Qeema Paratha is a stuffed  rectangular pocket paratha made with minced cauliflower and fresh green peas .This is a vegetarian version of the popular minced meat parathas.

For the alphabet ‘Q’ I knew I had to make a Qeema Paratha as Q doesn’t offer much options in terms of Indian recipes . Normally when we say Qeema one thinks of minced meat , but for vegetarians Soyabean takes over . Since I am not a soya person I decided to use minced cauliflower . So we have a Gobhi ka Qeema which has been stuffed into these whole wheat flour pockets for the alphabet ‘Q’ under the theme Flatbreads and More.

I saw a couple of videos on Qeema parathas and followed their method . A chapati is rolled , then stuffing is placed in the center . Beaten egg is added to the stuffing and then the sides are folded to form a rectangle .

While making the vegetarian option , I made the chapati , placed the minced Gobhi qeema , folded the sides and made the rectangular paratha. This rectangular paratha is put on griddle to roast . Once it is half done I poured some chickpea batter on top instead of using egg with the stuffing . I wanted to give it a authentic Lucknowi touch and this innovative touch gave the paratha a new dimension and it tasted awesome . One doesn’t need any accompaniment with these parathas , they are wholesome , but of course papads make very good accompaniment with any paratha , including these Qeeme ke Parathe .

Qeema Paratha

Gobhi ka keema

Ingredients

3-4 tbsp oil
2 onions finely chopped
1 tbsp ginger garlic paste
2-3 green chillies
500 gms cauliflower , grated
1/4 cup peas , boiled
1 potato , cubed
4 tomatoes , chopped
1 tsp cumin seeds
1/4 tsp turmeric powder
11/2 tsp coriander powder
1 tsp red chilly powder
1/2 tsp garam masala
1 tsp kasoori methi

Dough for 3 Parathas

Batter for spreading on paratha
1/2 cup chickpea flour
1/2 cup onion , finely chopped
2 green chillies , finely chopped
Coriander leaves
Salt to taste

Method

Heat a pan and add oil to it .
Add onions and ginger garlic paste .
Sauté till translucent .
Add cubes potatoes , grated cauliflower .
Add salt and turmeric and mix well .
Sauté till the cauliflower has slightly wilted .
Simmer the flame and cover the pan with a rimmed lid .
Pour water over the lid and let cook till cauliflower and potatoes are done .
Stir in between .
Once the potatoes are cooked add the boiled peas , tomatoes and green chillies .
Once again cover and cook , till the tomatoes are soft .
Add red chilly powder , garam masala and kasoori methi and now sauté on full flame till the veggie has no moisture .
You can enjoy the keema with rotis or rice and even use it as a stuffing .
Let the stuffing come to room temperature .
Mash the stuffing a little . Do not over mash it .

Chickpea batter for spreading

Mix all ingredients under the batter and gradually add water to get a smooth Dosa like consistency .

Making the paratha

Take a dough ball and roll it .
Place the stuffing in the centre and first fold from left , then right .
Seal from the sides using a little water . We shall get a rectangular paratha .
Place the paratha on a moderately heated griddle .
Roast one side and flip over . While the other side is being roasted , add a ladleful of the besan batter over the paratha .
Wait for a minute or two for the batter to change the colour .
Flip the paratha and drizzle oil .
Cook both sides till nice and crisp .

Here are some recipes with the alphabet ‘Q’.

Qubani ka Meetha

Quinoa Salad with a Protein Punch

Quabooli Biryani

Queen Elizabeth Cake

Qatal au Anjeera ji Mithai

Qatar Breakfast

Qorma

Quesidillas

Print Pin

Qeema Paratha

Qeema Paratha is a stuffed  rectangular pocket paratha made with minced cauliflower and fresh green peas .This is a vegetarian version of the popular minced meat parathas.

Course Breakfast, Dinner, Lunch

Cuisine Indian Cuisine

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Ingredients

Gobhi ka keema

• 3-4 tsp oil
• 2 onions finely chopped
• 1 tbsp ginger garlic paste
• 2-3 green chillies
• 500 gms cauliflower grated
• 1/4 cup peas boiled
• 1 potato cubed
• 4 tomatoes chopped
• 1 tsp cumin seeds
• 1/4 tsp turmeric powder
• 11/2 tsp coriander powder
• 1 tsp red chilly powder
• 1/2 tsp garam masala
• 1 tsp kasoori methi

Batter for spreading on paratha

• 1/2 cup chickpea flour
• 1/2 cup onion finely chopped
• 2 green chillies finely chopped
• coriander leaves
• Salt to taste

Instructions

• Heat a pan and add oil to it .
• Add onions and ginger garlic paste .
• Sauté till translucent .
• Add cubes potatoes , grated cauliflower .
• Add salt and turmeric and mix well .
• Sauté till the cauliflower has slightly wilted .
• Simmer the flame and cover the pan with a rimmed lid .
• Pour water over the lid and let cook till cauliflower and potatoes are done .
• Stir in between .
• Once the potatoes are cooked add the boiled peas , tomatoes and green chillies .
• Once again cover and cook , till the tomatoes are soft .
• Add red chilly powder , garam masala and kasoori methi and now sauté on full flame till the veggie has no moisture .
• You can enjoy the keema with rotis or rice and even use it as a stuffing .
• Let the stuffing come to room temperature .
• Mash the stuffing a little . Do not over mash it .

Chickpea batter for spreading

• Mix all ingredients under the batter and gradually add water to get a smooth Dosa like consistency .

Making the paratha

• Take a dough ball and roll it .
• Place the stuffing in the centre and first fold from left , then right .
• Seal from the sides using a little water . We shall get a rectangular paratha .
• Place the paratha on a moderately heated griddle .
• Roast one side and flip over . While the other side is being roasted , add a ladleful of the besan batter over the paratha .
• Wait for a minute or two for the batter to change the colour .
• Flip the paratha and drizzle oil .
• Cook both sides till nice and crisp .

Notes

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