- Soya bean – one cup
- Grated potato – one-fourth cup
- Finely chopped onions – one-fourth cup
- Coriander leaves – five tblsp
- Crushed jeera seeds – half tsp
- Crushed fennel seeds – half tsp
- Red chilli powder – half tsp
- Salt – to taste
- Lemon juice – half tsp
- Cumin powder – one-fourth tsp
- Grated ginger – one inch
- Ghee – one tblsp
- Oil – to fry paratha
- Wheat flour – two and half cup
- Water – one and half cup
Soak soya bean for eight hours. In a pressure cooker, add half inch ginger and boil the soya bean. Wait for 3 whistles. Cool it and drain the water and remove ginger. Mash the beans. In a pan add ghee, grated ginger (half inch), crushed fennel seeds, crushed jeera seeds. Fry them. Add onions, grated potato. Mix well and fry till onions and pototas are slightly brown. Now add mashed soya bean, salt, red chilli powder, cumin powder. Fry until it becomes dry.Turn off heat and add lemon juice and coriander. Mix well. Cool it.
In a bowl add wheat flour, salt (pinch), half tblsp oil. Mix well. Now add little by little water and knead for 5 to 10 minutes to make a smooth dough. Smear the dough with little oil and knead the dough again. Cover it and keep it aside for 15 minutes.
Make even sized rounds (lemon sized) and roll it using a rolling pin. Use wheat flour for dusting.
In the middle of paratha put 2-3 tblsp of soya bean mixture. Wrap the mixture and roll the paratha, use wheat flour for dusting. It will be little thick. Lay the paratha in a hot pan. Once you see bubbles on the surface, flip it over and wait for bubbles on this side. Smear little oil and flip. Fry until you see golden bubbles. Repeat the same thing to the other side of the paratha. You should see golden bubbles on both sides of paratha.
Serve it hot.
Serves four to five
Soak time eight hrs and preparation time one hr