Soya Chunks Paratha
Today I made a very different type of paratha.
Early morning when I got up to prepare lunch boxes I did not feel like making usual menu of Roti &Vegetable. So thought of making paratha.
Ingredients for stuffing -
Soya chunks - 20 medium size pieces
Boiled Potatos - 2 medium size
Kasoori Methi - 2 tablespoons
Spices
Ginger paste - 1 teaspoon
garlic paste - 1 teaspoon
Corrinder Powder - 1/2 teaspoon
Cumin Seed Powder - 1/2 teaspoon
Chilli powder - per taste
Salt - per taste
Ingredients for Paratha cover
Whole wheat flour - 2 cups
Oil/ghee - 2 Table spoons
Salt - 1/2 teaspoon
Milk/water for kneading dough
Wheat flour for rolling the parathas
Butter for frying the parathas
Recipe -
Mix all the ingredients for paratha cover and knead smooth dough using milk or water.
The dough should not be hard it should be slightly loose so that rolling of paratha is easy.
Cover the dough and keep aside till stuffing is prepared.
Put soya chunks in pot, pour water over it and put it on gas stove and bring it to boil.
Once it starts boiling reduce the heat and simmer it for 5 minutes.
After 5 minutes remove it from the heat, drain the hot water and rinse it in cold water.
Remove it from cold water sqeeze the chunks.
Put the chunks in grinder/ mixer bowl along with spices and grind it.
Peel the boiled potatos and mash it
Mix together mashed potatos, Kasoori methi and ground soya chunks.
Mix it well.
Now start making paraths -
Divide the Paratha cover and stuffing in 8 portions.
Take a portion of dough and roll it in roughly 4 inch circle.
Put girdle/tawa on gas so it starts getting heated.
Put one portion of stuffing in the dough circle and cover it from all side, sprinkle some wheat flour over it and roll it in round shape of around 6 to 7 inches or per thickness you like.
Put rolled paratha on hot girdle/tawa after 10 seconds or so turn the side.
Apply butter and fry till it shows brown spots on both sides.
Serve it with curd/pickle or it can be eaten as it is.
Even the cold parathas taste good.
Hope you will like it.
No comments:
Post a Comment