Name: Stuffed Soyabean Paratha recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: Stuffing -; 1 cup soya nuggets; 1 tbsp. oil; 1 tsp. cumin seeds; 1/2 tsp. carom seeds; 1 tsp. garlic, grated; 1-2 green chilies, chopped; 1/4 tsp. turmeric powder; 1/2 tsps. cumin powder; 1/2 tsp. coriander powder; 1/2 tsp. garam masala powder; 1/4 tsp. asafoetida; 1 tsp. sesame seeds; salt to taste; 1-2 tbsp. coriander leaves, chopped; 1 tsp. lime juice; 1-2 tbsp. fried onions; Dough -; 1 & 1/2 cups whole wheat flour; pinch of salt; 1 tbsp. oil

ABOUT Stuffed Soyabean Paratha RECIPE

Parathas, be they plain or stuffed are very nutritious and makes for a delicious treat. So here comes a healthy and a wholesome weekend breakfast menu of stuffed soybean parathas. Relish them with any side dish, pickle, yoghurt or butter.

Ingredients Serving: 3

Stuffing -
1 cup soya nuggets
1 tbsp. oil
1 tsp. cumin seeds
1/2 tsp. carom seeds
1 tsp. garlic, grated
1-2 green chilies, chopped
1/4 tsp. turmeric powder
1/2 tsps. cumin powder
1/2 tsp. coriander powder
1/2 tsp. garam masala powder
1/4 tsp. asafoetida
1 tsp. sesame seeds
salt to taste
1-2 tbsp. coriander leaves, chopped
1 tsp. lime juice
1-2 tbsp. fried onions
Dough -
1 & 1/2 cups whole wheat flour
pinch of salt
1 tbsp. oil

Instructions

Soak the soya nuggets in lukewarm water for 15-20 minutes. Squeeze out the water and blend till smooth.
Heat oil in a pan and temper with cumin seeds and carom seeds. Saute for a few seconds. Then add the garlic and green chilies. Fry till the garlic changes colour.
Add all the dry spices and mix well.
Immediately add the ground soya & sesame seeds. Saute for 1-2 minutes on a medium flame. Keep aside to cool down.
Add the fried onions & coriander leaves and mix. Now the stuffing is ready.
In a bowl, mix together the whole wheat flour, salt and oil. Add required quantity of water and knead into a stiff dough. Keep aside for 25-30 minutes.
Divide the dough into equal portions and roll out each portion into a small circle just like a poori, by dusting some flour.
Spoon 2 tbsp. of the filling in the centre and bring all edges together to secure firmly.
Flatten it a bit with your fingers. Now roll out each filled up dough into a large circle / chapatti by dusting some flour.
Heat a tawa / griddle and fry the rolled out stuffed parathas one at a time by drizzling some oil over and around the edges. Fry them till they are light golden in colour on both sides.
Serve them hot with any side dish, pickle, yoghurt or butter.

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