### TranslatedIngredients: 1-1/2 cups Whole Wheat Flour,1/4 cup Bajra Flour ( Pearl Millet),1/4 cup Jowar Flour (Sorghum),Salt - to taste,1 teaspoon Sunflower Oil,1 cup Soy Chunks (Nuggets) - soaked and minced,3 Potatoes (Aloo) - boiled and mashed,1 Onion - finely chopped,2 Green Chillies - finely chopped,1/2 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder),Mint Leaves (Pudina) - small bunch,Salt - to taste,Ghee - as needed ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Soya Keema Aloo Paratha Recipe we will first cook the soak the soya granules for about 20 minutes in hot water. Once soaked and soft, strain the excess water out using a strainer.Using a turbo chop, blend the soya to get a soya mince - this will be your soya keema.Take a bowl , add the flours, salt and add little water at a time and knead to make soft and firm dough. Add a little oil on the top to make the dough smooth and non sticky.Take a heavy bottomed pan or kadai and add oil. Add the onions and saute until it becomes soft. Add the green chilies and stir fry for a few seconds.Add the soya keema and salt and stir fry for a few minutes until all the water evaporates.Once done, Add the potatoes, red chilli powder, garam masala powder, amchur powder and mint leaves.Turn off the heat and mix Soya Keema Aloo Paratha filling mixture well.Check the salt and adjust according to taste.Divide the paratha dough into 6 equal portions.Dust the portion of the dough in flour and roll into a 3 inch diameter circle.Place a tablespoon of the Soya Keema Aloo Paratha stuffing in the center and brings the edges of the dough towards the center to seal the stuffing.Flatten the Soya Keema Aloo Paratha, dust in flour again and roll to make a thick paratha (flatbread).Repeat this procedure with the remaining parathas and keep aside.Heat a skillet over medium heat and place the stuffed Soya Keema Aloo Paratha over the skillet, drizzle ghee and cook on both sides until browned and crisp. Serve the Soya Keema Aloo Paratha along with a bowl of Paka Kela Anar Raita for breakfast or dinner.