Ingredients for 4 Paranthas
- 2 handfuls (1 wati/katori) soya granules
- 1 medium boiled potato, mashed (or any cut vegetable)
- 1 small onion, chopped fine
- ½ teaspoon garlic paste or 2 cloves garlic, minced
- ¼ teaspoon jeera (cumin) seeds
- 1 handful coriander leaves, chopped fine
1 green chilli (or to taste), chopped finely
- 1 teaspoon Rajwadi garam masala (any garam masala will do)
- 1 teaspoon chaat masala
- 1 teaspoon red chilli powder (adjust to taste according to
the heat of the fresh green chilli)
1 teaspoon oil
- ½ teaspoon sugar
- Juice of a quarter lemon
- Salt, to taste
For the covering of the paratha, use normal kneaded dough, the
same dough you use for chapattis.
(For the uninitiated: Combine wheat flour, a touch of oil, a
pinch of salt and water and knead to form a soft dough, enough
to form 4 plum-sized balls. Keep aside, covered, for at least
half an hour)
- Boil a cup of water, pour over
the soya granules. Cover and set aside for 15 minutes. Drain
excess water (if any) and cool.
- Take 1 teaspoon oil in a
kadhai/frying pan/ wok and heat it.
- Add the cumin seeds. Once they
splutter, add the chopped onion, chilli and garlic. Saute for
Add the soya granules and mashed potato. Mix well.
- Add the garam masala, half the
coriander leaves, red chilli powder, sugar and salt and mix
well for 5 minutes.
- Once the mixture has combined
well and piping hot throughout, take it off the stove.
- Add the chaat masala, lemon
juice and the rest of the chopped coriander leaves and mash
well. Spread out the mix (in the kadhai itself) to cool. This
is how the stuffing looks like, when it’s done:
- Take a lemon-sized or
plum-sized ball of the kneaded dough and roll it out thinly
(like a chapatti). Put a tablespoon of the cooled stuffing in
the centre and spread it out slightly. Fold the four sides of
the chapatti over the stuffing to make a square envelope.
- Cook a hot tawa (griddle) till
both sides are flecked with golden-brown spots. Use of
oil/ghee while roasting the parathas is optional!
- Serve piping hot off the tawa
with tomato ketchup or a sweet-and-tangy mint-coriander-jaggery