Saturday, February 23, 2013

Protein Rich Soy Stuffed Roti(Parantha)

I don't like tofu. I don't like soy based meat. But then, people ask me, how do you get your protein?  Oh I have many options, I tell them.

So here's one. Yes, the main ingredient is SOY. But, even if, like me, you don't like soy, keep reading because you'll love this.

Ingredients for stuffing:
3/4 cup soy nuggets (boiled and finely chopped in a chopper)
1 large chopped onion
3-4 chopped green chilli (vary the quantity based on how spicy you like it)
1/2 to 1 tsp grated ginger
chopped coriander leaves
powdered spices (1/2 tsp cumin powder, 1/2 garam masala)
cumin seeds
bay leaves
salt to taste

The magic is, of course, in the stuffing. Add bay leaves and cumin(jeera) seeds to heated oil in a pan. Add chopped green chillies, grated ginger and onions, and saute until onions turn light brown. Don't burn them. Saute on medium flame.
Now add powdered spices and salt. There's really no rule here, add or subtract whatever you like or don't like. Be creative.
Cook for a couple seconds and add chopped soy nuggets. Sprinkle some water to mix spices well if it looks too dry. Cook for a couple minutes so the soy chunks take in the flavor nicely.
Add chopped coriander leaves.

The important trick is to not add too much soy. Just the right proportion so that filling is juicy, not dry.

Let the stuffing cool. Take the bay leaf out. It has done its job. Use around 1 tbsp stuffing per parantha.
Serve with tomato chutney/garlic chutney/bitter gourd chutney/raita or plain yoghurt.


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