Kheema [mince] paratha is a famous dish from the Mughlai cuisine and is made primarily with a meat based filling. I made this kheema paratha with a soya filling that is both tasty and nutritious.

This paratha is one of the other dishes that was prepared way back when we were discussing and deciding on the A-Z flatbread theme.Originally I had planned to post this for the letter Q as Qeema paratha but then I made a simple Quinoa Roti wrap recipe and reserved this for S.

Cooking soya chunks can be a smelly business! But there is a way to cut down the smell by using two simple ingredients while cooking it.Milk and piece of ginger does the trick and it is very effective as well.


If you are a vegan leave out the milk and use an extra bit of ginger but not too much.

The process is pretty simple and if you feel it is a bit time consuming to make the filling, it can be mad ahead and stored in the fridge.

This one also goes well to be packed for the lunch box / travel and does not need an elaborate side. We had this with raita.

Soya Kheema Parathas Recipe

Step by step method to prepare Soya Kheema Paratha Recipe

Heat plenty of water in a large pan and add 1/4 cup milk [leave out for the vegan version] and piece of ginger to it. These two take off the odor from the soy chinks. When the mixture comes to a rolling boil, add the soya chunks. After a minute, switch off the flame and cover the pan. Let it stand for 10 minutes

Drain the water and rinse twice in cold water. Finally squeeze out the water from the soya chunks .

Take the soya chunks in a mixie jar and pulse it a couple of times to get a mince.

Soya Kheema Parathas Recipe

Heat oil in a pan and cumin seeds.When it crackles, add the mince,red chili powder, salt, turmeric powder, coriander powder, salt, coriander leaves and cook on low flame for a few minutes. If the mixture is very dry,sprinkle a little water but don’t make the filling soggy.Transfer the Kheema onto a bowl and let it cool completely.

Take whole wheat flour in a bowl and add salt. Mix well.

Soya Kheema Parathas Recipe

Add water little by little and knead to a soft and non sticky dough.Finally add a little oil and knead for a few more minutes.

Soya Kheema Parathas Recipe

Take a golf sized ball of dough and flatten it a bit. Place a tablespoon of filling in the center and bring the edges together.

Soya Kheema Parathas Recipe

Flatten it and roll out into a 5″ paratha. Cook on heated griddle till brown spots appear on both sides. Remove from griddle and repeat the same process for the remaining dough.

Soya Kheema Parathas Recipe

Serve with a side of your choice. We had this with Tomato and onion raita.

Soya Kheema Parathas Recipe

Delicious filling!

Soya Kheema Parathas Recipe

4.86 from 7 votes
Soya Kheema Paratha
Course: Main Course
Cuisine: Indian
Author: PJ
Ingredients
  • 1/2 cup Soya chunks
  • 1/4 cup Milk optional, leave out for vegan version
  • 1" piece Ginger
  • 1 teaspoon Oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon Red chili powder
  • 1/2 teaspoon Coriander powder
  • A pinch Turmeric powder
  • 2 cups Whole wheat flour
  • Salt to taste
Instructions
  1. For the filling : Heat plenty of water in a large pan and add 1/4 cup milk and piece of ginger to it. These two take off the odor from the soy chinks. When the mixture comes to a rolling boil, add the soya chunks. After a minute, switch off the flame and cover the pan. Let it stand for 10 minutes,

  2. Drain the water and rinse twice in cold water. Finally squeeze out the water from the soya chunks .

  3. Take the soya chunks in a mixie jar and pulse it a couple of times to get a mince.

  4. Heat oil in a pan and cumin seeds.When it crackles, add the mince,red chili powder, salt, turmeric powder, coriander powder, salt, coriander leaves and cook on low flame for a few minutes. If the mixture is very dry,sprinkle a little water but don't make the filling soggy.Transfer the Kheema onto a bowl and let it cool completely.

  5. For the dough :Take whole wheat flour in a bowl and add salt. Mix well.Add water little by little and knead to a soft and non sticky dough.Finally add a little oil and knead for a few more minutes.

  6. To make the Kheema Paratha :Take a golf sized ball of dough and flatten it a bit. Place a tablespoon of filling in the center and bring the edges together.

  7. Flatten it slowly and make a 5" paratha.


  8. Cook on a heater griddle till brown spots appear on both sides.Remove from griddle and repeat for the remaining dough

  9. Serve with a side of your choice

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12 thoughts on “Soya Kheema Paratha Recipe”

  1. Thank you OJ for the tip to remove the odour from Soya . I just can’t take it , and one reason why I don’t have them . Let me try now with this tip .
    The paratha looks lovely and a healthy one , the spices in the paratha sound perfect .

  2. Thats a wonderful tip Pj, never cooked soya chunks with milk. Wow this paratha looks absolutely prefect to indulge without any guilt. Especially that soya kheema stuffing makes me hungry.

  3. I agree that the smell was one of the reasons to put off soy chunks from our menu. I shall have to try this tip of cooking in milk to see if it works for us. Thanks for the lovely tip and the yummy paratha.

  4. Thanks for that very important and essential tip of adding milk and ginger. It is a much needed one. I was planning to make a soya kheema masala dosa…so glad to see this parathas. Must have been such a sumptuous and enriching meal!!

  5. Minced soya is a perfect substitute for minced meat and that is a nice tip to get rid of the smell. The parathas with the mince filling looks absolutely yum. With simple side dishes this would make a filling meal.

  6. Very nicely done PJ, this was my choice for Q. I am not very fond of soya chunks, so mostly boil it in a pot of salt and turmeric. After draining and squeezing it, the granules don’t smell much. Will try your tips next time..

  7. I have never made soya paratha this way. I prefer to crush them before use. Parathas came out nicely. Love this use of soya chunks making paratha. very tasty and a perfect brunch.

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