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.
Ingredients
UNITSIngredients
For the dough:
2 cupsAashirvaad Shudh Chakki Atta
as neededWater
1 tspOil
½ tspSalt
For the Manchurian stuffing:
1 cupAashirvaad Soya Chunks
2 tbspOil
1 tbspGinger-garlic paste
2Green chillies, chopped
½ cupOnion, finely chopped
½ cupGrated, mixed vegetables (capsicum, carrot, cabbage)
In a large bowl, add the Aashirvaad Shudh Chakki Atta, salt, and oil. Now, gradually add water, and knead the dough to a smooth and soft dough. Cover the dough and let it rest for 15-20 minutes. Meanwhile, prepare your filling.
Description - Step 2
Prep the soya chunks
Boil the Aashirvaad soya chunks in salted water for 5-7 minutes. Drain and rinse them in cold water. Make sure to squeeze out all excess water completely. In a bowl, mix the squeezed soya chunks with maida, corn flour, red chilli powder, a tsp of water (to help bind), and a pinch of salt.
Description - Step 3
Fry the soya chunks
Add oil to a pan and place it on a medium-high flame. Shallow-fry the coated soya chunks till they turn golden and crispy. Set them aside on a paper towel and let them cool. Now, add the cooled soya chunks to a blender and grind till you get a coarse, keema-like texture. Keep aside.
Description - Step 4
Stir-Fry the vegetables for the filling
In a pan, heat 2 tbsp oil. Once the oil is hot, add ginger-garlic paste, green chillies, chopped onion and other grated vegetables. Stir-fry on a medium-high flame for 3-4 minutes. The vegetables should turn crunchy. Add the soy sauce, chilli sauce, vinegar, salt, and pepper and mix well, ensuring all vegetables are thoroughly coated.
Description - Step 5
Add the soya chunks
Add the pulsed soya chunks to the vegetable mix. Give it a thorough mix and cook for another 3-4 minutes until the mixture is dry and well combined. Stir in the sesame oil at the end. Turn off the heat and let the filling cool completely (for at least 10 minutes) before stuffing
Description - Step 6
Assemble the parathas
Divide the dough and the soya filling into equal-sized balls. Use a surface dusted with dry flour to prevent the dough from sticking. Take one dough ball and roll it into a small, 3-inch circle. Now, place a portion of the filling in the centre. Bring the edges together and pinch to seal the filling inside, forming a ball again. Gently roll the stuffed ball into a 6-7 inch diameter paratha, dusting with dry flour as needed. Repeat for the rest.
Description - Step 7
Cook the stuffed parathas
Place a tawa on a medium flame. Once hot, transfer the rolled, stuffed paratha onto it. Drizzle a little ghee on top of the paratha and on the edges, and cook for a minute or till the base browns. Flip it over, apply a little ghee to the cooked side, and cook until golden spots appear. Repeat for the rest. Make sure to cook both sides until crispy and golden brown. Serve hot.
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Indian
Intermediate
Main Course
