Popular among Indian households, this is an easy to make recipe that is loaded with the goodness of wheat flour and soya chunks. It is a filling meal and a healthy option for vegetarians and vegans.
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
- 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.