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Friday, 25 November 2016

Stuffed Soyabean Paratha


          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. 

          They can also be had for lunch, dinner, snack, brunch or as a lunch box meal too. In fact you can enjoy them anytime of the day. So check for an easy step by step method with pictures to prepare it.












Stuffing-

  • 1 cup soya bean chunks
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/2 tsp. carrom seeds (ajwain)
  • 1 tsp. garlic, grated
  • 1-2 green chilies, chopped
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. asafoetida 
  • salt to taste
  • 1 tsp. sesame seeds
  • 1 tsp. lime juice
  • 1-2 tbsp. coriander leavers, chopped
  • 1-2 tbsp. fried onions

Dough

  • 1 1/2 cups whole wheat flour
  • pinch of salt
  • 1 tbsp. oil 








          Soak the soya chunks 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 and sesame seeds. Saute for 1-2 minutes on a medium flame.

          When done, add the lime juice and give it a stir. Keep aside to cool down. Add the fried onions and 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. Stuff the remaining dough with the prepared filling.

          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.





                              Soak the soya chunks 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 carrom 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.




                                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. 




                               All the parathas are now fried.






                               Serve them hot with any side dish, pickle, yoghurt or butter.












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