We had a sweet old couple living near us they have now shifted to Mumbai. I used to make it a point to meet them everyday in the evening after Office. The old gentleman whom my kids used to call Ajoba was my feedback on politics, current affairs etc and the lady whom we called Ajji used to share a lot of tips recipes and general gossip.
She told me to how to make Soya bean curd or whatever the lump is called and she told me she had watched paratha made on the TV. I tried it and was very happy that I could get in a whole grain in the form of a Paratha which is highly appreciated here at my home.
The rest is all how I make parthas at home. I have used methi you can use palak, pumpkin bottle gourd anything.
10 grms Soya bean, soaked over night
1 cups methi leaves, chopped fine
Coriander leaves chopped
Mint leaves (optional)
1 onion, roughly chopped
2 green chillies (adjust as per taste)
½ inch piece of ginger
5 cloves garlic
3 cups Wheat flour
Red chilli powder
2 tsp powdered cumin
1 tsp powdered coriander seeds
A big fat pinch of hing/asafoetida
1. Peel the soaked Soya bean seeds.
2.Then grind them to a fine paste in the mixer use water if you feel the need.
3. Pour the paste in a kadhai and heat it on low flame till it clumps together. Let it cool.
4. Grind the mint, coriander, chillies, ginger, garlic and onion in the mixer to a fine paste.
5. Mix all the ingredients to soft dough.
6. Make balls and roll out into circular shape.
7. Roast on hot tava.
8. Serve with curds, tomato chutney.
Here I have served with curds and stuffed capsicum.