Soya Paratha Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 15 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings5
Ingredients
| 1/2 cup TVP granules | ||
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Minced ginger | 1 Tablespoon | |
| 1 small green chili pepper, seeded and minced (optional) | ||
| Cumin seeds | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Minced dill | 1 Tablespoon | |
| Cilantro | 3 Tablespoon, minced | |
| Garam masala | 1/2 Teaspoon | |
| Salt | To Taste | |
| Lemon juice | 2 Tablespoon | |
| Flour | 1 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Warm water for making dough | ||
| Extra flour, for dusting | ||
| Vegetable oil, for brushing parathas | ||
Directions
Prepare the TVP.
Set aside.
Heat the oil in a pan over medium heat.
Add the onion, ginger, chili pepper (if using), and cumin seeds.
Saute for 1 minute.
Stir in the prepared TVP granules, and cook, stirring, for 2-3 minutes.
Add all the remaining ingredients except the flours, water, and oil, and mix well.
Remove from the heat.
Put both the flours in a mixing bowl and mix thoroughly.
Make a well in the center and gradually add the warm water, 1-2 tablespoons at a time, while stirring from the center, kneading well to make a soft and pliable dough that leaves the bowl clean.
Cover the dough with a damp dishcloth or plastic wrap and let it rest for 30-40 minutes.
Knead again with moist hands for a couple of minutes.
Divide the dough into sixteen equal portions and shape each into a round ball.
Two portions will be used to make one paratha.
Roll out two separate rounds at a time, like the chapati, about 2 1/2 inches in diameter.
Divide the TVP mixture into eight equal portions.
Evenly spread one portion of the mixture onto one of the rolled rounds, leaving 1/2 inch around the edge clear.
Place the other round on top of the filling.
Press the edges together to seal the filling inside.
Roll out to a 5-inch diameter, dusting frequently with flour to prevent sticking.
Repeat with the remaining parathas.
Heat a griddle or frying pan over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil.
Place a paratha on it and brush the top with oil.
When light brown spots develop on the underside, turn the paratha over and cook until brown spots appear on the other side as well.
The whole process takes about 2-3 minutes.
Place the cooked paratha on a plate and cover with foil.
Cook all the remaining parathas in the same way and stack them under the foil.
If they are not to be eaten immediately, wrap them in foil or plastic wrap.
When you are ready to eat, warm them either in a preheated oven at 400°F for 10-15 minutes or in a microwave.
Set aside.
Heat the oil in a pan over medium heat.
Add the onion, ginger, chili pepper (if using), and cumin seeds.
Saute for 1 minute.
Stir in the prepared TVP granules, and cook, stirring, for 2-3 minutes.
Add all the remaining ingredients except the flours, water, and oil, and mix well.
Remove from the heat.
Put both the flours in a mixing bowl and mix thoroughly.
Make a well in the center and gradually add the warm water, 1-2 tablespoons at a time, while stirring from the center, kneading well to make a soft and pliable dough that leaves the bowl clean.
Cover the dough with a damp dishcloth or plastic wrap and let it rest for 30-40 minutes.
Knead again with moist hands for a couple of minutes.
Divide the dough into sixteen equal portions and shape each into a round ball.
Two portions will be used to make one paratha.
Roll out two separate rounds at a time, like the chapati, about 2 1/2 inches in diameter.
Divide the TVP mixture into eight equal portions.
Evenly spread one portion of the mixture onto one of the rolled rounds, leaving 1/2 inch around the edge clear.
Place the other round on top of the filling.
Press the edges together to seal the filling inside.
Roll out to a 5-inch diameter, dusting frequently with flour to prevent sticking.
Repeat with the remaining parathas.
Heat a griddle or frying pan over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil.
Place a paratha on it and brush the top with oil.
When light brown spots develop on the underside, turn the paratha over and cook until brown spots appear on the other side as well.
The whole process takes about 2-3 minutes.
Place the cooked paratha on a plate and cover with foil.
Cook all the remaining parathas in the same way and stack them under the foil.
If they are not to be eaten immediately, wrap them in foil or plastic wrap.
When you are ready to eat, warm them either in a preheated oven at 400°F for 10-15 minutes or in a microwave.
Chef
