Soya Kheema Paratha

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.

INGREDIENTS:
For stuffing:
Soya Chunks/ Soya Vadi/ Soya Kheema- 1 cup
Oil- 2 teaspoons
Fennel seeds- 1/2 teaspoon
Onion-2
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

PROCEDURE:

• 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. 

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Chicken Paratha/ Chicken Kheema Paratha

I had started a paratha marathon earlier and all were vegetarian version of the parathas. So I planned to add a non veg parathato the collection. So here comes the chicken paratha recipe. You can make this with minced chicken or fresh boneless chicken / frozen chicken breasts.

About the taste you need nothing to eat with this. Even a pickle or curd is not needed. So tasty to eat as such. I felt it is a real treat to my taste buds  andI  believe you too would feel the same after making these parathas. Perfectly suits for lazy week end meal. Easy to make treat for people those who love chicken. I am sure you are going to love these parathas.

Preparation Time: 15 minutes
Cooking Time:- 20 minutes
Cuisine: North Indian
Makes: 10 parathas

INGREDIENTS:
For Chicken Stuffing:
Chicken breast / boneless chicken-1(250 gms)(or) Chicken Kheema- 250 grams
Oil- 2 teaspoons
Onion, chopped-2
Ginger garlic paste- 1 teaspoon
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 1/2 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 1 tablespoon
Salt- to taste

For Parathas:
Wheat Flour- 2 cups
Salt- to taste
Oil- 2 teaspoons

PROCEDURE:

• If you donot get chicken kheema you can follow this procedure. Take the chicken breast and cut it into small pieces.
• In a blender jar add the pieces and pulse it twice or thrice. It resembles a paste but do not worry If small pieces found also will get cooked and mashed later on; set aside.

• Heat oil in a pan add onion and a pinch of salt. Cook for thirty seconds add ginger garlic paste and cook for fifteen seconds till the raw smell leaves.
• Add ground chicken, turmeric powder, chilli powder and coriander powder, garam masala powder and salt; mix and cook well by constant stirring. 

• Chicken starts to cook and resembles scrambled eggs. Initially it looks dry. Once the chicken get cooked the moisture from the chicken comes out and wet the mixture. So donot add any water. 

• Once the mixture get cooked(around 5- 7 minutes) add the chopped coriander leaves and switch off the gas.
• Allow the mixture to cool. Once it cools down using your fingers break the chicken lumps into fine crumbles.Then make them in to 9-10 lemon sized balls.
• To make parathas, take the Whole wheat flour in a bowl and add salt and oil. Dry mix  and then pour the water and mix well to make a dough.

• Transfer the dough into a flat surface and knead for five minutes to get a soft pliable dough.
• Rest this dough covered for further 5 to 10 minutes to soften the dough. 
• Divide the dough into 9-10 lemon sized balls.
• On a floured surface spread the ball into a small disc.

• Keep one of the chicken stuffing inside and gather the edges and press well to seal well.
• Using fingers flatten the balls and dust them in flour and spread them in to thin parathas.

• Heat a pan and sprinkle half a teaspoon of oil and cook both sides of the parathas till golden brown spots starts to appear.

• Note: If you use chicken Kheema(minced chiken) directly add once the onion and ginger garlic get cooked.

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Palak Paratha/ Spinach Paratha

       Palak Paratha is one of the healthiest paratha. Spinach is abundance in nutrients so i like to include this veggie in my family food in one or the other way. I made these parathas years before after that i shifted my diet pattern according to my sons palette. Now he eats rotis and parathas so i  can include them again in my diet by making more healthy parathas like this.

       Parathas are tasty and healthy if they are prepared using less oil. Perfect for travel food and also for lunch boxes. Prepare this parathas weekly once at your home and stay healthy.

INGREDIENTS:
Spinach/ Palak, cut- 3/4 cup (1 bunch)
Green chillies, cut- 2
Ginger, cut- 1 inch
Turmeric powder- 1/4 teaspoon
Garam masala powder- 1/2 teaspoon
Ajwain or Jeera- 1 teaspoon
Atta/ Wheat Flour- 1½ cup
Salt- to taste
Oil- 2 teaspoons+ to roast

PROCEDURE:

• Wash the spinach leaves and roughly chop them or tear them with hand and keep inside the blender jar.
• Add green chillies and ginger with this and grind as a smooth paste without adding any water.

