Indian kitchens believe that if you can mash it or knead it, you can turn it into a paratha. And nothing puts that theory to the test better than this recipe for soya chunk manchurian paratha. The stuffing is made from soya manchurian, using Aashirvaad Soya Chunks, because they’re fat-free and high in protein (53g/100 g). The dough also uses Aashirvaad Shudh Chakki Atta, made with 0% maida and 100% whole wheat. The result is a protein-rich, delectable paratha that will have everyone asking for seconds. About The Creator: Erikaa Kathuria | @the.food.talks By day, a corporate lawyer navigating complex transactions by evening, a passionate home cook exploring flavours, techniques, and cuisines from around the world. With the same precision and creativity applied in the boardroom, they approach the kitchen as a place of experimentation, balance, and joy—proving that discipline and passion can thrive side by side. My journey of cooking started when I was in standard 8, as a punishment by my mom, which turned me to start loving cooking and enjoying flavours.