Garlic & Soya Nuggets Stuffed Paratha
Are you a parantha lover? Then this recipe of Soya Nuggets Stuffed Parantha by Chef Vaibhav Mahajan. Traditional paratha stuffed with garlic and soya nuggets is perfect for your Sunday breakfast.
Garlic and Soya Nuggets Stuffed Paratha Recipe by Chef Vaibhav Mahajan

- Indian


- 2

Cooking Time

-10-15 Min


- Easy

Preparation Time

- 10 Min


  • For Dough:1 cup Wheat flour
  • 2 tsp olive oil
  • salt to taste
  • water as required
  • For Stuffing: oil as required
  • 2 to 3 chopped garlic cloves
  • 1 finely chopped onion
  • 2 to 3 chopped green chillies
  • 1 cup soaked and chopped soya nuggets
  • 1 tsp asafoetida
  • 1 tsp cumin powder
  • 1 tsp chaat masala
  • 2 to 3 chopped mint leaves
  • Flour for dusting
  • For Serving :{Mango pickle
  • 1 cup Curd
  • ½ tsp asafoetida
  • Mint leaves
  • black pepper to taste
  • salt to taste


  1. 1

    Roughly chop the soaked soya nuggets garlic and onion.
  2. 2

    For the dough, take some wheat flour in a bowl.
  3. 3

    Add a little salt and oil into the flour.
  4. 4

    Mix well by pouring a little water.
  5. 5

    Heat oil in a pan.
  6. 6

    Saute chopped garlic chopped onion and chopped green chillies.
  7. 7

    Add the chopped soya nuggets to this.
  8. 8

    Add some asafoetida, cumin powder and chaat masala.
  9. 9

    Mix well.
  10. 10

    The stuffing is ready.
  11. 11

    Finally add some chopped mint leaves in the mixture.
  12. 12

    Allow it to cool.
  13. 13

    Make balls using the dough.
  14. 14

    Flatten it with the hand and make a pocket at the middle.
  15. 15

    Fill the stuffing in the pocket and wrap it.
  16. 16

    Using a roller, flatten the stuffed dough to give the shape of paratha.
  17. 17

    Heat a pan.
  18. 18

    Place the paratha in the pan for cooking.
  19. 19

    Sprinkle some olive oil on the top.
  20. 20

    Cook both sides.
  21. 21

    Paratha is ready.
  22. 22

    For the dip, take some curd in a bowl.
  23. 23

    Add some salt black pepper, asafoetida and chopped mint leaves.
  24. 24

    Mix well.
  25. 25

    Serve the paratha with mango pickle and curd dip.
  26. 26

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About Chef

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Vaibhav Mahajan


A chef with many feathers in his cap, Chef Vaibhav Mahajan, apart from his primary vocation, is also a mentor dedicated to grooming budding talent in the food industry. His knack for experimenting with dishes and their presentation led him to become a food stylist—he is a visiting faculty at two professional schools of photography.

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