First of all, combine all ingredients listed for the dough in a mixing bowl. Knead a soft dough and keep it aside until filling is ready. Cover it with any lid or plate.
Add soya chunks in a grinding jar and pulse for 3-4 seconds. You will get a coarse powder. Do not over grind it to get a smooth fine powder.
Heat oil in a non-stick pan on medium flame and add oil. Once the oil is hot add cumin seed, let them crackle.
To this add grated ginger, garlic, and chopped green chilies. Stir it until garlic is golden brown in color.
In addition to this now add asafoetida and chopped onion. Cook it until onion turns to golden brown. This takes 3-4 minute.
When the onion is golden brown add kasoori methi, red chili flakes, and kitchen king masala. Mix nicely.
Finally, add soya chunk’s coarse powder and give a nice stir. Add 1 cup of water and salt as per taste. Mix nicely and cook for 2-3 minutes on low flame by covering lid.
After 3 minutes add chopped green coriander and mix. Soya kheema filling is ready to stuff now. Spread it on a plate to cool down. The filling should be at room temperature.
Heat the griddle on medium flame.
Divide dough and stuffing into equal parts. With this quantity, I made 8 big parathas.
Roll out a circle of about 3″ in diameter. Place 3-4 tbsp stuffing and gently close it. Roll this around 6-8″ diameter circle.
Place it on the griddle. After a few seconds flip it to another side.
Apply oil and cook from both sides until golden brown. Repeat the same process with the rest of the dough balls.
Soya kheema paratha or soya chunks paratha is ready to serve hot with curd or pickle or any chutney.