How to make Soya Kheema Paratha
Prep Time : 15 mins
Cook Time : 20 mins
Yields: 3 Parathas
Recipe Category: Breakfast-Dinner-Lunch-Soya
Recipe Cuisine: Indian
For the Dough
Whole Wheat flour or Multi grain flour – 1/2 cup + 2 tbsp
Salt – 1/4 tbsp
Oil – 2 tbsp
For the Stuffing
Soya chunks – 1/2 cup
Oil – 1 tbsp
Onion – 1/2 cup finely chopped
Green chilli – 1 finely chopped
Ginger garlic paste – 1 tbsp
Garam masala powder – 1/2 tbsp
Kitchen King Masala – 1/2 tbsp
Coriander powder – 2 tbsp
Coriander leaves – 2 tbsp finely chopped
Salt to taste
For Making Parathas:
Oil or butter for making parathas
Allow water to rolling boil with ¼ tbsp salt. Add soya chunks to it, cook it for 3 mins and switch off heatl. Allow to sit for about 10 to 15 mins. Drain water well and rinse soya chunks well for 2 to 3 times. Squeeze out all water from soya chunks.
After squeezing away all water, blend well in mixie just for a second. You can now use ready made soya granules on making this paratha. Cook soya granules as mentioned on the package. Drain away all excess water and use it to make parathas.
Soya Keema Filling
Heat oil in pan, add cumin seeds, when splutters add finely chopped onions and green chillies.
Saute till onions turn transparent. Add ginger garlic paste and sauté for few mins. Add ground soya chunks.
Add all spice powder add chopped coriander leaves and salt needed.
Cook it on medium heat till all the moisture evaporates and the mixture are dry. Allow it to cool.
Into bowl, combine together whole flour or multigrain flour, salt and oil. Add warm water little time and make smooth dough as you prepare for chapathi.
Divide dough into 6 parts and make smooth balls. Take one ball and roll out in circle for about 4 inch in diameter dusting flour.
Take another ball and allow it out into a circle for 4 inch diameter dust wheat flour. Now that we have 2 small rolled out dough.
Preparing dough for paratha
Spread 1 or 11/2 tbsp of soya keema mixture to roll out dough. Cover it with rolled out dough and press edges so both to stick together.
Now dust flour well and roll it out gently into a circle of 6 inches in diameter.
Heat a tawa, allow it heat, place the rolled out keema stuffed paratha on it.
When you find out bubbles on to the surface, apply it a tbsp of oil or butter on top and flip over on another side.
Apply another tbsp of oil/butter on other side also and cook it both sides until golden spots appear.
Remove away from tawa and serve it hot. Repeat same process for rest of dough.
This is quite heavy; you can now serve with a cup of curd or dahi and pickle.