Ingredients

• Whole wheat flour: 1 cup
• Soya chunks: ½ cup
• Onion (finely chopped): 1 medium
• Green chili (finely chopped): 1 (optional)
• Ginger-garlic paste: ½ teaspoon
• Coriander leaves (chopped): 2 tablespoons
• Cumin powder: ½ teaspoon
• Coriander powder: ½ teaspoon
• Garam masala: ¼ teaspoon
• Salt: to taste
• Oil or ghee: for cooking
• Water: as needed

Preparation

In a bowl, mix wheat flour with a pinch of salt and water.

Knead into a smooth dough. Cover and let it rest for 15 minutes.

Soak soya chunks in hot water for 10 minutes.

Squeeze out the water and grind into a coarse mixture.

In a pan, heat a little oil. Add chopped onion, green chili, and ginger-garlic paste.

Sauté until golden. Add cumin powder, coriander powder, garam masala, and salt.

Stir in the ground soya chunks and cook for 2-3 minutes.

Add coriander leaves and mix well. Cool the filling.

Divide the dough into equal balls. Roll out one ball into a small disc.

Place a portion of the soya filling in the center.

Fold and seal the dough around the filling.

Roll out gently into a paratha, being careful not to tear it.

Heat a tawa or skillet. Place the rolled paratha on it.

Cook on both sides, applying oil or ghee, until golden brown spots appear.

Serve hot with curd, pickle, or chutney.

Serving : 2

Notes

1. Soya chunks are an excellent source of protein, making this a great option for vegetarians.
2. Add grated carrots or spinach to the filling for extra nutrition.
3. Adjust green chili and spices to your taste.