Soya Chunks or Soya granules are always a rich source of protein and it provides essential nutrients required to fulfill a vegetarian diet. These soya chunks are a versatile ingredient in cooking it can be used in curries, gravies can be added with rice or even made as a stuffing for parathas.

It gives mild meaty taste and it is a good alternative for meat. It is has the capacity to absorb the masalas or flavours added so it is rich in taste and it is full of goodness of protein. Try this vegetarian version of stuffed paratha which doesnot requir any side dish and simply served with raitha and pickle.

Soya Chunks Paratha

For stuffing:
Soya Chunks/ Soya Vadi/ Soya Kheema- 1 cup
Oil- 2 teaspoons
Fennel seeds- 1/2 teaspoon
Ginger garlic paste- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Salt- to taste

For paratha:
Wheat Flour/ Atta- 1 1/2 cups
Salt-to taste
Oil- 2 teaspoons
Soya Stuffed Paratha

  • Boil some water and put the soya chunks and cook for about 5-10 minutes. Switch off the gas and drain the chunks from hot water using a  ladle and allow to cool. Once they got room temperature squeeze them well and remove the water well; set aside.
  • In a  blender add the soya chunks and pulse twice or thrice until the soya chunks resembles crumble.
  • In a pan heat oil and add the fennel seeds. Once aroma arises add the chopped onion and saute for a minute then add the ginger garlic paste and cook till the raw smell leaves.
  • Now add the minced soya chunks, salt, turmeric powder, chilli powder and coriander powder and cook for a minute till the raw masala smell leaves.
  • Now add the garam masala powder and the coriander leaves and cook for a fifteen seconds and switch off the gas and allow the mixture to cool.
  • Mix well and make them into 7-8 lemon sized balls; set aside.
  • In a bowl take the whole wheat flour, salt and oil  and mix well. Add water little by little and make in to a dough.
  • Transfer the dough to a flat surface and knead to make it soft and pliable.
  • Set aside covered for 5- 10 minutes to soften the dough.
  • Divide the dough into 7-8 lemon sized balls.
  • Spread the dough into a small disc using a rolling pin. Keep a soya masala ball inside and gather the edges and press well to seal.
  • Press the stuffed balls to flatten using your  fingers.
  • Dust each stuffed balls with atta and spread each balls into a thin flat parathas.
  • Heat a pan on high flame till smoking hot reduce the flame to low and drizzle half a teaspoon of oil, cook the paratha till brown spots appear on each side.
  • Serve hot with curd or pickle. 

Meal maker Stuffed Paratha