Kissan Soya Stuffed Parathas
A perfect vegetarian alternative to the famous keema parathas.
2 cups whole wheat flour (atta) plus for dusting
Salt to taste
1 cup soya granules, soaked
1 onion, finely chopped
2-3 green chillies
½ teaspoon red chilli powder
¼ teaspoon black peppercorns, crushed
½ teaspoon chaat masala
½ teaspoon cumin seeds, roasted and crushed
1 tablespoon fresh coriander leaves, chopped
4 tablespoons Kissan Fresh Tomato Ketchup
Ghee for frying
1. Mix together the wholewheat flour and a little salt in a bowl. Add sufficient water and knead into a dough. Cover and rest the dough for some time.
2. Place soya granules in a bowl; add Kissan Fresh Tomato Ketchup and the rest of the ingredients, except ghee, and mix well.
3. Divide the dough into small portions and shape them into balls. Roll out each one into a small disc and place a little of the soya granule mixture in the centre. Bring the edges, together to enclose the filling and shape into a ball again.
4. Roll out the dough dusting with a little flour.
5. Heat a non stick tawa and cook the parathas on both sides, drizzling a little ghee around the edges. Cut each parantha into four pieces and serve hot.
6. Protein-rich Kissan Soya Parathas are a delicious vegetarian alternative to keema parathas.
Soy granules look like tiny pellets, about the size of a cake decorating sprinkle. They are an excellent natural source of proteins and important for vegetarians. This recipe is an excellent source of fibre and a good source of Calcium and Iron and protein.