Recipe for Soya Keema Parantha
In this recipe, shredded soya chunks are cooked with spices and stuffed inside wheat flour dough. Then the dough is rolled and pan fried.
Equipment
- Mixing bowl
- Cooking Put
- Pan, Tawa
- Mixer
Ingredients
Ingredients needed for the dough
- 3 cups Whole Wheat Flour
- Water to knead the dough
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
In addition
- Oil, for frying the paranthas
Instructions
Method for preparing the dough:
- Combine water and flour and knead it into a smooth dough.
- Rest the dough for 15 minutes.
Method for making the stuffing:
- Boil the soya chunks in water for 10 minutes. Then remove, and let it cool on a strainer.
- 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.
- Mix. Remove from heat and let the mixture cool completely.
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 spoon full 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.