Soya chunks also known as soyabean nuggets or meal maker is a good source of vegetarian protein omega 3 fatty acids, vitamin B12 and fiber. Combined with whole wheat flour, it makes a very delicious and filling meal. You can have this soya keema paratha even for lunch as it will keep you full for hours. You just need a cup of thick curd/dahi to go with it. As they contains high amount of fiber, it helps in weight loss as well. Today we will learn how to make soya granules (soya kheema) paratha following this easy recipe with step wise pictures.
Bring water to rolling boil with 1/4 tsp of salt. Add soya chunks to it, cook for 3 minutes and switch off the heat. Let is sit for 10-15 minutes. Then drain the water completely and rinse soya chunks well 2 or 3 times. Then squeeze out all the water from the soya chunks.
After squeezing out all the water, blend it in a mixie just for a second. You can also use ready made soya granules for making this paratha. Cook soya granules as instructed on the package. Drain out all excess water and then use it to make parathas.
Soya Keema Filling
Heat oil in a pan, add cumin seeds, when it splutters, add finely chopped onions and green chillies.
Saute until onions turn transparent. Add ginger-garlic paste and saute for a few more minutes. Then add ground soya chunks.
Add all the spice powder, finely chopped coriander leaves and salt needed. If you do not have kitchen king masala, you can skip it but I recommend it for added taste.
Cook on medium heat until all the moisture evaporates and the mixture is dry. Leave it to cool.
In a bowl, mix together whole wheat flour or multigrain flour, salt and oil. Add warm water little at a time and make a smooth dough just as you prepare for chapati. You can check my how to make chapati for more details.
Divide the dough into 6 equal parts and make smooth balls. Take 1 ball and roll it out into a circle of 4 inch in diameter dusting wheat flour.
Take another ball and roll it out into a circle of 4 inch diameter dusting wheat flour. Now we have 2 small rolled out dough.
Spread 1 – 1 1/2 tbsp of soya keema mixture on a rolled out dough. Cover it with another rolled out dough and press the edges so the both will stick together well as shown in the picture below.
Now dust flour and roll it out gently into a circle of 6 inches in diameter.
Heat a tawa, when it hot, place the rolled out keema stuffed paratha on it.
When you find bubbles on the surface, apply a tsp of butter or oil (or butter + oil mix) on the top and flip it over to the other side.
Apply another tsp of oil/butter on the other side also and cook both sides until golden spots appear.
Remove from tawa and serve hot. Repeat the same process for the rest of the dough.
Note – Vegans can use oil instead of butter.
More Soya Chunks Recipes
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