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
Mozzarella cheese - 1/2 cup
Coriander - 1 bunch
Make a soft dough with the refined flour and water, sprinkle the baking powder on the flour.
While the dough rests, heat a saute pan and start with adding ghee to it.
Chuck in the cumin seeds along with the chopped chillies, chopped garlic and ginger juliennes.
Add in the soaked soya granules and mix it around.
Spoon in the tomato paste along with the salt and the powdered spices.
Once the spices are cooked through, add in the green peas and give a final toss.
Roll out a disk of the dough and sprinkle chopped coriander, fenugreek leaves and sesame seeds on top.
Bake the bread at a low temperature of 150 degrees for 10- 12 mins for a crisp crust.
Once the bread is baked, spread the cooked keema on top and cover it with grated mozzarella cheese.
Bake it till the cheese is melted and serve hot.
If you wish to make a non-vegetarian version of the same recipe, you can replace the soya keema with chicken keema and cover and cook it for 15 - 20 minutes till it is nice and tender.