Stuffed Soyabean Paratha

Name: Stuffed Soyabean Paratha
Cuisine: Indian
Ingredients: Stuffing-; 1 cup soya nuggets; 1 tbsp oil; 1 tsp cumin seeds; 1/2 tsp carom seeds (ajwain); 1 tsp garlic, grated; 1-2 green chilies, chopped; 1/4 tsp turmeric powder; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp garam masala powder; 1/4 tsp asafoetida; to taste salt; 1 tsp sesame seeds; 1 tsp lime juice; 1-2 tbsp coriander leaves, chopped; 1-2 tbsp fried onions; Dough; 1 1/2 cup whole wheat flour; pinch salt; 1 tbsp oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#StuffedDelights - Parathas, be they plain or stuffed are very nutritious and makes for a delicious treat. So here comes a healthy and a wholesome weekend breakfast menu of stuffed soybean parathas. Relish them with any side dish, pickle, yoghurt or butter.

Bethica Das @kitchen_flavours

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Ingredients

Stuffing-
1 cupsoya nuggets
1 tbspoil
1 tspcumin seeds
1/2 tspcarom seeds (ajwain)
1 tspgarlic, grated
1-2green chilies, chopped
1/4 tspturmeric powder
1/2 tspcumin powder
1/2 tspcoriander powder
1/2 tspgaram masala powder
1/4 tspasafoetida
to tastesalt
1 tspsesame seeds
1 tsplime juice
1-2 tbspcoriander leaves, chopped
1-2 tbspfried onions
Dough
1 1/2 cupwhole wheat flour
pinchsalt
1 tbspoil

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Steps

1

Soak the soya nuggets in lukewarm water for 15-20 minutes. Squeeze out the water and blend till smooth.
2

Heat oil in a pan and temper with cumin seeds and carom seeds. Saute for a few seconds. Then add the garlic and green chilies. Fry till the garlic changes colour.
3

Add all the dry spices and mix well. Immediately add the ground soya and sesame seeds. Saute for 1-2 minutes on a medium flame.
4

When done, add the lime juice and give it a stir. Keep aside to cool down. Add the fried onions and coriander leaves and mix. Now the stuffing is ready.
5

In a bowl, mix together the whole wheat flour, salt and oil. Add required quantity of water and knead into a stiff dough. Keep aside for 25-30 minutes.
6

Divide the dough into equal portions and roll out each portion into a small circle just like a poori, by dusting some flour.
7

Spoon 2 tbsp. of the filling in the centre and bring all edges together to secure firmly. Stuff the remaining dough with the prepared filling.
8

Now roll out each filled up dough into a large circle / chapati by dusting some flour. Heat a tawa / griddle and fry the rolled out stuffed parathas one at a time by drizzling some oil over and around the edges.
9

Fry them till they are light golden in colour on both sides. Serve them hot with any side dish, pickle, yoghurt or butter.