Parathas have always been more than just a meal, they’re comfort on a plate. Whether you enjoy them for breakfast, lunch, or dinner, a good stuffed paratha can brighten any mood. And if you’re looking to make this Indian favourite more nutritious without losing its charm, soyabean masala paratha is just the recipe for you.
Packed with a spicy, flavourful soyabean filling and wrapped inside crispy whole wheat layers, this version of stuffed paratha brings both health and taste to your table. Soyabean, known for its high protein content and meat-like texture, blends effortlessly with Indian spices to create a stuffing that’s robust and hearty.
When paired with curd or pickle, it becomes a wholesome meal on its own.
Whether you’re cooking for yourself or the whole family, soyabean masala paratha is a great way to serve up something delicious and nutrient-dense. It’s also easy to pack in tiffins or enjoy as a travel snack. Let’s walk through five simple steps to prepare this satisfying dish right in your kitchen.
Step 1: Soak, cook and mash the soyabean
Start with one cup of soyabean chunks. Soak them in hot water for about fifteen minutes until they turn soft and fluffy. Once soaked, rinse them well and squeeze out all the extra water. Transfer the soyabean to a grinder or food processor and pulse lightly to achieve a crumbly texture. You don’t want it too smooth, a coarse mixture works best for the stuffing.
Step 2: Prepare the spicy masala stuffing
Heat a tablespoon of oil in a pan and add a teaspoon of cumin seeds. Once they sizzle, add one finely chopped onion and sauté until golden brown. Add a teaspoon each of ginger and garlic paste and cook until the raw smell disappears. Now, stir in the mashed soyabean and mix well. Season it with turmeric, red chilli powder, coriander powder, garam masala, and salt. If you enjoy a bit of tang, squeeze in some lemon juice or add a pinch of amchur powder. Let the mixture cook for about five to seven minutes until dry and fragrant. Finish with fresh coriander leaves and let it cool completely before using.
Step 3: Make the dough and get rolling
Take two cups of whole wheat flour in a bowl. Add a pinch of salt and mix in water gradually to form a soft, smooth dough. Knead it for about five to seven minutes and let it rest for at least fifteen minutes. Once rested, divide the dough into equal-sized balls. Flatten each ball, roll it out slightly, and place a spoonful of the soyabean filling in the centre. Seal the edges carefully and roll it out gently into a round paratha, making sure the stuffing doesn’t come out.
Step 4: Cook the parathas until crisp and golden
Heat a tawa or flat pan on medium heat. Place the rolled paratha on the hot surface and cook on one side until small bubbles appear. Flip and apply a little oil or ghee on both sides. Cook evenly, pressing gently with a spatula to ensure crispness. The paratha should turn golden brown with well-cooked layers and a lightly charred texture. Repeat the same with all the stuffed balls.
Step 5: Serve hot with your favourite sides
Once cooked, serve the soyabean masala parathas hot with a bowl of curd, a dollop of butter, or your favourite pickle. They also pair well with green chutney or even a simple tomato ketchup for kids. These parathas stay soft for hours and make an ideal choice for lunchboxes, brunches, or lazy weekend meals. For an extra indulgent twist, you can even add a layer of grated cheese to the stuffing before sealing.
Soyabean masala paratha proves that you don’t have to sacrifice flavour for nutrition. It’s hearty, spicy, and filling, everything you want in a comfort food, but with the bonus of being rich in plant-based protein. Once you try this wholesome twist on a classic Indian flatbread, it might just become a regular feature in your weekly meal plan.