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Soya Granules Paratha recipe – Soya Chunks Stuffed Paratha Recipe

Soya Granules Paratha recipe – Soya Chunks Stuffed Paratha Recipe

Soya Granules paratha is a tasty and very easy to make breakfast recipe. Soya chunks stuffed paratha can be served to guests and packed in kids lunch box too. Made of soya granules, green coriander and wheat flour these parathas can be served steaming hot. With highly nutritional value, it is perfect to add to your daily menu.

Here is an easy recipe of Soya Granules paratha with step by step pictures. Serve these lip-smacking and mouth-watering Soya Granules stuffed paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!

Directions

Making:

Pour 1 cup of water into a vessel and place it on flame. Once the water starts boiling, put the soya granules into it. Turn off the flame and cover the vessel. Let the soya granules immersed in boiled water for 10 minutes until it turns puffy. 

Soya chunks stuffed paratha

Meanwhile, knead the dough. Take wheat flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough. Less than a cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

Soya chunks stuffed paratha

Soya granules have puffed up. Mix it really well and now make stuffing. Heat a pan and pour 1 tbsp of oil into it. When the oil gets heated, splutter cumin seeds into it then add green chilly paste, ginger paste, asafoetida and capsicum into it. Mix everything really well and saute the capsicum until it turns crunchy.Soya chunks stuffed paratha

Now add soaked soya granules, salt and green coriander into it. Mix everything really well and saute the stuffing for 2 minutes. After that, stuffing will be ready. Turn off the flame and transfer it to a bowl so that it cools down quickly.

Soya chunk stuffed paratha

Dough is ready as well. Pinch a medium sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 4-5 inch diameter thick parantha. Evenly spread some oil on the top.

Soya chunks stuffed paratha

Now place some stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

Soya chunks stuffed paratha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin. 

Soya chunks stuffed paratha

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.

Soya chunks stuffed paratha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.

Soya chunks stuffed paratha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.

Soya chunks stuffed paratha

Parantha is now roasted well. Transfer it on a bowl placed over a plate or napkin paper. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Soya granules paranthas are now ready.

Soya chunks stuffed paratha

Serving:

Serve these lip-smacking and mouth-watering Soya Granules stuffed paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!

Suggestion

  • If you want to skip capsicum then add potato, paneer or anything else instead of it.

 

Soya Granules Paratha recipe - Soya Chunks Stuffed Paratha RecipeSoya chunks stuffed paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Wheat flour – 2 cups
  • Oil – 1 tbsp
  • Salt - ½ tsp or to taste
  • Soya granules – 1 cup
  • Capsicum – 1 cup (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 4-5 tbsp (for making stuffing and paranthas)
  • Green chilly paste - ½ tsp
  • Ginger paste - ½ tsp
  • Asafoetida – 1 pinch
  • Cumin seeds - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Pour 1 cup of water into a vessel and place it on flame. Once the water starts boiling, put the soya granules into it. Turn off the flame and cover the vessel. Let the soya granules immersed in boiled water for 10 minutes until it turns puffy.
  2. Meanwhile, knead the dough. Take wheat flour in a big mixing bowl and add salt and oil into it. Mix everything really well. Now add water in small portions and knead a soft dough. Less than a cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
  3. Soya granules have puffed up. Mix it really well and now make stuffing. Heat a pan and pour 1 tbsp of oil into it. When the oil gets heated, splutter cumin seeds into it then add green chilly paste, ginger paste, asafoetida and capsicum into it. Mix everything really well and saute the capsicum until it turns crunchy.
  4. Now add soaked soya granules, salt and green coriander into it. Mix everything really well and saute the stuffing for 2 minutes. After that, stuffing will be ready. Turn off the flame and transfer it to a bowl so that it cools down quickly.
  5. Dough is ready as well. Pinch a medium sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 4-5 inch diameter thick parantha. Evenly spread some oil on the top.
  6. Now place some stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  7. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.
  8. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.
  9. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.
  10. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.
  11. Parantha is now roasted well. Transfer it on a bowl placed over a plate or napkin paper. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Soya granules paranthas are now ready.
  12. Serve these lip-smacking and mouth-watering chana dal paranthas steaming hot along with curd, green coriander chutney or tomato sauce. Enjoy!