Breakfast Options
Soya Keema Paratha
Whole wheat parathas stuffed with spiced soya granules, cooked with very little oil and served with curd. A filling desi breakfast.
440
kcal
23g
protein
58g
carbs
12g
fat
Per serving · makes 2 · 35 minutes
Ingredients
- •120 g whole wheat atta, for 4 parathas
- •50 g soya granules (dry weight), soaked in hot water 10 minutes and squeezed very dry
- •1 onion (50 g), very finely chopped
- •1 green chilli and coriander leaves, finely chopped
- •1/2 tsp each of garam masala, amchur, red chilli and cumin, salt
- •3 tsp oil (15 g): 1 for the filling, 2 for the tawa
- •200 g curd, to serve
Method
- 1.Knead the atta with a pinch of salt and water into a soft dough. Rest 10 minutes.
- 2.Heat 1 tsp oil, add cumin and the onion and cook 2 minutes. Add the squeezed soya, chilli and spices and cook 4 to 5 minutes until dry and fragrant. Add coriander and cool.
- 3.Divide the dough into 4 balls. Roll each into a small round, place a quarter of the filling in the centre, close it up and roll out gently.
- 4.Cook on a hot tawa, flipping once, then brush lightly with oil and press until both sides have brown spots.
- 5.Serve 2 parathas per person with 100 g curd.
Coach’s note
Make the soya filling the night before and keep it in the fridge, morning parathas take 15 minutes. The filling must be dry and cool or the paratha tears while rolling.
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