Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Prep45 min
Cook30 min
Servings4
Serving size: 1 serving
605cal
7gprotein
48gcarbs
42g
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
A hearty and protein-packed vegetarian curry that mimics the texture of classic minced meat keema. Soya granules and green peas are simmered in a rich, spicy tomato-onion gravy, making it a perfect meal with roti or rice.
Crispy, flaky warqi paratha with a protein-packed soya keema matar – a hearty and satisfying meal!
This awadhi dish is perfect for breakfast. With 1000.61 calories and 23.4g of protein per serving, it's a nutritious choice for your meal plan.
fat
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
Servings
4
Serving size: 1 serving
396cal
17gprotein
51gcarbs
16gfat
Ingredients
1 cup Soya Granules
1 cup Green Peas (Fresh or frozen)
3 tbsp Mustard Oil
1 tsp Cumin Seeds
1 large Bay Leaf
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom Pods (Slightly crushed)
2 medium Onion (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1.5 cup Tomato Puree (From about 3 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (Adjust to taste)
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.5 cup Water (For the gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Soya Granules
Place the soya granules in a large bowl and cover with 3-4 cups of boiling water. Let them soak for 15 minutes until they are soft and have expanded.
Drain the water completely. Rinse the granules under fresh, cool water 2-3 times.
Firmly squeeze out all excess water from the granules by pressing them in small batches between your palms. This step is crucial for texture and flavor absorption. Set aside.
2
Sauté Aromatics and Spices
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they turn a deep golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Lower the heat and add the powdered spices: turmeric, Kashmiri red chili, coriander, and cumin powder. Stir for 30 seconds to prevent burning.
3
Build and Simmer the Gravy
Pour in the tomato puree and add the salt. Mix well and cook for 8-10 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
Add the prepared soya granules to the pan. Mix thoroughly to coat them completely with the masala. Sauté for 5 minutes, allowing the soya to absorb the flavors.
Stir in the green peas. Pour in 1.5 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the peas are tender and the gravy has reached your desired consistency.
4
Finish and Garnish
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry along with the garam masala. Stir gently to combine.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving to allow the flavors to meld. Serve hot.
