Soya keema paratha is a healthy, spicy and tasty stuffed flatbread prepared by stuffing soya keema in wheat flour dough, then flattened and cooked on tava. Soya keema is made by tossing minced soya in spicy onion mixture, which is the key factor in yielding these delicious parartha. Soya keema paratha is easy to make and tastes best when served with raita. This recipe involves making of dough (outer layer) and soya keema (stuffing). Below is the detailed description with images which makes it look little longer, but is actually easy to make. So lets quickly get to the making!
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Ingredients for dough
- Wheat flour – 2 cup
- Oil – 1 tsp
- Salt – as per taste
- Water to knead dough
Ingredients For stuffing
- Soya chunk – 1 cup
- Onion – 1
- Ginger garlic paste – ½ tsp
- Red chili powder – ½ tsp
- Garam masala powder – ½ tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Oil – 1 tbsp
- Cumin seeds – 1/4 tsp
- Cilantro – 1 tbsp
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How to make soya keema paratha with step by step images
- In a bowl add wheat flour, salt and oil. Mix well and add water gradually to make a soft dough. Keep it aside for 20 minutes.
- Now add water and salt in a pot. When the water starts boiling add soya chunks in it. Put off the flame and allow the soya chunks in the water for 15 minutes. After 15 minutes you will notice soya chunk double in size.
- Drain the water and squeeze excess water from soya chunk and allow it to cool down.
- Now in a blender add cooked soya chunk and grind it into keema i.e it should look minced.
- Now heat oil in a pan add cumin seeds after it crackles add chopped onion and saute well, then add ginger garlic paste and saute until the raw smell goes. Now add turmeric powder, chili powder, garam masala powder and salt.
- Mix well, add minced soya chunk. Give it a good stir till everything looks well combined. Now reduce the flame and allow this mixture to cook for 3 to 5 minutes with lid on (no need to add water) so that the raw flavors of the spices go.
- Now add chopped cilantro and put off the flame. Mix well and allow the mixture to cool down completely. When the mixture has completely cooled take small portions and make it into small balls of equal size.
- Now pinch a small portion of dough and flatten it into small circle.
- Place the soya keema ball in the center and pleat it. Pinch of the excess dough from the center.
- Now dust flour and flatten it gently and evenly into paratha with a rolling pin.
- Heat a pan and place the flattened paratha and drizzle some oil around it. When you see brown spots flip gently and cook the other side. When done transfer it to a plate and serve it hot with raita!