Peas potato soya stuffed paratha

It might be reiterated but it is very important to have 3-4 types of food in your meal. Carb, protein, fiber, vegetable etc.

Complex carb when combined with protein helps sugar mix in blood slowly and helps us fill fuller for long term.

This recipe is great for tiffin box or breakfast. The stuffing can be prepared in advanced.
Makes 6-7 paratha
Ingredients:
Soya minced: 1 cup
Green peas: 1 cup
Potato: 2 large
Grated Coconut: 2 table spoon
Coriander: chopped handful
Green chili: 3-4
Gigner: 1-2 inch
Cumin seeds: 1 table spoon
Garam masala: 1 tea spoon
Salt to taste
Oil: 1 table spoon

Wheat flour: 2 cups

Preparation:
Use frozen peas for this recipe. Defrost it. Churn it in blender to make coarse paste.

Make ginger, chili paste.

Boil water and add soya minced in it and cover it for a minute. Rinse off the excess water and squeeze out excess water.
Heat the pan, add oil 1 table spoon. Once the oil is hot add cumin seeds. Once seeds splutter, add ginger chili paste, green peas paste and mix well. Add soya minced and mix well.
After 2 minutes add coconut and mix until all the water is evaporated. Add salt to taste and little bit of garam masala.
Stir for further 2-3 minutes.

Once the mixture is cooled off, add meshed potatoes and coriander mix well.

Take a bit of taste and add salt to taste if required.
Make golf ball sized balls.

Make medium soft dough using wheat flour and water. Set aside for 10-15minutes. Using oil massage the dough a bit to make smooth texture.

Make ping pong size balls and roll it out such that edge is thinner than centre. Apply little bit oil.

Place the stuffing ball and cover it from sides.
Press the dough ball.
Roll it out into slightly thick paratha.

Heat the pan on medium flame and once pan is hot place paratha on it.
Cook on both sides by applying oil on surface. Avoid the oil if you are on diet.
Serve hot.