Dal and Soya Parathas

Now, here is a delectable and even slightly elaborate Paratha that you can cook in a jiffy nonetheless! Because you can make the stuffing well in advance and store in the deep freezer to use as and when required. Powdered soya chunks blend well with any ingredient and add bulk too, especially in the stuffing. It soaks up all the moisture and so the mixture could turn dry sometimes… but all you need to do is add a little water to set it right! Mashed potatoes act as a binding agent for the stuffing; but as an alternative you could also use grated tofu. Cabbage and yellow moong dal are a combination made in heaven-another factor that makes this recipe desirable! However do not overcook the moong dal; just boil them till done, in a vesselful of water… each grain should be separate for the Parathas to be perfect; mashed or overcooked dal will spoil the feel and taste of the dish.

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Makes 6 parathas
Show me for parathas

1 recipe Soya Based Basic Dough

For the stuffing
2 tsp soya oil
1 tsp cumin seeds (jeera)
1/4 cup grated cabbage
1/4 cup soaked and boiled yellow moong dal (split yellow gram)
1/2 cup Powdered Soya Chunks
1/4 cup boiled and mashed potatoes
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
2 tbsp chopped coriander (dhania)
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
soya oil for cooking