Recipe for Soya Keema Parantha

Paranthas are shallow fried flatbreads from India. They are usually made with wheat flour. The flour is kneaded and then stuffed with different fillings made with potato, cauliflower, or other vegetables; then rolled, flattened and shallow fried on a pan. However, the vegetables are sometimes kneaded along with the flour.

Although Paranthas are most commonly pan/tawa-fried, Tandoori Paranthas are also common, in which the flattened dough is baked in a Tandoor. They are usually available in restaurants and Dhabas (street-side restaurants).

You can check our many Parantha recipes in my article: 16 Mouth-Watering Parantha recipes that are easy to make and are absolutely delicious.

The recipe I am sharing is Soya Keema Parantha, in which I made a stuffing with shredded soya chunks, filled them inside the dough ball made with whole wheat flour, and rolled and fried them on a tawa/pan. These paranthas are high in protein due to the presence of soya chunks and are absolutely delicious.

I have broken the recipe into three parts.

Part 1: Making the dough

Part 2: Making the stuffing

Part 3: Making the Paranthas

So, let us start with the recipe:

Part 1: Making the dough

Ingredients needed for the dough:

• 3 cups Whole Wheat Flour
• Water to knead the dough

Method for preparing the dough:

• Combine water and flour and knead it into a smooth dough.
• Rest the dough for 15 minutes.

Part 2: Preparing the stuffing

Ingredients needed for the stuffing:

• 4 cups Soya Chunks
• Water for cooking the Soya Chunks
• 2 tbsp Oil
• 1 Onion, thinly sliced
• Salt
• 1 tsp Kashmiri Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Chaat Masala
• 3 tbsp Fresh Coriander leaves, chopped
• 1 tbsp Kasuri Methi ( dry fenugreek leaves)

Method for making the stuffing:

Boil the soya chunks in water for 10 minutes. Then remove them, pass them through a strainer and let them cool.

Once cooled, discard the excess water, transfer the soya chunks to a mixer, and shred them.

Heat oil in a pan. Add onions and fry them till they turn translucent. Add the shredded soya chunks.

Add salt, red chilli powder, turmeric powder, and chaat masala. Mix.

Add fresh coriander leaves and kasuri Methi.

Mix. Remove from heat and let the mixture cool completely.

Part 3: Making the Paranthas

Ingredients needed:

• Oil/ghee for frying the paranthas

Method for making the paranthas:

Roll a small portion of the dough and make a ball.

Flatten it a little using a rolling pin.

Put a spoonful of the stuffing in the middle.

Cover the stuffing by lifting the sides and bringing it together.

Flatten with your hands. Then, flatten further with a rolling pin. Use dry flour and apply it on the surface of the parantha if it sticks to the rolling pin.

Heat the pan/tawa on high heat. Then, lower the heat to medium and place the rolled dough.

Cook on one side for 1 minute. Then turn and cook on the other side for a minute.

Turn and apply oil/ghee and fry till it cooks completely. If you like it crispy, cook it a bit more.

Serve with butter, pickle and yoghurt/curd.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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