls.
- Dry fry in a medium-hot skillet or tava for two minutes. If you use a frying pan, ensure it can take a high heat. Flip the paratha over and cook for a further two minutes. Whilst it's cooking brush the cooked side with just enough oil to coat it. Flip it over and cook for thirty seconds or so. Brush with just enough oil to coat the top side, then flip over and cook for a further thirty seconds.1 tbsp sunflower oil
- Place the cooked paratha in a clean tea towel and wrap it so it keeps warm and soft whilst you cook the others. Repeat with the remaining flatbreads, then serve whilst still warm.
Notes
I find it easiest and less time consuming to roll and fill a paratha or two whilst another cooks on the stove.
The parathas are best eaten whilst fresh and warm, but they will keep for a further day. Just reheat in a hot pan when needed. They also freeze well. Wrap in a freezer proof bag and they'll last for a month or so.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 184kcal | Carbohydrates: 31g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 229mg | Potassium: 112mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 2mg