Dal and Soya Parathas

by Tarla Dalal

Added to 48 cookbooks This recipe has been viewed 44717 times

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.

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Dal and Soya Parathas recipe - How to make Dal and Soya Parathas

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Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins Makes 10 parathas
Show me for parathas

Ingredients

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
1 1/2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
2 tbsp finely chopped coriander (dhania)
salt to taste

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

Method
For the stuffing

Heat the soya oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the cabbage and sauté on a medium flame for 2 minutes while stirring continuously.
Add the moong dal, soya chunks powder, potatoes and 2 tablespoons of water, mix well and sauté for another 2 minutes, while stirring continuously.
Add the ginger-green chilli paste, turmeric powder, sugar, coriander and salt and mix well. Remove from the flame and keep aside to cool.
When cool, divide the mixture into 10 equal portions and keep aside.

How to proceed

Divide the dough into10 equal portions and roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place a portion of the filling mixture in the centre of the dough circle.
Bring together the edges in the centre to seal the filling inside the dough.
Roll out the stuffed dough circle into a paratha of 125 mm. (5'') diameter circle using a little whole wheat flour for rolling
Heat a non-stick tava (griddle), cook the paratha using a little soya oil till both sides turn golden brown in colour.
Repeat with the remaining dough and stuffing to make 9 more parathas.
Serve hot.