Soya Aur Dhaniya Lachcha Parantha Bursting with flavour and the goodness of soya. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Dec 2015 in Recipes Course New Update Main Ingredients Soya flour, Fresh coriander Cuisine Punjabi Course Breads Prep Time 16-20 minutes Cook time 6-10 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Soya Aur Dhaniya Lachcha Parantha 1 cup Soya flour 1/2 cup Fresh coriander chopped 1 cup Whole wheat flour (atta) to taste Salt 4 1/2 tablespoons Ghee 1/4 teaspoon Red chilli powder Method Sift soya flour, whole wheat flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips. 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. 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. 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. Lightly crush the paranthas between your palms to separate the layers. Sprinkle chaat masala and serve immediately. Nutrition Info Calories 1771 Carbohydrates 200.3 Protein 83.6 Fat 98.9 #Fresh coriander #Ghee #Red chilli powder #Salt #Soya flour #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article