Sunday, November 24, 2013

Soya Stuffed Paratha

A dish that has reigned the  breakfast table for most of us and still continues to be an absolute favourite for many,the paratha has the perfect combination of health and taste...there are different way of preparing parathas and all
are differently lets make our recipe even healthier........

About Paratha:

paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata , while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.
It is one of the most popular unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava. The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha.[3] Paranthas are usually stuffed with boiled potatoes (as in aloo ka parantha), leaf vegetablesradishescauliflower, and/orpaneer (Indian-style cheese). A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha.
The parantha can be round, heptagonal, square, or triangular. When it is round, the stuffing is mixed with the kneaded flour, and the parantha is prepared in the same way as roti, but in the latter two forms, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle, and the flatbread is closed around the stuffing like an envelope. The latter two also vary in that they have discernible soft layers, with one "opening" to the crispier shell layers.


For Stuffing:

Soya boiled with salt - 2 cup(1 cup raw Soya)
Oil - 1 tbsp
Onion - 1/2 cup diced finely
Ginger Garlic Paste - 1 tsp
Turmeric Pd - 1/4 tsp
Chilli Pd - 1 1/2 tsp
Amchoor Pd - 1/2 tsp
Garam Masala - 1/4 tsp
Kalanamak (black Salt) - 1/4 tsp
Flour - 2 tbsp
Lime juice - 1/2 tsp
Coriander Leaves - 1/4 cup finely chopped

For Paratha:

Wheat Flour - 2 cups
All Purpose Flour - 3/4 cup
Salt - 1 1/2 tsp
Oil - 2 1/2 tbsp
Milk - 4 tbsp



Take a pan and add oil and add onions,ginger garlic paste , turmeric pd , chilly pd,salt and cook well...once onions are done add soya ,amchur pd,garam masala,kala namak, and cook well by adding 1/4 cup of water....wait till water is absorbed and its dry...move the content of the pan on the sides and saute flour in the middle of the pan ...once flour is cooked well,mix them all together ...then remove from heat and blend it well in a mixer to a paste once its warm....then add coriander leaves and keep it aside...

For paratha mix all the ingredients and make it to soft dough by adding water...mostly it takes like 1/2 cup of water.... and let it sit for 30 min by covering it with wet cloth/paper towel to prevent the dough from drying on top....

Then make parathas like usual....don't try to flatten paratha too much the stuffing will come out....let it be in medium size....

Then make parathas in tawa by greasing with oil on both sides ....

Serve this parath with pickle,onions,chillies and yogurt....

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