Another way to sneak the soya chunks aka meal maker is,making a stuffing or filling for paratha(flat bread ) or sandwich.
I always use some veggies like cauliflower or broccoli along with the soya chunks to make the filling.This way vegetable can also be included in the diet.
If you are using soy granules then no need to pulse it,you can use it according to the package instructions.But here I used the regular soya chunks and mince it and used.
Soya Kheema Paratha/Soya chunks Stuffed Paratha
Basic Information Preparation time 20 minutes
Cooking time 30-35 minutes
Cooking time 30-35 minutes
Makes 10
Ingredients
For the stuffing/filling
Ingredient | Quantity |
|---|---|
Soya Chunks | 1 cup |
Cauliflower(grated) | 1 -1.5 cups |
Ginger/inji(grated) | 1/2 tsp |
Green chilly/pachamilagai | 1(finely chopped) |
| Turmeric powder | 1/4 tsp |
| Red chilly powder | 1/2 tsp |
1/8 tsp | |
Coriander powder | 1/2 tsp |
Amchur powder | 1/4 tsp |
Salt | 1/2 tsp |
| Cumin seeds/jeeragam | 1/2 tsp |
| Butter/Vennai or oil | for brushing the parathas |
| Oil | 2 tsp |
For the Dough
Ingredient | Quantity |
|---|---|
Wheat flour/gothumai maavu | 2 cups |
Salt | 1/2 tsp |
Water | to knead |
| Oil | 1 tbs |
| All purpose flour/maida | for dusting |
- Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.
- Cook the soya chunks in boiling water with a pinch of salt.Once its cookes put off the flame and rinse the soya chunks in the cold water for couple of times.Squeeze all the water and pulse it in a blender to bit fine paste.
- Now in a pan heat a tsp of oil and crackle the cumin seeds.Add the green chilly and grated gingersaute it for a minute.Then goes in the grated cauliflower and ground soya chunks,spice powders,salt and corinader leaves..Cook it for couple of minutes and stir in between.Put off the flame.The stuffing is ready.
- Now roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.
- Roll it gently to slightly thicker parathas.Heat a griddle and once the griddle becomes hot enough,carefully transfer the rolled parthas to the griddle.Cook it for a minute and flip it to the other side and drizzle some oil or butter and cook it till both the sides become nice golden spots.Transfer it to a plate and continue it for the rest of the parathas
- Serve it with warm with raitha and pickle.
- While kneading the dough sprinkle little water at a time and knead it.
- Fesh methi leaves/fenugreek leaves can also be added along with cauliflower.
- If you feel the stuffing is not dry,add a fistful of thin poha/riceflakes and mix it well.
Enjoy.............................
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