Soya Alu paratha | Soya Alu Stuffed Paratha:
Alu paratha (potato stuffed Indian flat bread) is nearly everyone’s delight – as a breakfast option, or lunch/dinner or even packed lunch. Fulfilling and simple at the same time with myriad of possibilities when it comes to assigning the spices and addendum-s.
One such possibility is inclusion of protein rich soya. It really is simple. Just cook the soya nuggets as per instructions, crush/grind and include in your recipe. When a paratha is a welcoming delight for one and all, adding additional protein can only be an additional plus – don’t you agree?
So whether you have a fresh pack of soya nuggets lying around or a few left over, simply include it in your parathas and call it a day.
soya nuggets – 1 cup
cooked mashed potato – 1 cup
red chili powder – 1/2 tsp
green chili – 1 (optional)
turmeric powder – 1/4 tsp
ginger grated – 1 inch piece
fresh coriander chopped – 2 tbsp
whole wheat flour – 2 and 1/2 cups
salt to taste
oil – 2 tsp for preparing the dough, and more for making parathas
water as needed
- soya nuggets - 1 cup
- cooked mashed potato - 1 cup
- red chili powder - ½ tsp
- green chili - 1 (optional)
- turmeric powder - ¼ tsp
- ginger grated - 1 inch piece
- fresh coriander chopped - 2 tbsp
- whole wheat flour - 2 and ½ cups
- salt to taste
- oil - 2 tsp for preparing the dough, and more for making parathas
- water as needed
- additional whole wheat flour for dusting
- to prepare the dough, in a bowl, add the whole wheat flour, salt to taste, 2 tsp of oil and mix well.
- now adding luke warm water small amounts at a time, make a oft but non sticky dough.
- cover this and let it rest for 10-15 min.
- for the filling, cook the soya nuggets as advised on the packaging. I added it to boiling water, cooked it for 10 minutes at low heat, drained out the water. filled it with cold water, then once the nuggets were cool enough to handle, squeezed each one to drain off absorbed water.
- in a food processor or mixer jar, add the cooked, squeezed out soya nuggets. add green chili (if using), ginger, salt. run the processor to crush the nuggets. remove this mix onto a bowl.
- to the same bowl, add cooked mashed potato, red chili powder, turmeric powder, coriander and mix very well.
- divide this filling into 8 (or 9) equal portions shaped like balls.
- divide the dough into 8 portions, roll between your palms and keep that ready too.
- now, flatten each portion of dough between your palms, dip in flour to cover both the sides, place on the rolling surface.
- roll into 3 inch circle first keeping the edges thinner and the middle thicker.
- place a portion of the stuffing/filling over the. cover it all over with the dough, bringing it together to the middle. make sure there are no gaps left open.
- now, flatten again between your palms, dust with excess flour. roll again using rolling pin to spread it out to make a paratha, without causing the dough to break open. dust with flour as and when needed. flatten on both sides. keep it slightly thick.
- now on a heated skillet, place the paratha, cook until you notice it puffing up at places. flip and cook again. add about ¼ tsp of oil over the paratha and spread it well. flip, press all round and cook the paratha until you see good brownish specs.
- repeat the same for the other side adding few drops of oil, flipping and cooking. at times I oil only one side, flip and cook, to avoid excessive fat usage.
- once cooked, transfer onto a paper towel or serving plate.
- serve with yogurt or pickle or side dish of your choice.
you can taste the filling once made to check salt or other flavorings which can be added, if you so wish.