Chana Soya Paratha

Stuffed Chana Soya Paratha is heathy and delicious paratha. You can serve it as a breakfast or pack it in your or kids tiffin box. This paratha contains the healthy nutrients of chana dal (split Bengal Gram) and Soya chunks.

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Here is the list of ingredients and method of it:
Ingredients:
For dough:
Whole Wheat Flour - 1 cup
Water - as required
Oil - 2 tsp

For stuffing:
Split Bengal Gram (Chana dal) - 1 cup (boiled with 1/2 tsp of turmeric and salt to taste)
Onion - 1 (finely chopped)
Soya Chunks - 10-12 (boiled)
Pickled Green chilli- 2
Mango Pickle Masala - 2-3 tbsp
Dry Fenugreek Leaves - 2 tbsp
Cumin Seeds - 1 tsp
Asafoetida - 1 pinch
Mustard Seeds - 1tsp
Sesame Seeds- 2 tsp
Carom Seeds - 1 tsp
Chilli Flakes - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/2 tsp
Chaat Masala - 1 tsp
Salt to taste
Oil - 2 tsp

Butter/ Ghee/ Oil for parathas

Method:

1. Knead a soft dough of whole wheat flour and keep it aside to rest for 10 -15 minutes.

2. Squeeze the soya chunks and put in a mixer jar along with pickled green chillies and crush it.

3. For stuffing, take a pan and heat oil in it. Then add cumin seeds, carom seeds and mustard seeds in it. When it starts splutter then add onions in it and then saute it until translucent. Then add asafoetida and sesame seeds. Then add Dry fenugreek leaves, crushed soya chunks mixture then add turmeric powder, garam masala, chilli flakes, chaat masala and salt to taste and mix it well. Add boiled chana dal and mix it. Then Mash the dal with the help of masher. Lastly add mango pickle masala and mix it well. Stuffing is ready. Cool it down.

4. Make balls of dough and roll it like a chapati. Then put 2 tbsp of stuffing in the centre of the chapati in square shape then Four fold it like a parcel and seal it well and make a square. Roll it light handed with the rolling pin.

5. Heat the tawa and put the paratha on it and Apply oil on both sides and cook it until nice golden marks on it. Make all the parathas in this way. Stuffed Chana Soya paratha is ready. Serve it hot with curd, rayta, pickle or any chutney of your choice.

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