Soya Vegget Paratha
Paratha is very famous in India in every state it is created in different ways in different part of the country. Soya Paratha gives unique taste and intact tradition of Indian culture.
For the Fry
| 100 Grams | Soya Vegget |
| 4 Medium | Potato (Peel And Cut In Small Cubes) |
| 4 Tablespoon | Refined Oil |
| 1⁄2 Teaspoon | Cumin Seeds |
| 4 Onions | Chopped |
| 1 Tablespoon | Chopped Ginger Garlic |
| 4 Tomatoes | Chopped |
| 4 | Green Chilies Roughly Chopped |
| 1 Teaspoon | Turmeric Powder |
| 1 Teaspoon | Red Chilli Powder |
| 1⁄2 Teaspoon | Garam Masala Powder |
| 1 Tablespoon | Coriander Powder |
| 1 Tablespoon | Chopped Green Coriander Leaves |
| Salt | As Per Taste |
PREPARATIONS
PREPARATIONS
- Soak Vegget in salted hot water for 20 minutes. After soaked in water the Soya Veggets would appear bigger in size. Squeeze all the water from the Soya Veggets and keep aside. Also you can cut Soya Veggets pieces into smaller ones. (for better taste fry these Soya Veggets after soaked and squeezed).
- Heat the refined oil in a pan/kadai, add the cumin seeds and when they begin to change in color, add chopped onion, chopped ginger garlic then stir-fry on medium heat till the onion turns light brown after this add chopped tomatoes and cook until the mixture turns mushy then add turmeric powder, salt, gram masala, coriander powder, red chilli powder, green chilli and cook on slow fiame until oil separate.
- Add soaked soya vegget and potato cubes into this masala then mix well and cook on slow flame for 8-10 minutes. (do not let burn or stick masala if sticking sprinkles few drops of water and stir continually.
- Now garnish with chopped coriander leaf and serve hot with chapati/naan.
