Sunday, March 13, 2016

Soy Keema And Cabbage Parathas ( Stuffed Flat Breads )

          Soy chunks ( meal maker ) is an excellent source of protein, especially in the vegetarian diet. Most of the time when I cook with it, I add it to some rice ( like in a briyani ) or in curries or kurmas. I have also made cutlets with it but for some reason, these Soy Keema Parathas have been on my do list for a long time, until I made it couple of weeks back. Soy keema is nothing but cooked and minced soy chunks, as I wanted to a have a crunchy texture and at the same time some vegetable, I have also added some shredded cabbage in the fulling. The parathas turned out super good and tasted delicious with some curd and pickle..

Need To Have

  • For The Outer Dough
  • Whole Wheat Flour - 1 cup
  • Salt - 1/4 teaspoon 

For The Filling

  • Cooked Soy Chunks - 1 cup
  • Shredded Cabbage - 11/2 cup, packed
  • Garlic - 4 cloves, grated
  • Grated Ginger - 1 teaspoon
  • Kala Jeera/Black Cumin Seeds - 1/2 teaspoon
  • Red Chilly Powder - 1/2  - 3/4 teaspoon
  • Coriander Powder - 1 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Garam Masala - 1/2 teaspoon
  • Chopped Coriander - 2 tablespoons
  • Oil or ghee to make the parathas
  • Salt to taste


          Make a soft dough with the flour, salt and water, apply some oil and keep. Cook the soy chunks according to the directions on the box, drain, mince it in a blender and keep.

          Heat some oil, add the cumin seeds, when it starts sizzling, add the ginger and garlic and saute for a couple of minutes. Then add the chopped cabbage and saute for 2 to 3 minutes.

          Add the turmeric, chilly, coriander and garam masala powders and mix it well for a minute. Add the minced soy, mix and cook for 5 minutes, finally add the coriander leaves, mix, remove and let it cool a little.

          Divide the dough into six portions and roll out smooth balls. Take a ball, roll it out a little, place the filling in the center and close it, as shown in the picture.

          Then dusting some flour, roll it out into a disc. Cook it on a hot tava, applying some oil or ghee, till you get brown spots on both sides. Remove and serve it warm with some curd and pickle.

Usually I add the soy chunks to boiling water and cook it for 3 to 5 minutes, drain, wash in cold water a couple of times, squeeze out the water and use.
For cooking the parathas, put the paratha on the hot pan, cook lightly, flip it, apply the oil, flip it immediately and apply oil on the other side. Wait till the bottom gets the brown spots, then flip and cook the other side till it gets brown spots too.
Usually I cook parathas with a mixture of oil and ghee, it's a personal preference, you can use entirely ghee or entirely oil and keep it vegan.
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