Tuesday, July 1, 2014

Veg Keema (Soya Granules) Paratha

Veg Keema ( Soya Granules) Stuffed Paratha

Off  lately I have been making a lot of stuffed parathas...Thanks to my dear kiddo who doesn't eat rice and everyday demands for different options for his lunchbox .Being a mom of a choosy kid, one has to be very thoughtful as in what to make which is healthy as well as tasty.
      Soyabean is packed with full of proteins and is very healthy. To make this paratha soya chunks can be used but now a days you can find readymade soya granules which are easy for filling and don't need to grind. Serve them hot as it tastes good compared to the cold ones.


For dough
 Wheat flour  11/2 Cups + more for dusting
 Water  3/4 Cup (could use more)
 Salt   To Taste
 Oil/Ghee 2 Tsp

For Filling
 Soya Granules 1 Cup
 Green chilies Finely chopped  2-3
 Onion  Finely chopped    1
 Ajwain 1/2 Tsp
 Cilantro Finely chopped  2-3 Tbs
 Ginger Finely chopped  1/2 Inch piece
 Red chili powder   1/2 Tsp
 Roasted Cumin(jeera) powder 1 Tsp
 Dry mango powder (Amchur)  1 Tsp
 Garam masala     1/2 Tsp
 Salt To taste


      For dough

  • Mix the oil /ghee and salt to the flour , add enough water to make a dough. Knead the dough till it gets smooth.Cover and keep aside for 15-20 minutes.
      For filling

  • Boil 1 cup of water with little salt ,once it starts boiling add the soya granules andcook for 1 minute.
  • Drain the water and squeeze all the excess water from the granules.

  • In a small frying pan, heat 1 Tsp oil, add jeera, ajwain and let it splutter ,add green chillis, onion, ginger followed by all other masalas, once golden brown ,add soya granules and cook it for 2-3 minutes. Switch off the flame and let it cool.

  • Once cooled add coriander and keep aside.
Preparing the parathas

  • Divide dough in lemon size balls,roll  out the balls into medium thick circles about 3 inches in diameter.
  • Place a handful of  soya filling at center, bring all the edges together making sure not to leave any openings. Flatten the stuffed dough 

  • Sprinkle a  little flour on top and very gently roll to a 6-7 inch chapati.

  • Heat a heavy griddle or tawa and using oil or ghee roast the parathas till golden brown on both sides.

  • Serve hot with a dollop of butter on top with mango pickle, plain yogurt or  raita. .

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