Step 1: Prepare Soya Chunks

Bring water to a boil in a pot. Add 1 cup of soya chunks to the boiling water. Turn off the flame, cover the pot, and let the soya chunks sit aside until they cool down and soften.

Step 2: Squeeze and Clean Soya Chunks

Once the soya chunks have cooled, take them out of the water and squeeze them firmly to remove excess water. Repeat this process 2-3 times, changing the water each time, to ensure they are clean and free of any residual taste.

Step 3: Grind Soya Chunks

Transfer the squeezed soya chunks into a grinding jar. Grind them dry (without adding any water) in pulses until a coarse, crumbly mixture is formed. Do not grind continuously to avoid making a paste.

Step 4: Sauté Aromatics for Stuffing

Heat 1 tablespoon of oil in a kadhai or pan. Add 1 medium-sized chopped onion and 1 chopped green chilli. Sauté for about 2 minutes until the onion changes color slightly.

Step 5: Add Spring Garlic and Spices

Add 2 chopped stalks of spring garlic (or 1/2 teaspoon of garlic paste) to the pan and sauté for another 2 minutes. Then, add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon red chilli powder. Sauté all the spices for 2 minutes until fragrant.

Step 6: Combine Soya and Finish Stuffing

Add the ground soya chunks and salt according to taste to the pan. Mix everything well with the sautéed aromatics and spices. Continue to sauté until the mixture is well combined and slightly dry. Turn off the flame. Finally, add finely chopped green coriander leaves and mix thoroughly. The soya stuffing is now ready.

Step 7: Prepare the Dough

In a large bowl, take 2 cups of wheat flour. Add 1/2 teaspoon of salt and 1 tablespoon of oil. Mix these ingredients well with your hands. Gradually add water and knead the mixture into a soft and pliable dough. Ensure the dough is soft to prevent parathas from tearing.

Step 8: Rest the Dough

Lightly grease the kneaded dough with a little oil. Cover the bowl and let the dough rest for 10 minutes. This resting period helps the dough become more elastic and easier to work with.

Step 9: Shape and Stuff the Parathas

After 10 minutes, knead the dough once more to make it even smoother. Break off a portion of the dough and roll it into a smooth ball. Dust the dough ball with dry flour, then flatten it and create a cup-like shape by pressing the edges. Place about 2 teaspoons of the prepared soya stuffing into the cup. Gently press the stuffing inwards and seal the edges of the dough, removing any excess dough. Roll it back into a smooth ball.

Step 10: Roll the Parathas

Gently flatten the stuffed dough ball to help distribute the filling evenly. Dust it again with dry flour and, using a rolling pin, gently roll out the paratha into a medium-thick circular shape. Avoid rolling it too thin to prevent the stuffing from coming out.

Step 11: Cook the Parathas

Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa. Cook for a short while until small bubbles appear, then flip it. Apply ghee or oil generously on one side, then flip again and apply ghee or oil on the other side. Cook, pressing the edges with a spatula, until golden brown spots appear on both sides and the paratha is cooked through. Remove the cooked paratha from the tawa and place it on a plate.

Step 12: Serve

Repeat the cooking process for the remaining parathas. Serve the hot, protein-rich Soya Badi Parathas with curd, green chutney, tomato sauce, or your favorite pickle.

• Knead a soft dough for stuffed parathas to prevent them from tearing while rolling.

• Do not over-roast the onions and spring garlic to retain a crunchy texture in the stuffing.

• Roll the parathas gently with light hands to ensure the filling stays intact and spreads evenly.

• Serve with cheese slices for children.

• Can be served with spicy green chutney, tomato sauce, or pickle.