How to make Soya Aur Dhaniya Lachcha Parantha -

Bursting with flavour and the goodness of soya.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Soya flour (सोया का आटा), Fresh coriander

Cuisine : Punjabi

Course : Breads

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For more recipes related to Soya Aur Dhaniya Lachcha Parantha checkout Soy Flour Missi Roti. You can also find more Breads recipes like Garlic Bread Sticks Beetroot Parantha Spicy Rajma Parantha Soya Aapams

Soya Aur Dhaniya Lachcha Parantha

Soya Aur Dhaniya Lachcha Parantha Recipe Card


With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Soya Aur Dhaniya Lachcha Parantha Recipe

  • Soya flour 1 cup

  • Fresh coriander chopped 1/2 cup

  • Whole wheat flour (atta) 1 cup

  • Salt to taste

  • Ghee 4 1/2 tablespoons

  • Red chilli powder 1/4 teaspoon


Step 1

Sift soya flour, whole wheat flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips.

Step 2

Add coriander leaves and red chilli powder and mix well. Add enough water and knead lightly to make a soft dough. Divide into four portions and shape into balls. Roll out each ball into a thin six to seven-inch round roti.

Step 3

Brush the entire surface of each roti with one teaspoon of melted ghee and dust with flour. Pleat the roti to make a number of folds. Roll up into a spiral. Press between your palms and set aside for five minutes. Roll out lightly into six-inch paranthas.

Step 4

Heat a non-stick tawa. Cook each parantha on both sides on moderate heat. Pour a little ghee all around and shallow-fry till both sides are golden brown.

Step 5

Lightly crush the paranthas between your palms to separate the layers. Sprinkle chaat masala and serve immediately.

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MasterChef Sanjeev Kapoor

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 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.