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Explore Soya Kheema Paratha Recipe | सोया खीमा पराठा | Chef Sanjyot Keer with 136,065 views, 3,130 likes, and 56 comments. Experience the impact of this video content that has captured audience attention.

Full recipe for Soya kheema paratha Prep time: 30 mins Cooking time: 30 mins Serves: 4 For filling Ingredients: • Soya granules 1 cup • Salt to taste • Oil 1 tbsp • Cumin seeds (Jeera) 1tsp • Ginger 1 tbsp (julienne) • Green chillies 1-2 nos. (chopped) • Onion 1 medium size (chopped) • Red chilli powder 1 tbsp • Coriander powder 1 tbsp • Jeer powder 1 tsp • Anardana powder 1 tsp • Amchur powder 1 tsp • Garam masala 1 tsp • Kasuri methi 1 tsp • Fresh coriander 1 tbsp • Fresh mint leaves 1 tbsp Method: • In a boiling water cook the soya granules for 2-3 minutes and add salt to taste. • Strain and rinse the cooked granules with cold water thoroughly and squeeze out excess water. • Heat oil in a wok, add cumin seeds and allow it to splutter, add ginger and green chillies, sauté for a minute. • Add onions and cook until they are translucent. • Add the powdered sugar and sauté it for a minute. • Add the soaked soya granules, mix and cook for 2-3 minutes. • Add freshly chopped coriander leave and mint leaves, mix well and cool down the mixture. For making paratha Ingredients: • Wheat flour 2 cups • Ajwain 1 tsp • Salt to taste • Water as required • Soya kheema filling as required • Ghee as required Method: • Mix the salt and Ajwain with wheat flour and add water as required to knead a semi soft dough. Apply oil on the dough to prevent it from drying. Cover it with a damp cloth and rest the dough for 30 minutes. • Divide into small equal dough balls, coat with dry flour and flatten It with your hands. • Make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides. • Fill a spoonful of soya mixture in the cavity or as required but do not over fill it. • Seal the dough balls by joining the sides together. • Coat the dough balls once again with the dry flour and roll the dough ball into thick paratha. Use the left forward & right backward motion to roll the paratha while applying the pressure. • Cook the paratha on a hot pan or a tawa on both sides until brown spots appear. Apply some ghee, flip and cook again on both the sides. • Your soya kheema parathas are ready to be served, serve hot by topping it with a blob of butter with chilled curd or chutney of your preference. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP

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