Cooking Instruction

1. Prepare the Dough: In a bowl, combine whole wheat flour, salt, and water to knead a soft dough. Apply oil to the dough, cover it, and let it rest for 15 minutes.
2. Prepare the Soya Keema Filling: Boil soya granules for 5 minutes, drain and squeeze out excess water. Heat 1 tsp oil in a pan, add cumin seeds, and let them splutter. Add onions, green chilies, and ginger-garlic paste. Sauté until golden.
3. Add turmeric, coriander powder, red chili powder, and salt. Mix well. Stir in the soya granules and cook for 5 minutes. Then add garam masala and coriander leaves. Let the filling cool completely.
4. Assemble the Paratha: Divide the dough into equal portions and roll them into small discs. Place 2 tbsp of soya keema filling in the center, seal the edges, and gently roll out the dough into a paratha without pressing too hard.
5. Cook the Paratha: Heat a tawa (griddle) and cook the paratha on medium flame. Apply ghee/oil and cook until golden brown on both sides.
6. Serve: Serve hot with yogurt, pickle, or chutney.