Soya Paratha

Ingredients

For the stuffing

• Soya chunks – ½ cup
• Onion – 1 small, chopped
• Ginger – garlic paste – ½ tsp
• Garam masala – ½ tsp
• Coriander powder – ½ tsp
• Cumin powder – ¼ tsp
• Red chilli powder – ½ tsp
• Turmeric powder – ⅛ tsp
• Oil – 2 tsp
• Salt to taste
• Coriander leaves – 1 tbsp, chopped

For the outer layer

• Wheat flour – 1 cup
• Oil – 1 tsp
• Salt to taste

Method

• Bring water to a boil and switch off the flame. Add the soya chunks to the boiled water and keep it aside for 10 mins.
• Rinse soya chunks in fresh water and squeeze all the water out. Do it twice to get rid of the raw smell.
• Transfer the soya chunks into a mixer jar and pulse it for 2-3 times. Set aside
• In a mixing bowl, add the wheat flour, salt and oil and combine well.
• Add water little by little and knead into a soft dough. Cover it and set aside.
• Heat oil in a pan. Add the chopped onions and ginger – garlic paste. Saute well till it turns light brown.
• Add the soya keema and mix well.
• Add salt, red chilli powder, cumin powder, coriander powder and garam masala. Mix to combine.
• Sprinkle a handful of water and cover with a lid. Let it simmer for 3-4 mins.
• Add the chopped coriander leaves and combine well. Turn off the flame and let it cool completely.
• Make the dough into round shaped balls and set aside.
• Divide the stuffing into round shaped balls and set aside.
• Roll the dough ball with a rolling pin into a thick circle. Place the stuffing in the center, fold and seal the edges.
• Dip in flour and roll out evenly.
• Heat a tawa and place the rolled paratha. Drizzle a little oil and cook the paratha. Flip and cook the other side.
• Serve hot with plain curd or raita.