Soya Stuffed Parathas

Soya Stuffed Parathas

A perfect vegetarian alternative to the famous keema parathas.


20 min

Cook time

10 min


  • 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


  • 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.


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