Ingredients Jump to Instructions ↓

  1. 1 recipe Soya Based Basic Dough For the stuffing

  2. 2 tsp soya oil

  3. 1 tsp cumin seeds (jeera)

  4. 1/4 cup grated cabbage

  5. 1/4 cup soaked and boiled yellow moong dal (split yellow gram)

  6. 1/2 cup Powdered Soya Chunks

  7. 1/4 cup boiled and mashed potatoes

  8. 2 tsp ginger-green chilli paste

  9. 1/2 tsp turmeric powder (haldi)

  10. 1/2 tsp sugar

  11. 2 tbsp chopped coriander (dhania) salt to taste Other ingredients whole wheat flour (gehun ka atta) for rolling soya oil for cooking

Instructions Jump to Ingredients ↑

  1. Heat the soya oil in a kadhai and add the cumin seeds. When the seeds crackle, add the cabbage and sauté for 2 to 3 minutes while stirring continuously. Add the moong dal, soya chunks powder, potatoes and 2 tablespoons of water, mix well and sauté for another 2 minutes, while stirring continuously. Add the ginger-green chilli paste, turmeric powder, sugar, coriander and salt and mix well. Remove from the flame and keep aside to cool. When cool, divide the mixture into 6 equal portions and keep aside. Divide the dough into 6 equal portions and roll out one portion of the dough into a 75 mm. (3") diameter circle using a little four. Place a portion of the stuffing in the centre and fold the edges of the dough over the stuffing. Pinch the edges together to seal the stuffing and remove the excess dough. Flatten the dough and roll out again into a 125 mm. (5") diameter circle. Cook the paratha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown. Repeat with the remaining dough and stuffing to make 5 more parathas. Serve hot.


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