Directions
Soya Kheema Paratha
Ingredients
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
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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! |
