Soya Kheema Paratha Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: Indian
Wheat Flour – 1 and 1/4 cups
Soya Chunks – 1/2 cup
Fennel Seeds powder – 3/4 tsp
Onion – 2 tbsp chopped
Ginger garlic paste – 1/2 tsp
Red Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Coriander leaves – 2 tsp finely chopped
Water – as required
Milk – 1 tbsp
Salt- to taste
Oil – 2 tsp
- Boil 1 cup water wit a tbsp of milk and little salt. Once it starts boiling rigourously switch it off and add the soya chunks, set aside for 10mins.
- Can you see it has grown almost double in size now..Drain water and rinse with cold water twice atleast to get rid of the raw smell of soya chunks.Squeeze out extra water completely then pulse grind for a second, do this for twice or thrice giving intervals till its done/
- Heat oil – add fennel seeds powder, then add onion, ginger garlic paste and saute till golden brown…then add red chilli,coriander and garam masala powder and mix well.Add little water and let it boil
- Now add the kheema and mix well.Cook in low flame for 3mins until the masalas are well blended with the kheema.
- Mix wheat flour with water to form a soft pliable dough. Now divide the chapathi dough into equal parts and roll into smooth balls. Flour the surface and roll the chappathi dough slightly thicker.Then place the filling in the center and gather the dough from all sides.Seal it well.
- Flip to other side and start rolling to a thicker / thinner paratha. Dust flour when needed.Heat dosa tawa and carefully place the parathas, drizzle oil and cook until the parathas turn golden brown on both sides.
Serve hot with raita and pickle!
- Make sure you squeeze out excess water, else it will become moist and rolling will be tough
- Dont add more onion as it will be difficult while rolling.
- Adjust spice powders according to your taste.
- I love my parathas slightly thinner so rolled them thin, but its your preference roll it thick / thin as per your liking.
- If you want to skip whole spices then temper jeera and add sambar powder instead of garam masala powder.
- I had soya chunks in hand so wanted to make use of it, but if you have readymade soya granules then go ahead with it excluding grinding.