Name: Minced Soyachunk Stuffed Paratha recipe by Krishna Priya at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Soyachunk - half a cup soaked in water for 10 mins; Wheat Flour - 1 Cup; Onions - 1 no; Ginger/garlic paste - teaspoon; Chilli paste(green or red) - 1 teaspoon; Turmeric - 1 pinch; Coriander power - 1/4 teaspoon; Lemon juice - half medium sized lemon; Salt - as per taste; Oil - for frying; Water - for kneading the flour

Ingredients Serving: 2

Soyachunk - half a cup soaked in water for 10 mins
Wheat Flour - 1 Cup
Onions - 1 no
Ginger/garlic paste - teaspoon
Chilli paste(green or red) - 1 teaspoon
Turmeric - 1 pinch
Coriander power - 1/4 teaspoon
Lemon juice - half medium sized lemon
Salt - as per taste
Oil - for frying
Water - for kneading the flour

Instructions

Coursely grind the onion and soaked soyachunk seperately and keep aside.
Keep a kadai on stove. Add oil (add just enough to fry not more than that) and allow it for few seconds to heat up. Add mustard seeds and allow it to sprinkle.
Add then coursely ground onions and fry for few mins till the raw smell goes. Then add ginger garlic paste and chilli paste and fry till the raw smell leaves.
Add turmeric and coriander powder and fry for few more seconds.
Add the coarsely ground soya chunk mixture and fry for few minutes till the raw smell leaves.
Lastly, add the lemon juice and salt as per taste and cook for few more minutes until the mixture gathers together.
Remove from stove and allow it to cool down.
Prepare the paratha dough by mixing the wheat flour with a pinch of salt and spoon of oil along with enough water to make it soft.
Split the dough into 2 portions and make 2 smooth round balls.
Start from the edges and use your thumb and index finger and press and flatten slightly. Repeat it till a small pocket forms. Alternately you can spread the dough with the roller.
Place this spread dough in your palm and with help of spoon transfer a portion of the soya chunk stuffing in the center of dough.
Close the edges like a potli (rug sack) bag and roll them into balls.
Season the dough with wheat flour and spread it using a roller.
Heat tawa and transfer the paratha to tawa. Oil it both sides and cook until crisp.
Enjoy the hot crispy parathas with spicy tomato or mint chutney.

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