In boiling water, cook 1 cup of soya granules for 2-3 minutes. Add salt to taste.

Strain the cooked granules, rinse thoroughly with cold water, and squeeze out the excess water.

Heat 1 tbsp oil in a wok, add 1 tsp cumin seeds, and allow them to splutter. Add 1 tbsp julienned ginger and 1-2 chopped green chillies, and sauté for a minute.

Add 1 medium-sized chopped onion and cook until translucent.

Add 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tsp jeera powder, 1 tsp anardana powder, 1 tsp amchur powder, 1 tsp garam masala, and 1 tsp kasuri methi. Sauté for a minute.

Add the soaked soya granules, mix well, and cook for 2-3 minutes.

Finally, add 1 tbsp each of freshly chopped coriander and mint leaves. Mix well and allow the mixture to cool.

In a bowl, mix 2 cups of wheat flour with 1 tsp ajwain and salt to taste. Gradually add water to knead a semi-soft dough. Apply oil to prevent it from drying, cover with a damp cloth, and let it rest for 30 minutes.

Divide the dough into small equal balls. Coat each with dry flour and flatten it with your hands.

Make a cavity in the center of each dough ball, keeping the center thicker. Fill with a spoonful of the soya mixture, taking care not to overfill.

Seal the dough by joining the sides together. Coat with dry flour and roll into a thick paratha using a rolling pin.

Cook the paratha on a hot pan or tawa on both sides until brown spots appear. Apply ghee, flip, and cook until evenly browned.

Serve the hot soya kheema parathas topped with a blob of butter, alongside chilled curd or your preferred chutney.