For the Stuffing:
- ½ cup Soya Chunks / Mealmaker
- 1 small Onion, chopped (approx. 3 tbsp)
- ½ tsp Ginger Garlic Paste
- ½ tsp Garam Masala
- ½ tsp Coriander Powder
- ¼ tsp Cumin Powder
- ½ tsp Red Chilli Powder or as required
- ⅛ tsp Turmeric Powder
- 2 tsp Oil
- Salt to taste
- 1 tbsp chopped Coriander Leaves
For the Outer Layer:
- 1 cup Wheat Flour,
- 1 tsp Oil
- Salt to taste
- Bring water to a boil and switch off the flame.
- Add the soya chunks to the boiled water and keep it aside for 10 minutes.
- Rinse soya chunks in fresh water and squeeze all the water out. Do it twice to get rid of the raw smell.
- Put them in a mixie and pulse it for few times. Keep it aside.
- Take the flour, salt and oil in a mixing bowl and combine well.
- Add water little by little and knead into a soft and pliable dough
- The dough should not be too soft or hard.
- Cover the dough and set aside.
- Heat oil in a pan and add the chopped onions and ginger garlic paste. Fry till light brown.
- Add the soya and mix.
- Add the salt, red chilli powder, cumin powder, coriander powder and garam masala and mix until combined.
- Sprinkle a handful of water and cover with a lid.
- Let it simmer for about 3 – 4 minutes.
- Add the chopped coriander leaves and combine. Turn off the flame and let it cool completely.
- Make the dough into 5 round shaped balls and set aside.
- Divide the soya stuffing into round shaped balls and set aside.
- Roll each dough ball into a thick circle, place the soya stuffing in the center and bring the edges together and seal it.
- Dust some flour on board and roll it into a thin paratha.
- Heat a tawa / pan.
- Place the prepared paratha on the hot pan.
- Drizzle little oil and cook the parathas on both sides until brown spots appear.
- Remove from the pan and keep it in a roti basket or bowl. Keep it covered to maintain the softness.
- Serve hot with plain curd / raita and pickle.
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