- 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
Serving Size 2
Amount per serving
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.
Place soya granules in a bowl; add Kissan Fresh Tomato Ketchup and the rest of the ingredients, except ghee, and mix well.
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.
Roll out the dough dusting with a little flour.
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.