Soya Keema Aloo Paratha Recipe

Preparation Direction

• STEP 1.Soak 1 cup soya nuggets for 3 to 4 hours in hot water.

Cooking Directions

• STEP 1.Drain and squeeze the water from 1 cup soaked soya nuggets and place them in the Turbo Chop. Pulse it to make a keema texture like coarse semolina.
• STEP 2.Into preheated pan drizzle 1 tsp oil, and1 finely chopped onion. Saute onions until soft and change colour.
• STEP 3.Add the soya kheema and 2 chopped green chillies. Saute for about a minute to mix well.
• STEP 4.Next add 3 potatoes boiled and mashed, ½ red chilli powder, 1 tsp garam masala powder, 1 tsp amchur powder and salt to taste. Mix well to combine all the ingredients. Turn off the heat and allow the mixture to cool completely. Add a lot of chopped mint leaves and stir.
• STEP 5.To make paratha, in a mixing bowl add 1 ½ cups whole wheat flour, ¼ cup bajra flour, ¼ cup jowar flour and ½ tsp salt. Mix and add little water at a time and knead to make a firm dough. When the dough comes together, drizzle a little oil and knead to make a soft and smooth dough.
• STEP 6.Divide the dough into large lemon size portions. Dust the dough and roll it out into a 3 inch diameter circle and fill it generously with the soya filling . fold the edges together and pinch them closed. If the paratha gets small holes, pinch them closed.
• STEP 7.Pat and press the stuffed ball on the flat surface and gently roll it out. Dust flour on any tear that might appear. Keep the paratha thick.
• STEP 8.Smear ghee on a hot pan and palace the paratha on the melted ghee and fry. Cook it on medium heat and keep turning and flipping so that the paratha turns golden and crisp on both sides. Gently press the paratha with a flat spatula to ensure that it cooks through. Because multi grain flour was used the paratha may crack, this is not a problem.
• STEP 9.Serve hot with achar and dahi.

Special Comments

• STEP 1. Kalonji or ajwain can also be added to the paratha dough.
• STEP 2. Paratha can be made by using only whole wheat flour as well.