Keema Stuffed Paratha Recipe – Authentic Indian Flatbread with Soy Keema

Last Updated on 2 months by Neha Deshmukh

Keema Stuffed Paratha Recipe – Authentic Indian Flatbread with Soy Keema

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha, especially when it’s stuffed with something delicious? This Keema Stuffed Paratha is a family favorite in my home, and I’m so excited to share it with you. It’s a little bit of effort, but trust me – the payoff is huge. I first made this when I was craving something hearty and flavorful, and it quickly became a regular on our weekend brunch menu. It’s the perfect blend of spice, texture, and pure Indian goodness.

Why You’ll Love This Recipe

This recipe isn’t just about a tasty meal; it’s about experiencing a little piece of Indian home cooking. It’s wonderfully flavorful, surprisingly satisfying (even without meat!), and a fantastic way to get a protein boost. Plus, making parathas is a therapeutic process – there’s something so calming about kneading dough and rolling out each paratha with love.

Ingredients

Here’s what you’ll need to create these delightful Keema Stuffed Parathas:

• 2 cups atta (Indian whole wheat flour)
• ½ tsp ajwain (carom seeds)
• 1 tsp salt
• 1 tbsp oil
• ¾ cup water (approximately)
• 1 cup vegetarian keema (soy granules/TVP)
• 1 medium onion, finely chopped
• 2 scallions, finely chopped
• 1 medium tomato, finely chopped
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• Salt to taste
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Vegetarian Keema (Soy Granules/TVP) – Exploring the Protein Source

I love using vegetarian keema (soy granules or TVP) because it’s a fantastic source of protein and absorbs flavors beautifully. You can find it at most Indian grocery stores, or online. Make sure to rehydrate it well – it really makes a difference in the final texture.

Atta (Indian Whole Wheat Flour) – The Foundation of the Paratha

Atta is the key to that authentic paratha texture. It’s a whole wheat flour specifically milled for Indian breads. If you can’t find it, you can use chapati flour as a substitute, but atta really is best.

Ajwain (Carom Seeds) – A Digestive Delight & Flavor Enhancer

Don’t skip the ajwain! These tiny seeds add a wonderful, slightly peppery flavor and are known for their digestive properties. It’s a little secret ingredient my grandmother always used.

Regional Variations in Spice Blends

Feel free to adjust the spice levels to your liking. Some families add a pinch of amchur (dry mango powder) for a tangy kick, or a dash of kasuri methi (dried fenugreek leaves) for extra aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rehydrate the vegetarian keema in hot water for 5-10 minutes. Drain it really well and set aside. This step is crucial for getting the right texture.
2. Now, heat a little oil in a pan and sauté the onions and scallions until they’re nice and tender. Add the ginger-garlic paste and cook for another minute until fragrant.
3. Add the rehydrated keema to the pan and cook for 2-3 minutes, stirring frequently.
4. Time for the spices! Mix in the chopped tomato, turmeric, red chili powder, cumin, coriander, garam masala, and salt. Cook until the mixture is dry and well combined. Let it cool completely – this makes it easier to stuff the parathas.
5. While the keema is cooling, let’s make the dough. In a large bowl, combine the atta, ajwain, salt, and oil. Gradually add water, kneading until you have a soft, pliable dough. Cover and let it rest for at least 15 minutes. This allows the gluten to relax, resulting in softer parathas.
6. Divide the dough into 8 equal balls. Flatten each ball slightly and stuff it with a generous spoonful of the keema mixture. Seal the edges tightly to prevent the filling from leaking out.
7. Gently roll out each stuffed ball into a ½-inch thick paratha. Don’t worry if it’s not perfectly round!
8. Heat a griddle or flat pan over medium heat. Cook each paratha for 2-3 minutes per side, until golden brown spots appear. Flip once. Brush with a little oil for extra crispiness.

Expert Tips

• Don’t overstuff the parathas, or they might burst while cooking.
• If the dough is too sticky, add a little more atta. If it’s too dry, add a little more water.
• Rolling out the parathas evenly can be tricky. Practice makes perfect!

Variations

• Vegan Keema Stuffed Paratha: Simply ensure your keema is vegan-friendly.
• Gluten-Free Keema Stuffed Paratha (Using Alternative Flours): Use a gluten-free atta blend or a mix of rice flour and potato starch. The texture will be slightly different, but still delicious!
• Spice Level Adjustments – Mild, Medium, and Spicy: Reduce or increase the amount of red chili powder to adjust the heat.
• Festival Adaptations – Perfect for Brunch or a Light Meal: These are wonderful for festivals like Holi or Diwali, or even a special weekend brunch.

Serving Suggestions

Serve these Keema Stuffed Parathas warm with a side of cooling yogurt, raita, or your favorite pickle. A cup of masala chai is the perfect accompaniment!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan for best results. You can also freeze the unbaked, stuffed parathas for up to a month.

FAQs

What is vegetarian keema and can I use another substitute?

Vegetarian keema is typically made from soy granules (TVP) and is a great meat substitute. You can also use crumbled paneer (Indian cheese) or mashed potatoes as a filling.

How can I make the parathas softer?

Resting the dough is key! Also, don’t roll the parathas too thin. A slightly thicker paratha will stay softer.

Can I prepare the keema stuffing ahead of time?

Absolutely! You can make the keema stuffing a day in advance and store it in the refrigerator.

What is the best way to roll out the parathas evenly?

Practice! Start by gently pressing the stuffed dough ball with your palm, then use a rolling pin to roll it out evenly from the center outwards.

How do I prevent the parathas from becoming dry?

Brush the parathas with a little oil while cooking and serve them immediately.