Soya Chunks - 3/4 Cup
Onion - 1 finely chopped
Tomato - 2 finely chopped
Turmeric 1/4 teaspoon
Gram masala powder 1 teaspoon
Coriander powder - 1 teaspoon
Red Chilli powder - 1 teapsoon (adjust to your spice level)Gram Masala powder - 1 teaspoon
Meat masala - 1/2 teaspoon
Ginger Garlic Paste - 1 teaspoon
Salt As needed
Fennel seeds - 1 and 1/2 teaspoon
Oil for seasoning and for Chapathi
Wheat flour - 1 1/2 cup
Water and Salt as required
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 it 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 and roll into parathas carefully.
Cook both sides until golden brown in medium flame with oil drizzled over.
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