A beautiful protein option for vegetarians, soya tastes so yumm when filled into a parantha.
- Soya granules- ½ cup
- Salt- 1 tsp
- Turmeric- ½ tsp
- Garam Masala– ½ tsp
- Red chilly powder- ½ tsp
- Ginger – 1/2 tsp, finely chopped
- Garlic – 1/2 tsp, finely chopped
- Oil- 1 tsp
- Onion- 2 tbs, finely chopped
- Peas- ¼ cup
- Cumin seeds- 1 tsp
- Green chillies- as per taste
- Fresh coriander- 2tbs, finely chopped
- Whole wheat flour- 1 cup
- Water- as required
- Soak soya granules in hot water for 15 min.
- Knead the flour using water into a soft dough, and let it rest for 15 minutes.
- Heat oil in a pan and cumin seeds. Let them crackle and add garlic, followed by onions. Sauté for a while.
- Add ginger, tomatoes (optional), and green chillies (if using).
- Add all the dry spices and mix.
- Put in the boiled peas and soaked and drained soya. Add a little water if required. Mix nicely, cover and cook for 10 min.
- Open the lid and let the excess moisture evaporate. Add coriander and mix.
- The stuffing for parantha is ready.
- Roll out the dough, place the stuffing in the middle, seal and roll again.
- Heat a griddle or a non-stick pan and shallow fry the rolled out parantha using very little oil or no oil at all.
- Alternatively, cook them in an air fryer.
- Serve hot with your favorite pickle, curd or tea.