Soya Keema Paratha

This Indian whole wheat flatbread stuffed with protein-rich minced soya chunks spiced with masala and serves as a great breakfast and lunch box option!

Cook these parathas in butter or ghee and serve with plain yogurt and your favorite achar (pickle) alongside a hot cup of tea for a wholesome meal.

This soya keema paratha is healthy and nutritious recipe which is low in calorie and also high in protein and ideal for kids paratha.

WHAT IS SOYA KHEEMA PARATHA?

Parathas are one of the most popular dishes of Northern part of India. But now it is loved all over India. It is absolutely delicious and healthy.

This whole wheat flatbread stuffed with minced soya chunks which is sauteed along with onion,chillies,coriander leaves,coriander powder, garam masala, chilli powder and cumin! These parathas can be enjoyed as breakfast or lunch or dinner!

TIPS TO MAKE PREFECT PARATHA?

• Dough should be soft and smooth – Make sure to knead the dough properly until you get a smooth and soft dough. Cover with damp cloth and allow it to rest for atleast 20 minutes.
• Dough should not be sticky – If the paratha is sticking to the base as you are rolling, add a tsp of flour at a time and kneading it. Repeat this process until the dough is not sticky.
• No moisture in the stuffing – nicely squeeze the water from soya chunks and use a paper towel to absorb any moisture before mincing it.
• Texture of the stuffing – Finely minces the soya chunks and also finely chop the onions, coriander leaves and the green chilies to prevent tearing of the paratha while you are rolling it out.
• Quantity of stuffing – Don’t over stuff the paratha with filling.

HOW TO STORE THESE PARATHA?

• Store them in a casserole to keep warm for a couple of hours.
• To freeze the parathas, wait for them to completely cool before putting them in a freezer-safe ziplock bag. Stack the parathas always separated by parchment paper which is equivalent to the size of the paratha. This makes it easier to separate them after thawing.
• To thaw leave it in the refrigerator overnight or at room temperature for about 30 minutes. I usually microwave them for a minute and heat them on the tawa for a minute or two till it is uniformly heated.

SOME OF SERVING SUGGESTIONS:

Serve the paneer paratha with yogurt, raita or pickle.

You can also serve with

• Paneer Butter Masala – The rich and creamy dish has Indian Cottage Cheese or Paneer cubes are simmered in a mildly rich and sweet tomato cashew nut based gravy along with dollops of fresh cream.
• Punjabi Chana Masala – This Chana Masala is a delectable North Indian (Punjabi) curry of chickpeas or kabuli chana cooked in onion, tomato and basic spices gravy base.
• Chicken Tikka Masala – Rich, creamy and flavorsome gravy in which succulent roasted chicken pieces dunked in rich creamy tikka masala gravy.
• Matar Paneer – This Matar Paneer is prepared by simmering the green peas and soft paneer cubes in luscious creamy onion, tomato and cashews gravy.
• Mixed Vegetable Kofta Curry – Delicious Indian Curry where the deep fried balls made from mixed vegetables are added into the creamy, delicious, restaurant style onion-tomato gravy.

OTHER VARIATIONS:

Parathas are one of the versatile dishes ever. You can stuff it with anything you desire like vegetables, lentils, meat, cheese. Literally anything.

• Gobi Paratha – Whole wheat flatbread stuffed with spicy cauliflower and flavored by ginger, coriander powder, garam masala, chilli powder and amchur or chat masala!
• Aloo Paratha – Whole Wheat Bread is stuffed with mashed potatoes and spices
• Matar Paratha – Whole Wheat Bread is stuffed with Green peas and spices
• Onion Paratha – Whole Wheat Bread is stuffed with onion and spices
• Paneer Paratha – Whole wheat flatbread stuffed with spicy mixture of cottage cheese.

SOYA KEEMA PARATHA RECIPE

INGREDIENTS:

For the dough

2 cups whole wheat flour
1/2 tsp salt
1 tbsp cooking oil
Water as required

For stuffing

2 cup soya chunks, boiled and minced
1 medium onion,finely chopped
1 tbsp oil
1 tsp jeera, cumin seeds
2 green chilies, finely chopped
1/2 tsp salt, salt to taste
1 tsp garam masala
1 tsp red chilli powder
1/2 tsp turmeric powder
1/4 cup cilantro, finely chopped

Butter/ Ghee for frying
Flour for rolling the dough

DIRECTIONS:

To make the dough:

1. In a large bowl add the wheat flour, salt and oil and mix everything. Now slowly add water little at a time and start kneading to make a soft and smooth dough.
2. Cover the dough and set aside for 15-20 minutes.
3. After 20 mins, knead the dough again and divide it into 8 large dough balls.

To make the stuffing:

1. Heat oil in heavy bottom pan, add oil and add cumin seeds, allow to splutter.
2. Add onion and green chillies and sauteed till onions are nice golden brown.
3. Then add all the spices and salt. Finely add the minced soya chunks and combine well
4. Saute till the mixture become dry and turn off the flame,add cilantro and mix well.

To make parathas:

1. Dust the work surface with some flour, take one dough ball and roll it out into small circle with a rolling pin.
2. Now add one portion of stuffing in the centre (do not overstuff) and bring the sides together and again roll it into a ball.
3. Now press the stuffed dough gently and sprinkle some flour and roll it out into a circle.
4. Heat a pan on medium heat. Once the pan is hot add the paratha and cook. Once you see small bubbles on the surface, flip the paratha over and cook.
5. Now apply some ghee and continue cooking for until till golden brown spots appear on both sides. Remove it from the pan.
6. Repeat the same process with the rest of the parathas.
7. Serve it hot with yogurt and or achar and cup of a hot chai.

RECIPE NOTES:

1. Make sure to knead the dough properly until you get a smooth and soft dough.
2. Cover with damp cloth and allow it to rest for atleast 20 minutes.
3. If the paratha is sticking to the base as you are rolling, add a tsp of flour at a time and kneading it. Repeat this process until the dough is not sticky.
4. Completely squeeze the water from soya chunks and use a paper towel to absorb any moisture before mincing it.
5. Finely minces the soya chunks and also finely chop the onions, coriander leaves and the green chilies to prevent tearing of the paratha while you are rolling it out.
6. Don’t over stuff the paratha with filling.

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