Flavouredgoodness 
Soya Keema Parantha, I am not sure from where the dish originated. But, let me tell you how I discovered it. Soya is something which we rarely use it, though I want to. I was searching for a recipe, which won’t show its existance. And thus, I came across Nisha Madhulika’s Soya Granules Paratha. I loved the combination of soya and capsicum and thought of trying it out in a different way, as Nishaji’s recipe is a no onion- no garlic recipe. And I have no problem at all adding these two into mine. Now, there are times, when I avoid using these two for a quick cooking.
How to make Soya keema paratha with step by step photos:
We are making this stuffed paratha in two parts. First part includes preparing for stuffing and dough making and second part is for making parathas.
PART I : Soya keema Stuffing
1. Boil about 3-4 cups of water. Soak the soya chunks in the hot water. Cover it. Make sure the flame is off. Let is sit for about 10-15 minutes.
2. Meanwhile knead for dough by adding all the ingredients mentioned under ‘For making dough’. Take water little by little, or else you might end up adding more flour. Keep it aside.
3. By this time, soya must be ready, you will see soya chunks has absorbed water. Drain the water from soya by transfering it to a colander. Pour fresh water over the chunks. Extract all the water from soya chunks by pressing it hard between your palms. Keep it aside.
4. For grinding, take ginger, garlic and chilly in a mixie. Grind to a coarse paste without adding any water. Alternatively, you can add 2 tbsp of ginger-garlic-chilly paste.
5. Heat oil in a shallow pan. Splutter cumin seeds. Saute chopped onions and ground ginger-garlic-chilly paste till the raw smell disappears or onion is golden brown. Meanwhile grind the soya into kheema. Just 1-2 pulse is enough.
6. Add hing and remaining masala powders to the sautéing onion. Mix well till its all well sautéed.
7. Add soya keema and chopped capsicum. Mix well and cover and cook for 2-3 minute. Keep mixing often as it might stick to the bottom. Uncover and add coriander leaves. switch off the flame. Let it cool down.
PART II : Soya keema paratha
Now, lets start making parathas.
INGREDIENTS
For making dough :
For making stuffing :
To grind :
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We are making this stuffed paratha in two parts. First part includes preparing for stuffing and dough making and second part is for making parathas.
-
Boil about 3-4 cups of water. Soak the soya chunks in the hot water. Cover it. Make sure the flame is off. Let is sit for about 10-15 minutes.
-
Meanwhile knead for dough by adding all the ingredients mentioned under ‘For making dough’. Take water little by little, or else you might end up adding more flour. Keep it aside.
-
By this time, soya must be ready, you will see soya chunks has absorbed water. Drain the water from soya by transfering it to a colander. Pour fresh water over the chunks. Extract all the water from soya chunks by pressing it hard between your palms. Keep it aside.
-
For grinding, take ginger, garlic and chilly in a mixie. Grind to a coarse paste without adding any water. Alternatively, you can add 2 tbsp of ginger-garlic-chilly paste.
-
Heat oil in a shallow pan. Splutter cumin seeds. Saute chopped onions and ground ginger-garlic-chilly paste till the raw smell disappears or onion is golden brown. Meanwhile grind the soya into kheema. Just 1-2 pulse is enough.
-
Add hing and remaining masala powders to the sautéing onion. Mix well till its all well sautéed.
-
Add soya keema and chopped capsicum. Mix well and cover and cook for 2-3 minute. Keep mixing often as it might stick to the bottom. Uncover and add coriander leaves. switch off the flame. Let it cool down.
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Heat griddle while you start making paratha. Divide the dough into 10 equal balls. Alternatively, you can take out a small portion of dough, approximately a size of a medium guava.
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Roll it out into a 5-6 inches of disc. Put the stuffing in the middle about 2-3 tbsp.
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Hold together all the sides and seal well.
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Dust it with some flour and roll again slowly to form a paratha.
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Roast it on griddle and smear some ghee on top. Flip over and cook both the side till you see golden spots. Transfer to a hot box. Repeat above steps till you are done making.
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Serve hot with sweetened curd / raita / pickle.