• In a bowl add the wheat flour, salt and two teaspoons of oil, ground spinach puree, turmeric powder, garam masala powder and ajwain.
• Mix them together. Add water little by little and make it as a dough.
• Transfer the dough into a flat surface and knead to make a soft pliable dough. Drizzle a teaspoon of oil in hand and knead well if the dough is not soft; set aside for 5- 10 minutes to get the dough to soften.

• Divide the dough into 6-7 balls.
• Dust with flour and spread each balls as thin parathas using rolling pin.

• Heat a pan on medium flame and drizzle half a teaspoon of oil and roast the parathas both sides till brown spots appears.

• Serve with curd or pickle.

• Note: You can make this paratha by chopping spinach and slightly wilt them and follow the same procedure. Refer here if you are planning to do like that way.

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Paneer Paratha/ Cottage Cheese Paratha

        Paneer Paratha is a super easy stuffed flat bread made with cottage cheese, spices and herbs. Today i prepared this stuffed paratha for lunch and we loved it a lot. It does not require any curry to pair with. Simply dip in pickle or yogurt and have it. Perfect stuffed bread for lunch box or picnick. So easy to prepare for unexpected guest arrival.

       I have used here frozen paneer you could use fresh paneer too for this recipe. Drain the water well and use it for the recipe to get perfect parathas. I love the paneer and ajwain combo as i expected this tastes divine for my taste buds.

INGREDIENTS:
For Paneer Stuffing:
Paneer, fresh/ frozen- 2 cups
Chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Ajwain/ Omam- 1/2 teaspoon
Salt- to toaste
Coriander leaves,chopped- 1 tablespoon

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

PROCEDURE:

• Squeeze the paneer well and drain the water from fresh or frozen (thawed)paneer.
• In a  blender add the paneer pieces and pulse twice or thrice until the paneer resembles crumble.

• Transfer into a bowl and add chilli powder, garam masala powder, ajwain, salt and coriander leaves.
• 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 paneer 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.

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Onion Paratha/ Pyaaz Ka Paratha

       Onion parathas are simple to make parathas without any veggies. Some days we run out of any veggies due to some reasons  like cleaning or just back from travel. Those days we feel like have some home cooked food and our body wont allow to go out and buy some veggie.

       Every home we keep onion and atta if we go out too. So we can make a yummy filling dish out of it and treat the taste buds with our home cooked food. I love the caramelized sweet taste of those cooked onions inside the parathas. I have it without any side dish as it has some spices inside it. Do try this and let me the outcome.

Preparation Time: 10 minutes
Cooking Time:10 minutes
Cuisine: North Indian
Serves:7-8 parathas

INGREDIENTS:
For Onion stuffing:
Onion- 3 big or 5 medium sized (2 ½ cups)
Oil- 2 teaspoons
Jeera- 1/2 teaspoon
Ginger garlic paste- 1 teaspoon
Salt- to taste
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoon

For Parathas:
Atta/ Wheat Flour- 1½ cups
Salt- to taste

Oil- 2 teaspoons

PROCEDURE:

• To make Onion stuffing, finely chop the onion. You can make this parathas without cooking the onions too. Just mix the chopped onion, chilli powder, garam masala and coriander leaves together and take a tablespoon of mixture inside the rolled disc of paratha and spread and cook them. (or) Follow this half cook method to get slight sweet and tasty parathas.
• Heat oil in a pan and fry jeera. Add the chopped onion and cook for fifteen seconds.

• Add the ginger garlic paste and salt; cook till the raw smell leaves and the moisture almost evaporates.
• Add the masala powders turmeric powder, red chilli powder and garam masala and mix well and cook till the raw masala smell leaves for fifteen seconds. 

• Add the chopped coriander leaves and switch off the gas.
• Allow the mixture to cool. Once it cools down make them in to small lemon sized balls.
• To make parathas, take the Whole wheat flour in a bowl and add salt and oil. Dry mix  and then pour the water and mix well to make a dough.

• Transfer the dough into a flat surface and knead for five minutes to get a soft pliable dough.
• Rest this dough covered for further 5 to 10 minutes to soften the dough. 
• Divide the dough into 7-8 lemon sized balls.

• On a floured surface spread the ball into a small disc.
• Keep the onion stuffing inside and gather the edges and press well to seal well.

• Using fingers flatten the balls and dust them in flour and spread them in to thin parathas.

• Heat a pan and sprinkle half a teaspoon of oil and cook both sides of the parathas till golden brown spots starts to appear.

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