AI-generated image
Soya chapati
Square stuffed chapatis filled with spiced soya mince and cheese
Thin mint-flecked chapatis folded into square envelopes around a filling of spiced soya mince, onion, coriander and grated cheese, then cooked on a hot pan until brown-speckled. They're high in protein and great for lunch boxes. Serve hot with green, red and tamarind chutneys and salad.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the filling
- 5 ½ oz soya granules (soya mince)2 cups, dry
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 tsp saltor to taste
- ¼ tsp ground turmeric
- 1 tbsp ginger paste
- 1 tbsp green chilli paste
- 2 medium onionschopped
- 4 tbsp fresh corianderchopped
- 2 ⅞ oz cheddar cheese1 cup, grated
For the dough
- 4 ½ oz plain flour1 cup
- 4 ½ oz whole wheat flour1 cup
- 2 tsp mint leavesminced
- 3 tbsp oil
- ¾ cup waterapprox.
For cooking
- 3 tbsp oil
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Soak 5 ½ oz soya granules (soya mince) in 250 ml (1 cup) hot water for 15 minutes. Drain and squeeze dry.
Step 2: Heat 4 tbsp oil, add 1 tsp cumin seeds and the soaked soya and cook until done.
6 minStep 3: Add 1 tsp salt, ¼ tsp ground turmeric, 1 tbsp ginger paste and 1 tbsp green chilli paste and cook for 2 minutes. Let it cool.
2 minStep 4: When the soya is cold, mix in 2 medium onions, 4 tbsp fresh coriander and 2 ⅞ oz cheddar cheese.
Step 5: Mix 4 ½ oz plain flour, 4 ½ oz whole wheat flour, 2 tsp mint leaves and 3 tbsp oil and knead into a soft dough with ¾ cup water as needed.
Step 6: Divide into 10 equal parts and roll each into a big, thin round, about 25 cm across.
Step 7: Spread a little filling in the centre. Fold all four sides inwards over it, sealing well, to make a 15 cm square envelope.
Step 8: Heat a non-stick pan and cook on both sides, adding a little 3 tbsp oil, until brown specks appear.
3 minStep 9: Serve hot with green, red and tamarind chutneys and salad.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 15 g
- Carbs
- 25 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does soya chapati take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
