Prepare dough and let it rest while we prepare the soya keema. Boil enough water and soak the soya chura for 10 minutes. Drain,wash it and squeeze the water. Repeat the process once again but with salt this time.
Heat a pan with oil and season with fennel, add onion and fry for 2 minutes. Add ginger garlic paste and fry till raw smell goes off. Add chopped tomatoes and salt. Fry till soft.
Add all the powders and fry till the masala turns mushy. Add the squeezed soya churas.
Add 1/4 cup water to blend the masala well with the soya and cook for 8 minutes (or until water evaporates)in low to medium flame to make a dry soya keema.
Roll a thick roti and spoon generous amount of the keema and roll into parathas carefully. Cook both sides until golden brown in medium flame with oil drizzled over.
Serve hot with onion raita, the best combo. Tastes great if eaten as such too, but best with the raita!