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Soya Kheema Paratha

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Soya Kheema Paratha

Desi Punjabi Paranthe with Soya Chunks.

  • 40 mins
  • Serves 2
  • Easy



Soya Kheema Paratha


For Filling

Saffola Soya Chunks (सफ़ोला सोया चंक्स) – 1 Cup

Salt (नमक) – ½ tsp

Turmeric Powder (हल्दी पाउडर) – ½ tsp

Ginger, chopped (अदरक) – 1 tsp 

Green chilli (हरि मिर्च) – 1 no


For Tempering

Saffola Gold Oil (तेल) – 3 tbsp

Asafoetida (हींग) – ¾ tsp

Cumin Seed (जीरा) – 1 tsp

Ginger, chopped (अदरक) – 2 tsp

Onion, chopped (प्याज़) – ¼ cup (optional)

Green chilli, chopped (हरि मिर्च) – 2 nos

Turmeric Powder (हल्दी पाउडर) – ½ tsp

Red Chili Powder (लाल मिर्च पाउडर) – 1 tsp

Coriander Powder (धनिया पाउडर) – 1 tbsp

Chaat Masala (चाट मसाला) – ½ tsp

Pao bhaji masala (पाव भाजी मसाला) – 2 tsp 

Salt (नमक) – to taste  

Kasoori Methi powder (कसूरी मेथी) – a large pinch

Coriander, chopped (ताज़ा धनिया) – handful


For Dough

Wheat Flour (आटा) – 1½ cups

Ghee (घी) – 1 tbsp

Salt (नमक) – ¼ tsp 

Water (पानी) – as required 

Saffola Gold Oil (तेल) – as required



To prepare Soya Keema Paratha, start by preparing the filling. Boil 1 cup of Saffola Soya Chunks with ½ tsp of salt, ½ teaspoon of turmeric powder, 1 teaspoon of chopped ginger, and 1 finely chopped green chili. This will soften the soya chunks and infuse them with flavor.

Heat 3 tablespoons of Saffola Gold Oil in a pan for tempering. Add ¾ teaspoon of asafoetida and 1 teaspoon of cumin seeds to the hot oil. Let them splutter before adding 2 teaspoons of chopped ginger.


Optionally, include ¼ cup of chopped onions to the tempering for added flavor and texture. Also, add 2 chopped green chilies for heat. Once the onions turn translucent, add ½ teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, ½ teaspoon of chaat masala, and 2 teaspoons of pav bhaji masala to the pan. Stir well to combine all the spices.


Grind the strained soya chunks coarsely. Now, incorporate the boiled and seasoned soya chunks into the pan. Mix thoroughly to ensure the spices coat the soya chunks evenly. Cook the mixture for 5-7 minutes, allowing the flavors to meld together. Season the filling with salt to taste and add a large pinch of kasoori methi powder for added aroma and flavor. Finish off by sprinkling a handful of chopped coriander leaves and mixing well. Remove the filling from heat and set aside to cool.


While the filling cools, prepare the dough for the parathas. In a large mixing bowl, combine 1½ cups of wheat flour, 1 tablespoon of ghee, and ¼ teaspoon of salt. Gradually add water as needed and knead into a smooth dough. Divide the rested dough into equal-sized balls. Take one dough ball and roll it out into a small circle. Place a portion of the cooled soya filling in the center of the circle.


Bring the edges of the dough together and pinch to seal the filling inside. Gently roll out the stuffed dough ball into a circular shape, ensuring the filling is evenly distributed. Heat a tawa or skillet over medium heat and place the rolled-out paratha on it. Cook on both sides until golden brown, applying a little Saffola Gold Oil on each side.

Serve the Soya Kheema Parathas hot with yogurt, pickle, or any desired side dish. Enjoy the flavorful and nutritious parathas!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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