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Veg kheema paratha / Soya keema paratha

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soya-keema-paratha

After my soya chunks curry, I try to cook few other soya chunks recipes and this is one of the try. This is not soya chunks but its smaller than that, tiny bits called Soya Chura. I bought the MDH soyatein brand, if you want to know. I got this inspiration of making parata when I saw this in Ananda bhavan menu. They had made it with maida and it was square in shape too. I made it just like any other stuffed parathas. Used atta for making dough.
I just made this with lots of masala powders to overcome the usual soya smell. And since the size of this soya chura is really tiny, I think it blends well with the masalas coz of that. You can even try this soya keema masala as such as accompaniment or simply wrap in roti as well.

veg-keema-paratha-recipe

Soya Keema paratha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 5

Ingredients

Soya ‘chura’ – 3/4 cup

Onion – 1

Tomato – 2

Turmeric – 1/4 tsp

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Dhaniya powder – 2 tsp

Coriander leaves,chopped – 4 tblsp

Ginger garlic paste – 1 & 1/2 tsp

Salt – As needed

To temper

Oil – 1 tbsp

Fennel seeds/ Soambu – 1 & 1/2 tsp

For the dough

Atta – 1 & 1/4 cup

Oil – 1 tblsp

Warm water – as needed

Salt – As needed

Method

  1. Prepare dough and let it rest while we prepare the soya keema. Boil enough water and soak the soya chura for 10 minutes. Drain,wash it and squeeze the water. Repeat the process once again but with salt this time.

    2. soya1

  2. Heat a pan with oil and season with fennel, add onion and fry for 2 minutes. Add ginger garlic paste and fry till raw smell goes off. Add chopped tomatoes and salt. Fry till soft.

    3. soya2

  3. Add all the powders and fry till the masala turns mushy. Add the squeezed soya churas.

    4. soya3

  4. Add 1/4 cup water to blend the masala well with the soya and cook for 8 minutes (or until water evaporates)in low to medium flame to make a dry soya keema.

    5. soya4

  5. Roll a thick roti and spoon generous amount of the keema and roll into parathas carefully. Cook both sides until golden brown in medium flame with oil drizzled over.

    6. soya5

Notes

  • Soaking and squeezing out twice is a very important step to overcome the soya smell. so follow the step.

Serve hot with onion raita, the best combo. Tastes great if eaten as such too, but best with the raita!
veg-keema-paratha

Reader Interactions

Comments

  28. Your parathas are perfectly round, perfectly sandwiched and just looking perfect… 🙂 I did learn to make the parathas from your site.. keep going

    Reply

  32. Sudha,
    Yes, soak soya in hot water, squeeze the water completely and then grind it in the blender just for few seconds to make it into churas. Use the pulse/inch /juice option for blending.

    Reply

  62. I like soya keema is available in American grocery which has no smell and half cooked with spices. I used to make roll but haven't stuffed. Looks great 🙂

    Reply

  98. I made it today.. It was awesome. Thank you.. 🙂
    I did not have soya chura.. instead I put soya chunks in the mixer grinder and coarsely powdered the soya and then soaked in hot water. Makes it perfectly well..

    Reply

  100. hi raji..
    Only today i've checked ur 'about me' tab..before i wonder what ur name was 🙂
    nice recipe…new idea with soya chunks..
    By the it would be great if u could do a video on how to roll a stuffed paratha..As i couldnt roll a perfect one..either it gets torn or over dought on some sides..
    Thanks in advance..
    Love your blog..
    Cheers

    Reply

  110. Hi,
    Tried this recipe in bread rolls, was tasty.
    I need ur suggestion here what if I want to make tikkis or kebabs with this recipe. I am thinking of adding boiled and mashed potatoes in the filling. Will it do the job or I need to add something extra.
    thanks
    Akancha

    Reply

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