Soya Keema Aloo Paratha Recipe
A high protein North Indian Recipes recipe with -/2 whole wheat flour, bajra flour ( pearl millet), jowar flour (sorghum). Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
To begin making the Soya Keema Aloo Paratha Recipe we will first cook the soak the soya granules for about 20 minutes in hot water
- 2
Once soaked and soft, strain the excess water out using a strainer
soy chunks (nuggets) - soaked and minced(1 cup) - 3
Using a turbo chop, blend the soya to get a soya mince - this will be your soya keema
- 4
Take a bowl , add the flours, salt and add little water at a time and knead to make soft and firm dough
-/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup)salt - to tastesalt - to taste - 5
Add a little oil on the top to make the dough smooth and non sticky
- 6
Take a heavy bottomed pan or kadai and add oil
- 7
Add the onions and saute until it becomes soft
onion - finely chopped(1) - 8
Add the green chilies and stir fry for a few seconds
green chillies - finely chopped(2) - 9
Add the soya keema and salt and stir fry for a few minutes until all the water evaporates
salt - to tastesalt - to taste - 10
Once done, Add the potatoes, red chilli powder, garam masala powder, amchur powder and mint leaves
potatoes (aloo) - boiled and mashed(3)red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon)mint leaves (pudina) - small bunch - 11
Turn off the heat and mix Soya Keema Aloo Paratha filling mixture well
- 12
Check the salt and adjust according to taste
salt - to tastesalt - to taste - 13
Divide the paratha dough into 6 equal portions
- 14
Dust the portion of the dough in flour and roll into a 3 inch diameter circle
-/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup) - 15
Place a tablespoon of the Soya Keema Aloo Paratha stuffing in the center and brings the edges of the dough towards the center to seal the stuffing
- 16
Flatten the Soya Keema Aloo Paratha, dust in flour again and roll to make a thick paratha (flatbread)
-/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup) - 17
Repeat this procedure with the remaining parathas and keep aside
- 18
Heat a skillet over medium heat and place the stuffed Soya Keema Aloo Paratha over the skillet, drizzle ghee and cook on both sides until browned and crisp
ghee - as needed - 19
Serve the Soya Keema Aloo Paratha along with a bowl of Paka Kela Anar Raita for breakfast or dinner
Rate this recipe
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Soya Keema Aloo Paratha Recipe
A high protein North Indian Recipes recipe with -/2 whole wheat flour, bajra flour ( pearl millet), jowar flour (sorghum). Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Soya Keema Aloo Paratha Recipe we will first cook the soak the soya granules for about 20 minutes in hot water
- 2
Once soaked and soft, strain the excess water out using a strainer
soy chunks (nuggets) - soaked and minced(1 cup) - 3
Using a turbo chop, blend the soya to get a soya mince - this will be your soya keema
- 4
Take a bowl , add the flours, salt and add little water at a time and knead to make soft and firm dough
-/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup)salt - to tastesalt - to taste - 5
Add a little oil on the top to make the dough smooth and non sticky
- 6
Take a heavy bottomed pan or kadai and add oil
- 7
Add the onions and saute until it becomes soft
onion - finely chopped(1) - 8
Add the green chilies and stir fry for a few seconds
green chillies - finely chopped(2) - 9
Add the soya keema and salt and stir fry for a few minutes until all the water evaporates
salt - to tastesalt - to taste - 10
Once done, Add the potatoes, red chilli powder, garam masala powder, amchur powder and mint leaves
potatoes (aloo) - boiled and mashed(3)red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon)mint leaves (pudina) - small bunch - 11
Turn off the heat and mix Soya Keema Aloo Paratha filling mixture well
- 12
Check the salt and adjust according to taste
salt - to tastesalt - to taste - 13
Divide the paratha dough into 6 equal portions
- 14
Dust the portion of the dough in flour and roll into a 3 inch diameter circle
-/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup) - 15
Place a tablespoon of the Soya Keema Aloo Paratha stuffing in the center and brings the edges of the dough towards the center to seal the stuffing
- 16
Flatten the Soya Keema Aloo Paratha, dust in flour again and roll to make a thick paratha (flatbread)
-/2 whole wheat flour(1 cups)bajra flour ( pearl millet)(1/4 cup)jowar flour (sorghum)(1/4 cup) - 17
Repeat this procedure with the remaining parathas and keep aside
- 18
Heat a skillet over medium heat and place the stuffed Soya Keema Aloo Paratha over the skillet, drizzle ghee and cook on both sides until browned and crisp
ghee - as needed - 19
Serve the Soya Keema Aloo Paratha along with a bowl of Paka Kela Anar Raita for breakfast or dinner
Rate this recipe
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