Veg keema parantha | Nutri keema parantha | Soya stuffed Indian bread

Break the fast of several hours of abstinence from food, is what breakfast literally means. Our brain which was at rest during the night needs to be rejuvenated and energized again in the morning. This makes breakfast a very important and crucial meal of the day and healthy breakfast is very important for our good health. This is the reason I always insist on healthy options.

At my home breakfast is consider to be a very important meal and weekday menus are decided one day prior. The Weekend's menu is the responsibility of my daughters and as you know kids are kids, very often they demand for fast food like burger, pizzas, kathi roll and so on ...once in a while I get the opportunity to decide weekend breakfast and to show my culinary skills, for sure I use my talent to give them a power pack healthy breakfast.

Keema is an immensely popular dish in India made usually with Lamb. Being a vegetarian I usually stay out of those joints where they serve meat preparations but my daughters relish non-vegetarian dishes, often I see them order keema parantha whenever we go out ...

So I thought why not try veg keema parantha with nutri (by now you know all my tricks to convert unhealthy to healthy food :p) ..I have used the spices that are normally used for making Keema but i used nutri/ soya granules instead of Lamb. I don't know if it looks or tastes like a regular kheema but this dish sure is a wonderfully aromatic and well spiced and when I stuffed it in parantha my daughters appreciated it so much that now veg keema parantha has included in "must cook once in weak " menu list. 

After that I experimented on it in different ways by making mutter keema parantha, gobhi keema parantha and even with quinoa keema ...I will post all those recipes soon but firstly my daughters first choice .....step by step recipe of  Nutri keema parantha 

Nutri keema parantha 

Ingredients :

1 cup nutri / soya granules 

2 tbsp Ghee, 

1 large Onion, finely chopped
1 large capsicum,.finely chopped

2 green chilli chopped

3 cloves Garlic, or to taste, finely chopped

1 tbsp grated Ginger

1/4 tsp Turmeric

1/4 tsp Cinnamon ground

1/4 tsp Cardamom powder

1/8 tsp Cloves ground

2 tsp Kashmiri Chilli powder, or as per taste

2 tsp Cumin-Coriander powder

2 tsp Garam Masala

Salt and Pepper to taste

Few sprigs of Cilantro

Tips

1.  Ghee imparts a delicious rich flavor that it needs to compensate for some of the absent fat from its meat counterpart.

Method

1. wash and boil soya granules with dash of salt. 

2. In the skillet, add the Ghee and saute the onions,capsicum, green chilli, garlic and ginger along with salt for around 5-6 minutes - or until its aromatic and onions are soft and slightly browned Add the turmeric, sauté and add the rest of the spices cook for some more time Takes around 5-6 minutes.

3. Squeeze and drain extra water from soya granules add it and let it cook for 

    another 5 minutes. I close the lid for the flavors and aroma to remain intact. 

    combine well. Keep on medium flame for another 5-6 minutes for the flavors to 

    mingle well. And dries up nicely. 

 For the dough ..

  450 g whole wheat flour

   2 teaspoons vegetable oil

   200 ml water

   1 teaspoon salt

   4 tbsp oil for frying 

1. Mix together the ingredients for the dough and knead well till smooth.

2. Divide the dough into 4 - 6 equal portions and form into balls.Roll out each ball 

    into discs with a rolling pin on a lightly floured surface. (Cover with a slightly 

    damp cloth to prevent them from drying out while you roll out all of them).

3. Divide the stuffing into the same number of portions as discs and spoon into the 

    middle of disc.

4. Cover the disc with another rolled disk and seal it by pressing from edges.

5. Roll out each stuffed disc gently into a disc 1/2 inch thick.as shown in picture.

6. Heat a griddle and fry each disc, turning them over every two minutes till both   

    sides turn golden brown.

Serve

Drizzle a little ghee or oil all over. Serve hot with green chutney and curd.

You will get a fair idea of how to go about it from this picture.....

Tips :

# It's really important to dry up the stuffing properly, otherwise it will be difficult to roll the paranthas .

# To prevent sticking while rolling use good amount of dry flour. If you are a 

   beginners. 

# You can enjoy it cold as well as hot.

# It is a very healthy tiffin food option too. 

# You can reduce / increase oil while frying as per your requirement.