Mughlai Stuffed Paratha

Methods/steps

1. In a large bowl, sieve semolina and flour, baking powder and mix the sugar powder and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
2. Soak soya granules in hot water with little bit of salt for 15 minutes.thereafter drain the water by pressing the granule's .
3. Heat the kadahi add 1 tsp of ghee ,add soya granules fry for some time the remove from the kadahi .
4. Then add rest of the ghee add small cardamom and cumin seeds when starts crackling add chopped onions fry till golden brown then add tomatoes,salt ginger garlic paste ,fry then add turmeric powder,red chilly powder and garam masala cook till oil separates from the corners .
5. Then add roasted granule's and boiled green peas mix well and cook covered for 5 to 7 minutes .after that open the lid and fry till the mixture get dry .remove from the fire and allow to cool.
6. Make two small balls out of the dough,roll  both  of them  in small circles.
7. Take one rolled circle and place some of the soya mixture in the center.
8. Cover this with the other rolled circle and press the sides lightly with your finger to seal in the mixture.
9. Sprinkle some flour on both sides to avoid sticking on the surface.  roll  the paratha into a circle.
10. Heat tawa/ pan on medium heat and roast the paratha on both side by applying ghee  when it turns crispy  & golden brown remove from tawa and serve hot with any side dish.