Soya Keema Parathas

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Parathas are staple food of North India. Its a basic and common breakfast recipe from our Punjabi Cuisine. Its Wholesome and Healthy can be eaten in any meal like lunch or dinner as well.  The paratha recipes varies from home to home. You can stuff boiled potatoes, onions, spinach, radish, methi, Cauliflower etc. Today we are making soya granules or soya keema parathas by cooking it first and then stuffing it in the dough. Soya Parathas are best for vegetarians and is the most suitable substitute for keema parathas

INGREDIENTS:
1) 2 Cup Soya Granuals
2) 1 Onion Chopped
3) 1 Tomato chopped
4) 1/4 Cup Fresh Coriander Leaves
5) 1/2 Teaspoon Turmeric
6) 1 Teaspoon Red Chili
7) 1/2 Teaspoon Garam Masala
8) 1/2 Teaspoon Coriander Powder
9) 1 Teaspoon Chicken Masala
10) Salt to taste
11) 2 Cups Atta/Flour
12) Oil as required
13) Water to Knead the flour
14) 1 Teaspoon Ajwain seeds

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a bowl take flour, add Salt, 2 teaspoon Oil and water
* Knead the flour into a dough and keep aside
* In a pan boil water, take off from heat and add soya granules
* Keep granules soaked in hot water for 10 minutes, then drain, squeese and keep aside
* In a wok add 2 Tablespoon oil, and add onions and tomatoes
* Cook till tomatoes become soft, add turmeric powder and mix well
* Add Salt, red chili, coriander powder, garam masala, chicken masala
* Cook for few minutes before adding granules and mix well
* Add Fresh coriander leaves, Mix and take off from heat and keep aside
* Divide the dough into 12-15 equal parts and make balls
* Take one ball each and roll it with rolling pin
* Put 1 Tablespoon granules mix, sprinkle some ajwain seeds in the centre
* Bring the edges together and press down
* Roll the dough into a 7 – 8″ diameter
* Place the parathas on tava or griddle and cook both sides
* Then add ghee as required on both sides and cook again for 1 – 2 mins
* Take it off from tava and serve hot with butter or curd

Soya Keema Parathas
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