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Multigrain Pocket Methi Parathas With Soy Granules & Egg Stuffing

4.40 from 5 votes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Served AsBreakfast
Servings 4


  • Multigrain Atta 2 cup
  • Salt
  • Methi leaves chopped 1 cup
  • Ajwain 1 tsp
  • Turmeric Powder 1 tsp
  • Red Chili Powder 1 tsp
  • Water As per requirement
  • Oil 2 tsp
  • Soy Granules 1 cup
  • Egg 3
  • Onions Finely Chopped 3 medium size
  • Curry Powder 1 tsp
  • Green Chili Chopped 1
  • Boiled and Peeled Potato 1 big
  • Coriander Leaves Chopped 1 tbsp
  • Black Pepper 1 tsp
  • Ginger Garlic Paste 1 tsp


  • Mix Atta Flour, salt to taste, methi leaves, ajwain, turmeric powder, red chili powder and oil. Add water little by little and knead a nice smooth dough.
  • Boil water in a saucepan. Add soy granules to it and switch off the flame. Allow it to soften in hot water. Drain and rinse through cold water. Squeeze the water and keep aside. Beat the eggs and add it to the cooked soy granules.
  • Add rest of the boiled mashed potatoes, green chilies, curry powder, pepper powder, coriander leaves Mix everything well and keep aside.
  • Take a big lemon size ball of dough. Dust some flour and roll out into thin round shaped chapattis. Heat a flat pan. Once pan is hot, place the chapattis on pan. Flip it after half a minute.
  • Take 2 big spoon of the filling and spread it evenly on chapatti. Fold it to make a semi-circle shape and press with a flat spatula.
  • The egg in the stuffing will help it to stick to each other . Apply ghee on both sides and cook till done. Repeat with other chapattis as well.

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4.40 from 5 votes

Soma Pradhan
Soma Pradhan

S/W Proffessional who loves to cook and share recipes

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