Soya Galouti Parantha

Ingredients list for Soya Galouti Parantha

• 2 cups Soya granules soaked for 15 minutes, drained and squeezed
• 1½ cups + for dusting Whole wheat flour (atta)
• to taste Salt
• 2 tablespo for shallow frying Ghee
• 1½ tablespoons Ginger-garlic paste
• 3 tablespoons Gram flour (besan)
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• ½ teaspoon Mace powder
• ¼ teaspoon Green cardamom powder
• ½ cup Browned onion paste
• 1 teaspoon Kewra essence
• a few saffron strands soaked in water

Method

1. Mix together the wheat flour, salt and 1 tablespoon ghee in a bowl. Add sufficient water and knead into a soft dough.
2. Heat 1 tablespoon ghee in a non-stick pan. Add ginger-garlic paste and sauté for 2-3 minutes.
3. Add gram flour, mix and sauté till fragrant. Add soya granules, mix and sauté for 1 minute.
4. Add chilli powder, garam masala powder, mace powder and cardamom powder, mix well and sauté for 4-5 minutes. Remove from heat and cool down to room temperature.
5. Blend together soya mixture, browned onion paste and kewra essence to a smooth mixture. Transfer into a bowl, add salt and saffron along with the water and mix well.
6. Divide the dough into 8 equal portions and stuff each with a portion of the soya mixture, seal the edges and shape into balls. Roll out into thick paranthas.
7. Heat some ghee on a non-stick tawa and shallow-fry the paranthas, turning sides, till evenly done on both the sides.
8. Serve hot.