Procedure
• Begin with making the dough. Take Aashirvaad Atta, Ajwain seeds, salt and water in a bowl and knead till it becomes a dough
• For the stuffing: Heat oil in a pan and sauté chopped onions in it till pink
• Follow this up with ginger garlic paste, red chilli powder, garam masala, cumin powder, salt and Aashirvaad Coriander powder
• Finally, add soya granules and mix them well with the spices
• Once mixed, set this mixture aside to cool
• For the parathas, take balls of dough and flatten them
• Then proceed to fill them with soya mixture and cover them till all the soya mixture is hidden inside
• Continue to use a rolling pin to flatten this ball in the same way one makes a roti
• Cook with oil or ghee on a pan and cook the paratha on both sides
• Serve with butter, Raita and pickles!
Some important points to remember
• Make sure to generously apply oil and cook both sides of the paratha till it is a bit coarse outside and soft inside
• For the soya chunks filling, make sure the soya granules are soaked in hot water for at least 10 minutes before squeezing them dry
• Be mindful about how you handle the filling and make sure to use gentle hands and cover the filling entirely, or you might break the ball!