VEG KEEMA PARATHA / SOYA KEEMA PARATHA

         After my soya chunks curry, I try to cook few other soya chunks recipes and this is one of the try. This is not soya chunks but its smaller than that, tiny bits called Soya Chura. I bought the MDH soyatein brand, if you want to know. I got this inspiration of making parata when I saw thisin Ananda bhavan menu. They had made it with maida and it was square in shape too. I made it just like any other stuffed parathas. Used atta for making dough.

          I just made this with lots of masala powders to overcome the usual soya smell. And since the size of this soya chura is really tiny, I think it blends well with the masalas coz of that. You can even try this soya keema masala as such as accompaniment or simply wrap in roti as well.

Ingredients(makes 4-5 parathas)

Soya ‘chura’	3/4 cup
Onion	1
Tomato	2
Turmeric	1/4 tsp
Red chilli powder	1 tsp
Garam masala powder	1 tsp
Dhaniya powder	2 tsp
Coriander leaves,chopped	4 tblsp
Ginger garlic paste	1 & 1/2 tsp
Salt	As needed

                                                                           To temper

Oil	1 tblsp
Fennel seeds/ Soambu	1 & 1/2 tsp

                                                                        For the dough       

Atta	1 & 1/4 cup
Oil	1 tblsp
Warm water	as needed
Salt	As needed

Method

Prepare dough and let it rest while we prepare the soya keema. Boil enough water and soak the soya chura for 10 minutes. Drain,wash it and squeeze the water. Repeat the process once again but with salt this time. Heat a pan with oil and season with fennel, add onion and fry for 2 minutes. Add ginger garlic paste and fry till raw smell goes off. Add chopped tomatoes and salt. Fry till soft. Add all the powders and fry till the masala turns mushy. Add the squeezed soya churas. Add 1/4 cup water to blend the masala well with the soya and cook for 8 minutes (or until water evaporates)in low to medium flame to make a dry soya keema. Roll a thick roti and spoon generous amount of the keema and roll into parathas carefully. Cook both sides until golden brown in medium flame with oil drizzled over.

 

Serve hot with onion raita, the best combo. Tastes great if eaten as such too, but best with the raita!

 

 

                                                                         Notes

Soaking and squeezing out twice is a very important step to overcome the soya smell. so follow the step.

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