For the filling : Heat plenty of water in a large pan and add 1/4 cup milk and piece of ginger to it. These two take off the odor from the soy chinks. When the mixture comes to a rolling boil, add the soya chunks. After a minute, switch off the flame and cover the pan. Let it stand for 10 minutes,

Drain the water and rinse twice in cold water. Finally squeeze out the water from the soya chunks .

Take the soya chunks in a mixie jar and pulse it a couple of times to get a mince.

Heat oil in a pan and cumin seeds.When it crackles, add the mince,red chili powder, salt, turmeric powder, coriander powder, salt, coriander leaves and cook on low flame for a few minutes. If the mixture is very dry,sprinkle a little water but don't make the filling soggy.Transfer the Kheema onto a bowl and let it cool completely.

For the dough :Take whole wheat flour in a bowl and add salt. Mix well.Add water little by little and knead to a soft and non sticky dough.Finally add a little oil and knead for a few more minutes.

To make the Kheema Paratha :Take a golf sized ball of dough and flatten it a bit. Place a tablespoon of filling in the center and bring the edges together.

Flatten it slowly and make a 5" paratha.

Cook on a heater griddle till brown spots appear on both sides.Remove from griddle and repeat for the remaining dough

Serve with a side of your choice