How to make Dal Soya Parantha -
Paranthas stuffed with a highly flavoured and nutritious mixture of chana dal and soya chunks will leave you asking for more and more and…
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Soya chunks
Cuisine : Indian
Course : Breads
For more recipes related to Dal Soya Parantha checkout Dal Puri - SK Khazana. You can also find more Breads recipes like Kaddu Puri - SK Khazana Spicy Rajma Parantha Dhavan Aloo Chur Chur Parantha - SK Khazana
Dal Soya Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 2-2.30 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dal Soya Parantha Recipe
Split Bengal gram (chana dal) , soaked and boiled 3/4 cup
Soya chunks , soaked in hot water 1 cup
Readymade whole wheat flour dough 250 grams
Ghee 1 tbsp + for basting
Fennel seeds (saunf) 1 teaspoon
Cumin seeds (jeera) 1 teaspoon
Carom seeds (ajwain) 1 teaspoon
Ginger , finely chopped 1 tablespoon
Green chillies , finely chopped 2-3
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Black salt 1/2 teaspoon
Dried mango powder (amchur) 1
Black peppercorns , crushed 1 teaspoon
Fresh coriander sprigs 10-12
Salt to taste
Method
Step 1
Heat ghee in a non-stick pan, add fennel seeds, cumin seeds and carom seeds, mix and sauté for 1-2 minutes.
Step 2
Add ginger and green chillies, mix and sauté for 2-3 minutes. Add Bengal gram and soya chunks and mix.
Step 3
Add red chilli powder, coriander powder, cumin powder, garam masala powder, black salt, dried mango powder and crushed peppercorns, mix and cook for 3-4 minutes.
Step 4
Transfer the mixture into a blender jar and blend to a coarse paste. Transfer the paste into a bowl.
Step 5
Chop coriander leaves, add to the bowl and mix well. Add salt and mix again.
Step 6
Heat a non-stick tawa.
Step 7
Divide the dough into equal portions and roll each portion into a ball. Roll out each portion to a disc, place a portion of dal-soya mixture in the centre, bring edges together, press to seal and roll into a ball.
Step 8
Dust each stuffed ball with dry flour and roll out into a parantha.
Step 9
Place the paranthas on the hot tawa, one at a time, and cook, basting with ghee, till evenly cooked and golden on both sides.
Step 10
Transfer onto individual serving plates and serve hot with your choice of pickle.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
