Veg Keema Kulcha Bake

Serves 2-3

Preparation time 10 Minutes

Cooking time 6-7 Minutes


Refined flour - 1 cup

Baking powder - 1 tsp

Ghee - 1 tbsp

Cumin seeds - 1 tsp

Garlic - 4 cloves

Ginger - 1 knot

Green chilli - 2

Soya granules - 1 cup

Tomato paste - 1 tbsp

Red chilli powder - 1 tsp

Meat masala - 1 tsp

Green peas - 1 cup

Fenugreek leaves - A pinch

Sesame seeds - Pinch

Mozarella cheese - 1/2 cup

Coriander - 1 bunch

A classic combination of baked bread and minced meat (vegetarian in this case) that rings all the familiar bells of flavour. This vegetarian version is a brilliant way for you and our kids to get that daily protein requirement.


1) Make a soft dough with the refined flour and water, sprinkle the baking powder to the flour.

2) While the dough rests, heat a saute pan and start with adding ghee to it.

3) Chuck in the cumin seeds along with the chopped chillies, chopped garlic and ginger juliennes.

4) Add in the soaked soya granules and mix it around.

5) Spoon in the tomato paste along with the salt and the powdered spices.

6) Once the spices are cooked through, add in the green peas and give a final toss.

7) Roll out a disk of the dough and sprinkle chopped coriander, fenugreek leaves and sesame seeds on top.

8) Bake the bread at a low temperature of 150 degrees for 10- 12 mins for a crisp crust.

9) Once the bread is baked, spread the cooked keema on top and cover it with grated mozarella cheese.

10) Bake it till the cheese is melted and serve hot.

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