Soya Keema Aloo Paratha Recipe
Description:
Savor the delightful fusion of flavors in this Soya Keema Aloo Paratha, a nutritious and protein-packed dish perfect for breakfast or dinner. Combining wholesome flours with spiced soy keema and mashed potatoes, these parathas are not just filling but also a treat for your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 ½ cups |
| Bajra Flour (Pearl Millet) | ¼ cup |
| Jowar Flour (Sorghum) | ¼ cup |
| Salt | To taste |
| Sunflower Oil | 1 teaspoon |
| Soy Chunks (Nuggets) – soaked and minced | 1 cup |
| Potatoes (Aloo) – boiled and mashed | 3 |
| Onion – finely chopped | 1 |
| Green Chillies – finely chopped | 2 |
| Red Chilli Powder | ½ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Mint Leaves (Pudina) | Small bunch |
| Ghee | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | Approx. 10g |
| Carbohydrates | Approx. 45g |
| Fat | Approx. 10g |
| Fiber | Approx. 6g |
Preparation Steps
-
Prepare the Soya:
Start by soaking the soy chunks in hot water for about 20 minutes until they soften. Drain excess water using a strainer, then blend the chunks in a turbo chop to create a fine soya mince, which will serve as your filling. -
-
Make the Dough:
In a large bowl, combine the whole wheat, bajra, and jowar flours with salt. Gradually add water to form a soft, firm dough. Knead in a teaspoon of sunflower oil to keep the dough smooth and non-sticky. -
Prepare the Filling:
Heat a heavy-bottomed pan or kadai over medium heat, adding a splash of oil. Sauté the chopped onions until they soften, then stir in the green chillies for a few seconds. Add the prepared soya keema and a pinch of salt, cooking until the mixture is dry. Incorporate the mashed potatoes, red chilli powder, garam masala, amchur, and mint leaves. Stir well and adjust the salt as needed. Remove from heat. -
Assemble the Parathas:
Divide the dough into six equal portions. Dust each portion with flour and roll into a 3-inch diameter circle. Place a tablespoon of the soya keema filling in the center, folding the edges of the dough over the filling to seal it. Gently flatten the stuffed dough ball, dust with flour again, and roll out to form a thick paratha. -
Cook the Parathas:
Heat a skillet over medium heat. Place the stuffed paratha on the skillet, drizzling with ghee. Cook on both sides until golden brown and crispy. Repeat with the remaining dough and filling. -
Serve:
Serve your Soya Keema Aloo Parathas hot, ideally with a refreshing bowl of Paka Kela Anar Raita for a balanced meal that’s bursting with flavor.
Enjoy this ultimate high-protein vegetarian dish, perfect for any time of the day!
