Soak the soya chunks in lukewarm water for 15-20 minutes. Squeeze out the water and blend till smooth.
Heat oil in a pan and temper with cumin seeds and carom seeds. Saute for a few seconds. Then add the garlic and green chilies. Fry till the garlic changes colour. Add all the dry spices and mix well. Immediately add the ground soya and sesame seeds. Saute for 1-2 minutes on a medium flame. When done, add the lime juice and give it a stir. Keep aside to cool down. Add the fried onions and coriander leaves and mix.
In a bowl, mix together the whole wheat flour, salt and oil. Add required quantity of water and knead into a stiff dough. Keep aside for 25-30 minutes.
Divide the dough into equal portions and roll out each portion into a small circle just like a poori, by dusting some flour.
Spoon 2 tbsp. of the filling in the centre
And bring all edges together to secure firmly. Stuff the remaining dough with the prepared filling.
Flatten it a bit with your fingers. Now roll out each filled up dough into a large circle / chapatti by dusting some flour.
Heat a tawa / griddle and fry the rolled out stuffed parathas one at a time by drizzling some oil over and around the edges. Fry them till they are light golden in colour on both sides.
Serve them hot with any side dish, pickle, yoghurt or butter.
