Soya and Dal Paratha

Pressure cook the soya chunks, soaked moong dal, and diced bottle gourd with salt and enough water until soft; this usually takes about 8‑10 minutes after the pressure builds.

Allow the cooked mixture to cool slightly, then blend it with a hand blender into a smooth paste and let it reach room temperature.

To the cooled paste add the chopped onion, whole wheat flour, chopped green chillies, chopped coriander, red chilli powder, coriander powder, and roasted cumin powder; knead everything together until you obtain a medium‑soft, non‑sticky dough.

Divide the dough into equal portions, roll each portion into a thin paratha, and cook on a pre‑heated skillet (tawa) over medium heat, brushing lightly with ghee on both sides, until golden brown spots appear.

Serve the hot parathas immediately with your favorite vegetable curry, dal, or curd.