Soya keema paratha / Soya kheema paratha is a healthy, spicy and tasty stuffed flatbread prepared by stuffing soya keema in wheat flour dough, then flattened and cooked on tawa.

Soya keema is made by tossing minced soya in spicy onion mixture. This keema is the key factor in making these delicious paratha. Soya kheema paratha is easy to make and tastes best when served hot with raita.

Other recipes with soya chunk that might interest you:

Soya chunks fry, Soya chunks kurma, Soya chunks biryani, Thalappakatti soya chunks biryani, Soya chunks kola urundai, Chicken keema samosa, How to cook soya chunks

This recipe involves making of dough (outer layer) and soya keema (stuffing). Below is the detailed description with images which makes it look little longer, but is actually easy to make.

Trust me this paratha looks and tastes so same like mutton keema. To improvise this recipe you could add chopped green chilli and some cooked matar or green peas. Green peas will enhance the taste of this paratha. Green chilli for that chat pata feeling in the palate. Also you can alter the spiciness by adding more or less red chilli powder according to your taste and preference. So let’s quickly get to the making of keema paratha!

I have posted many paratha recipe earlier with stuffing and without stuffing with maida and with wheat flour, but this keema paratha is my all time favorite one.

Mooli paratha, Broccoli paratha, Aloo paratha, Paneer paratha, Green peas paratha, Masala paratha, Lachha paratha

Soya keema paratha, Soya kheema paratha

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Lunch, Dinner, BreakfastCuisine: IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Soya keema paratha is a healthy, spicy and tasty stuffed flatbread prepared by stuffing soya keema in wheat flour dough, then flattened and cooked on tawa.

Ingredients to make soya keema paratha dough

2 cups, Wheat flour
1 teaspoon, Oil
Salt – as per taste
Water – to knead dough
INGREDIENTS FOR SOYA KEEMA PARATHA STUFFING
1 cup, Soya chunk
1 nos., Onion (small sized)
1/2 teaspoon, Ginger garlic paste
1 teaspoon, Red chili powder
1/2 teaspoon, Garam masala powder
1/4 teaspoon, Turmeric powder
Salt – to taste
1 tablespoon, Oil
1/4 teaspoon, Cumin seeds
1 tablespoon, Cilantro
5 tablespoon Oil/ butter (for making paratha)

Directions to make Soya kheema paratha

In a bowl add wheat flour, salt and oil. Mix well and add water gradually to make a soft dough. Keep it aside for 20 minutes.
Now add water and salt in a pot. When the water starts boiling add soya chunks in it. Put off the flame and allow the soya chunks in the water for 5 to 10 minutes. After 5 to 10 minutes you will notice soya chunk double in size.
Drain the water and squeeze excess water from soya chunk and allow it to cool down.
Now in a blender add cooked soya chunk and grind it into keema i.e it should look minced.
Now heat oil in a pan add cumin seeds after it crackles add chopped onion and saute well, then add ginger garlic paste and saute until the raw smell goes. Now add turmeric powder, chili powder, garam masala powder and salt.
Mix well, add minced soya chunk. Give it a good stir till everything looks well combined. Now reduce the flame and allow this mixture to cook for 3 to 5 minutes with lid on (no need to add water) so that the raw flavors of the spices go.
Now add chopped cilantro and put off the flame. Mix well and allow the mixture to cool down completely. When the mixture has completely cooled take small portions and make it into small balls of equal size.
Now pinch a small portion of dough and flatten it into small circle.
Place the soya keema ball in the center and pleat it. Pinch of the excess dough from the center.
Now dust flour and flatten it gently and evenly into paratha with a rolling pin.
Heat a pan and place the flattened paratha and drizzle some oil around it. When you see brown spots flip gently and cook the other side. When done transfer it to a plate and serve it hot with raita!

Notes

* 1 cup = 235 ml

HOW TO MAKE SOYA KEEMA PARATHA WITH STEP BY STEP IMAGES

In a bowl add wheat flour, salt and oil. Mix well and add water gradually to make a soft dough. Keep it aside for 20 minutes.
Now add water and salt in a pot. When the water starts boiling add soya chunks in it. Put off the flame and allow the soya chunks in the water for 5 to 10 minutes. After 5 to 10 minutes you will notice soya chunk double in size. Drain the water and squeeze excess water from soya chunk and allow it to cool down.
Now in a blender add cooked soya chunk and grind it into keema i.e it should look minced.
Now heat oil in a pan add cumin seeds after it crackles add chopped onion and saute well, then add ginger garlic paste and saute until the raw smell goes. Now add turmeric powder, chili powder, garam masala powder and salt.
Mix well, add minced soya chunk. Give it a good stir till everything looks well combined. Now reduce the flame and allow this mixture to cook for 3 to 5 minutes with lid on (no need to add water) so that the raw flavors of the spices go.
Now add chopped cilantro and put off the flame. Mix well and allow the mixture to cool down completely. When the mixture has completely cooled take small portions and make it into small balls of equal size.
Now pinch a small portion of dough and flatten it into small circle.
Place the soya keema ball in the center and pleat it. Pinch of the excess dough from the center.
Now dust flour and flatten it gently and evenly into paratha with a rolling pin.
Heat a pan and place the flattened paratha and drizzle some oil around it. When you see brown spots flip gently and cook the other side. When done transfer it to a plate and serve it hot with raita!