![](https://rasoitime.com/wp-content/uploads/Halwai/veg-keema-paratha-or-soya-keema-paratha.jpg)
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
Method:
- 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