Soya Kheema Paratha Recipe | सोया खीमा पराठा | Chef Sanjyot Keer

Описание: Full recipe for Soya kheema paratha

Prep time: 30 mins
Cooking time: 30 mins
Serves: 4

For filling
Ingredients:
• Soya granules 1 cup
• Salt to taste
• Oil 1 tbsp
• Cumin seeds (Jeera) 1tsp
• Ginger 1 tbsp (julienne)
• Green chillies 1-2 nos. (chopped)
• Onion 1 medium size (chopped)
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Jeer powder 1 tsp
• Anardana powder 1 tsp
• Amchur powder 1 tsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander 1 tbsp
• Fresh mint leaves 1 tbsp
Method:
• In a boiling water cook the soya granules for 2-3 minutes and add salt to taste.
• Strain and rinse the cooked granules with cold water thoroughly and squeeze out excess water.
• Heat oil in a wok, add cumin seeds and allow it to splutter, add ginger and green chillies, sauté for a minute.
• Add onions and cook until they are translucent.
• Add the powdered sugar and sauté it for a minute.
• Add the soaked soya granules, mix and cook for 2-3 minutes.
• Add freshly chopped coriander leave and mint leaves, mix well and cool down the mixture.

For making paratha
Ingredients:
• Wheat flour 2 cups
• Ajwain 1 tsp
• Salt to taste
• Water as required
• Soya kheema filling as required
• Ghee as required
Method:
• Mix the salt and Ajwain with wheat flour and add water as required to knead a semi soft dough. Apply oil on the dough to prevent it from drying. Cover it with a damp cloth and rest the dough for 30 minutes.
• Divide into small equal dough balls, coat with dry flour and flatten It with your hands.
• Make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides.
• Fill a spoonful of soya mixture in the cavity or as required but do not over fill it.
• Seal the dough balls by joining the sides together.
• Coat the dough balls once again with the dry flour and roll the dough ball into thick paratha. Use the left forward & right backward motion to roll the paratha while applying the pressure.
• Cook the paratha on a hot pan or a tawa on both sides until brown spots appear. Apply some ghee, flip and cook again on both the sides.
• Your soya kheema parathas are ready to be served, serve hot by topping it with a blob of butter with chilled curd or chutney of your preference.


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