Ingredients
- 2 cups atta
- 1 cup soaked soya granules
- 1 finely chopped onion
- 3 green chillies
- 1/2 tsp red chilli powder
- 1/4 tsp crushed black peppercorns
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin seeds
- 1 tbsp chopped fresh coriander leaves
- 4 tbsp Kissan Fresh Tomato Ketchup
- Salt for taste
Directions
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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.
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Place soya granules in a bowl; add Kissan Fresh Tomato Ketchup and the rest of the ingredients, except ghee, and mix well.
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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.
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Roll out the dough dusting with a little flour.
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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.
