Soya Keema Paratha Recipe – Authentic Indian Flatbread with Soya Filling

Last Updated on 2 months by Neha Deshmukh

Soya Keema Paratha Recipe – Authentic Indian Flatbread with Soya Filling

Hey everyone! If you’re looking for a delicious and satisfying Indian flatbread that’s packed with protein, you’ve come to the right place. I remember the first time I made Soya Keema Paratha – it was a bit of an experiment, honestly! But the result? A flavour explosion that quickly became a family favourite. It’s a wonderful way to enjoy a hearty, wholesome meal. Let’s get cooking!

Why You’ll Love This Recipe

This Soya Keema Paratha recipe is a winner for so many reasons. It’s a fantastic source of plant-based protein, making it a great option for vegetarians or anyone looking to incorporate more meatless meals into their diet. Plus, the combination of spiced soya keema nestled inside a flaky, golden paratha is simply irresistible. It’s comfort food at its finest!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1.25 cups Atta (whole wheat flour)
• 1 tablespoon Oil (for the dough)
• Warm water (as needed)
• Salt (to taste)
• ?? cup Soya chura (textured vegetable protein)
• 1 Onion, finely chopped
• 2 Tomatoes, finely chopped
• ?? teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• 2 teaspoons Coriander powder
• 4 tablespoons Coriander leaves, chopped
• 1.5 teaspoons Ginger garlic paste
• 1 tablespoon Oil (for cooking the keema & parathas)
• 1.5 teaspoons Fennel seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Soya Chura: Understanding This Protein-Rich Ingredient

Soya chura is basically dehydrated soya granules. It’s a fantastic source of protein and absorbs flavours beautifully. You can usually find it in Indian grocery stores. If you can’t find soya chura, you can substitute with finely chopped soya chunks, but you might need to adjust the cooking time slightly.

Atta: Choosing the Right Wheat Flour

Atta is the whole wheat flour traditionally used for making Indian breads. It gives the parathas a lovely texture and flavour. You can find it at most Indian grocery stores or online.

Spices: The Heart of Indian Flavor – Turmeric, Garam Masala & More

Don’t be shy with the spices! They’re what give this dish its authentic Indian flavour. I like to use fresh, high-quality spices whenever possible. Garam masala is a blend, so the exact composition can vary – feel free to adjust to your preference.

Oil: Selecting the Best Oil for Cooking Parathas

I prefer using a neutral-flavored oil like sunflower or vegetable oil for cooking the parathas. Ghee (clarified butter) adds a wonderful richness, but it’s not essential.

Regional Variations in Spice Levels

Spice levels in Indian cooking vary hugely from region to region, and even household to household! This recipe is for a medium spice level. Feel free to adjust the amount of red chilli powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the atta, 1 tablespoon of oil, and salt. Gradually add warm water, kneading until you form a soft, pliable dough. Cover and let it rest for at least 15-20 minutes. This resting time is crucial for a soft paratha.
2. Prepare the Soya Keema: Boil water and soak the soya chura for about 10 minutes. Drain, wash thoroughly, and squeeze out all the excess water. Repeat this soaking and squeezing process with a pinch of salt – this helps remove any bitterness.
3. Sauté the Aromatics: Heat 1 tablespoon of oil in a pan over medium heat. Add the fennel seeds and let them splutter. Then, add the chopped onion and sauté for about 2 minutes, until softened.
4. Ginger-Garlic Time: Add the ginger-garlic paste and cook until the raw aroma disappears, about another minute.
5. Tomato Magic: Stir in the chopped tomatoes and salt. Cook until the tomatoes are soft and mushy.
6. Spice it Up: Add the turmeric powder, red chilli powder, garam masala powder, and coriander powder. Cook for a few minutes, stirring constantly, until the masala thickens and the oil starts to separate from the sides.
7. Soya Keema Integration: Add the squeezed soya chura to the pan and mix well with the masala. Add about ½ cup of water and simmer for 8-10 minutes, or until the keema is dry and well-combined.
8. Assemble the Parathas: Divide the dough into equal-sized balls. Roll each ball into a thick roti (about 5-6 inches in diameter). Place a generous spoonful of the soya keema filling in the center.
9. Seal and Flatten: Carefully seal the edges of the roti to enclose the filling. Gently flatten the paratha with your hands.
10. Cook to Perfection: Heat a tawa (flat griddle) over medium heat. Cook the paratha with a little oil, flipping occasionally, until golden brown and crispy on both sides.

Expert Tips

Here are a few things I’ve learned over the years to help you make the best Soya Keema Paratha:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more atta. If it’s too dry, add a little more water.

Mastering the Art of Rolling and Stuffing Parathas

Don’t roll the parathas too thin, or they might tear when you stuff them. And be careful not to overfill them, or they’ll be difficult to seal.

Cooking Parathas to Golden Perfection

Cook the parathas over medium heat to ensure they cook through evenly and don’t burn.

Preventing Parathas from Becoming Hard

Don’t overcook the parathas! They should be golden brown and slightly puffed up. Also, brushing them with a little ghee or oil after cooking can help keep them soft.

Variations

Want to switch things up? Here are a few ideas:

Vegan Soya Keema Paratha

Ensure you’re using a vegan-friendly oil for cooking.

Gluten-Free Soya Keema Paratha (Using Alternative Flours)

Substitute the atta with a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water to get the right consistency.

Spice Level Adjustments: Mild, Medium, and Spicy

Adjust the amount of red chilli powder to your liking. For a milder flavour, use ½ teaspoon. For a spicier kick, use 1.5 teaspoons or more!

Festival Adaptations: Serving During Navratri or Janmashtami

This recipe is naturally vegetarian and can be easily adapted for fasting periods by omitting onion and garlic.

Serving Suggestions

Soya Keema Paratha is delicious on its own, but it’s even better with a side of:

• Onion raita (yogurt dip with onions)
• Mango chutney
• A simple salad

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

What is Soya Chura and where can I find it?

Soya chura is dehydrated soya granules, a great source of protein. You can find it in most Indian grocery stores or online.

Can I use pre-made roti dough for this recipe?

Yes, you can! Just make sure the dough is soft and pliable.

How can I make the soya keema less dry?

Add a little more water while simmering the keema, or add a tablespoon of yogurt to the mixture.

Can this paratha be made ahead of time?

You can prepare the soya keema filling ahead of time and store it in the refrigerator. However, it’s best to assemble and cook the parathas fresh.

What is the best raita to serve with Soya Keema Paratha?

Onion raita is a classic pairing! But you can also try cucumber raita or mint raita.