Soya Chunk Paratha Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Soya Chunk Paratha Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, satisfying, and relatively quick meals. And let me tell you, these Soya Chunk Parathas are a total winner. I first made these when I was trying to sneak more protein into my family’s diet, and they were an instant hit! They’re packed with flavour, super filling, and honestly, just remind me of the amazing street food you find all over India.

Why You’ll Love This Recipe

These Soya Chunk Parathas are more than just a tasty meal. They’re a fantastic way to enjoy a protein boost, especially if you’re vegetarian or looking to reduce your meat consumption. They’re also incredibly versatile – you can adjust the spice level to your liking, and they’re perfect for breakfast, lunch, or even a quick dinner. Plus, the aroma while they’re cooking? Absolutely divine!

Ingredients

Here’s what you’ll need to make these flavourful parathas:

• 1/2 cup + 2 tbsp Whole Wheat flour or Multi grain flour (about 125g + 30g)
• 1/4 tsp Salt (about 1.5g)
• 2 tsp Oil (about 10ml)
• 1/2 cup Soya chunks (about 75g)
• 1 tbsp Oil (about 15ml)
• 1/2 cup Onion, finely chopped (about 75g)
• 1 Green chilli, finely chopped (adjust to taste)
• 1 tsp Ginger garlic paste (about 5ml)
• 1/2 tsp Garam masala powder (about 2.5g)
• 1/2 tsp Kitchen King Masala (about 2.5g)
• 2 tsp Coriander powder (about 10g)
• 2 tbsp Coriander leaves, chopped (about 10g)

Ingredient Notes

Let’s talk ingredients for a sec! Soya chunks are a brilliant source of plant-based protein, making this a really wholesome meal. You can easily find them at most Indian grocery stores, or even online.

I love using whole wheat flour (atta) for a more traditional flavour and texture, but multigrain flour works beautifully too – it adds a lovely nutty taste. Feel free to experiment!

Now, about that Kitchen King Masala… it’s a regional blend, popular in Maharashtra and Gujarat, and it adds a unique flavour. If you can’t find it, don’t worry! You can substitute it with a pinch of chaat masala and a little extra garam masala. It won’t be exactly the same, but it’ll still be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the soya chunks. Boil them in salted water for about 3 minutes. Then, let them sit for 10-15 minutes to soften up. Drain, rinse, and then coarsely blend them – you don’t want a smooth paste, just a slightly broken-down texture.
2. Next, heat 1 tbsp of oil in a pan over medium heat. Add the cumin seeds and let them splutter. Then, add the chopped onions and green chillies, and sauté until the onions turn golden brown.
3. Stir in the ginger-garlic paste and cook for another minute until fragrant. Now, add the ground soya, garam masala, Kitchen King Masala, and coriander powder. Mix everything well and cook until the mixture is dry and nicely combined. Don’t forget to add those chopped coriander leaves! Let this mixture cool completely.
4. While the stuffing cools, let’s make the dough. In a large bowl, combine the flour, salt, and oil. Gradually add warm water and knead until you have a soft, pliable dough. Cover it with a damp cloth and let it rest for about 15 minutes.
5. Divide the dough into 6 equal balls. Roll out two dough balls into 4-inch circles. On one circle, spread a generous portion of the soya chunk stuffing, leaving a small border around the edge. Cover with the other circle and carefully seal the edges, pressing firmly to prevent any filling from escaping.
6. Gently roll out the stuffed dough into a 6-inch paratha. Be careful not to apply too much pressure, or the filling might come out. Heat a hot tawa (flat griddle) and cook the paratha with a little oil or butter, flipping occasionally, until golden spots appear on both sides.

Expert Tips

• Don’t overcook the soya chunks – you want them to have a little bit of bite.
• Make sure the stuffing is completely cool before filling the parathas, otherwise, the dough might become sticky.
• Use a clean, dry cloth to roll out the parathas – this will prevent them from sticking to the rolling pin.

Variations

• Vegan Adaptation: Simply use oil instead of butter when cooking the parathas.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the dough. I’ve had good results with a mix of rice flour, potato starch, and tapioca flour.
• Spice Level Adjustment: Control the amount of green chilli you use. For a milder flavour, remove the seeds from the chilli or use a milder variety.
• Festival Adaptation: These parathas are perfect for Janmashtami or Navratri! They’re a quick and easy breakfast or travel food, and the soya chunks make them super satisfying.

Serving Suggestions

Serve these Soya Chunk Parathas hot off the tawa with a side of creamy curd (yogurt) and your favourite pickle. A dollop of butter on top never hurts either! They also pair beautifully with a simple raita.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

1. Can I make the soya chunk stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator. This will save you time when you’re ready to make the parathas.

2. What is Kitchen King Masala and can I substitute it?

As mentioned earlier, Kitchen King Masala is a regional spice blend. If you can’t find it, a pinch of chaat masala and a little extra garam masala will work as a substitute.

3. What is the best way to prevent the paratha from becoming hard?

Don’t overcook the parathas! Cook them on medium heat until golden spots appear. Also, adding a little oil or butter while cooking helps keep them soft.

4. Can I use a different type of flour for the paratha dough?

Yes, you can! Whole wheat flour is traditional, but you can also use multigrain flour, or even a mix of both.

5. How can I adjust the spice level of this paratha?

Simply adjust the amount of green chilli you use. You can also add a pinch of red chilli powder for extra heat.