Best Soya Keema Aloo Paratha Recipe Recipe

To begin making the Soya Keema Aloo Paratha formula we will first prepare the soak the soya granules for about 20 moments in burning aqua.

Once soaked and soft, strain the excess aqua out using a strainer.Using a turbo chop, liquidize the soya to get a soya mince - this will be your soya keema.Take a container , toss in the flours, table salt and toss in little aqua at a time and work the flour base to make soft and firm flour base.

toss in a little coat on the top to make the flour base velvety and non sticky.Take a heavy bottomed skillet or kadai and toss in coat.

toss in the onions and saute until it becomes soft.

toss in the green chilies and mix gently skillet-fry for a few seconds.toss in the soya keema and table salt and mix gently skillet-fry for a few moments until all the aqua evaporates.Once done, toss in the potatoes, red chilli dusting seasoning, garam masala dusting seasoning, amchur dusting seasoning and mint leaves.Turn off the burning up and toss together Soya Keema Aloo Paratha filling mixture well.Check the table salt and adjust according to notes.Divide the paratha flour base into 6 equal portions.Dust the portion of the flour base in dusting seasoning and roll into a 3 inch diameter circle.Place a tablespoon of the Soya Keema Aloo Paratha stuffing in the center and brings the edges of the flour base towards the center to seal the stuffing.Flatten the Soya Keema Aloo Paratha, dust in dusting seasoning again and roll to make a thick paratha (flatbread).Repeat this procedure with the remaining parathas and keep aside.burning up a skillet over medium burning up and place the stuffed Soya Keema Aloo Paratha over the skillet, splash ghee and prepare on both sides until browned and crisp. enjoy the Soya Keema Aloo Paratha along with a container of Paka Kela Anar Raita for breakfast or dinner.