- How to make soya keema paratha :
Take 1 cup in any vessel and place it on flame. When water is hot enough, turn off the flame and place soya granules into it. Cover and keep aside for 10 minutes. Take flour in any vessel. Add oil and salt in flour. Mix well and with help of water knead soft dough. Cover the dough and keep it aside for 20 minutes to set. Preheat a pan with 1 tbsp oil. When oil is hot, add cumin seed. After sauteing cumin seeds, add green chilly paste, ginger paste, asafoetida and capsicum. Saute for few more minutes and add soya granules and salt. Mix all ingredients really well.
Stir the stuffing for 2 minutes constantly and mix some green coriander as well. Turn off the flame and take out stuffing in a bowl.
Dough is now set, knead it again until smooth. Preheat a tawa over flame. Make a lump from dough and give it a round shape. Dust the dough ball with some dry flour and roll it out in a round parantha with 4 to 5 inch diameter. Spread some oil over the rolled parantha (you can also stuff parantha without spreading oil), place 2 tsp stuffing over it and lift the parantha from all side to close the stuffing.
Gently flatten the stuffed dough ball with your fingers. Dust with dry flour and roll out gently into parantha with 5 to 6 inch diameter.
When tawa is sufficiently hot, spread some oil over it. Now place the parantha over the tawa and flip the sides when it is slightly roasted from beneath.
When paranthas is roasted from other side, apply some oil on the surface of parantha and spread it evenly. Now flip the parantha and apply some oil on the other side as well. Roast while pressing it with spatula. Roast the parantha until it gets brown spots on both sides evenly. Take off the parantha from tawa and place it over a bowl kept above plate or serve it directly. Likewise fry all paranthas.
Serve piping hot soya granules parantha with curd, chutney or tomato sauce and relish eating.
- Suggestion:
You can also add potatoes or paneer in the soya granules, as per your preference and taste.
