Soya Kheema Paratha Recipe

This particular paratha stuffed with soya tastes delightfully delicious. It is a great variation to give to the children during their meal times or even as part of their tiffin. Presence of soya makes these paratha rich in protein.

Nutritional info

  • 2.8 mg
    Iron
  • 251.7 kcal
    Energy
  • 1.5 mg
    Vitamin C
  • 28.7 gm
    Carbohydrate
  • 7.7 gm
    Total Fat
  • 77.4 mg
    Calcium
  • 9.5 mcg
    Vitamin A
  • 7.1 gm
    Protein
  • Ingredients
  • Step-by-Step
4.0 Tbsp(22.0 gm) Soya Granules
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1/4 Tsp(0.09 gm) Kasuri Methi
1/4 Tsp(0.59 gm) Jeera
1/4 Grated Tsp(0.47 gm) Ginger
1/4 Tsp(1.0 gm) Green Chilli Paste
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Powder Tsp(0.54 gm) Red Chilly
0.13 Tsp(0.18 gm) Garam Masala
0.13 Tsp(0.22 gm) Jeera Powder
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(4.0 gm) Ghee
1.0 Tsp(3.0 ml) Oil
30.0 Ml(30.0 ml) Water

  • In a pan, heat 2 tsp oil.

  • Add 1/4 tsp each of jeera, grated ginger and green chilli paste, 1 tbsp of chopped onion and saute well.

  • Then, add 1/4 tsp red chilly powder, 1/8 tsp jeera powder, 1/4 tsp dry mango powder, 1/4 tsp salt, 1/8 tsp garam masala, 1/4 tsp kasuri methi, soaked soya granules and mix well.

  • Add 1 tsp of chopped coriander leaves and mix again.

  • Keep this prepared stuffing aside and knead the dough for the paratha.

  • Next, take a dough ball and flatten into a paratha.

  • Fill the stuffing, fold and seal the edges.

  • Roll into a paratha.

  • Heat the tava and add 1 tsp ghee.

  • Roast from both sides.

  • Serve with chutney/Nestlé A+ Curd.

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