Ingredients

• 3/4 cup - soyachura
• 1 - onion
• 2 - tomatoes
• 1/4 tsp - turmeric
• 1 tsp - red chilli powder
• 1 tsp - garam masala powder
• 2 tsp - dhaniya powder
• 4 tbsp - coriander leaves, chopped
• 1.5 tsp - ginger garlic paste
• Salt as needed
• To temper:
• 1 tbsp - oil
• 1.5 tsp - fennel seeds or soambu
• For the dough:
• 1.25 cup - atta
• 1 tbsp - oil
• Warm water as needed
• Salt as needed

How to Make Veg Keema Paratha or Soya Keema Paratha

• 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 and squeeze the water.
• Repeat the process once again but with salt this time.
• 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.
• Add all the powders and fry till the masala turns mushy.
• Add the squeezed soya churas.
• 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.
• Roll a thick roti and spoon generous amount of the keema. Roll into parathas carefully.
• Cook both sides until golden brown in medium flame with oil drizzled over.
• Serve hot with onion raita (optional).
• Recipe courtesy: Rak's Kitchen