How to make Soya Masoor Parantha -

Paranthe stuffed with a healthy mixture of soya granules and whole red lentils

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Whole red lentils (sabut masoor) (साबुत मसूर)

Cuisine : Indian

Course : Breads

For more recipes related to Soya Masoor Parantha checkout Soya Parantha, Soya Galouti Parantha, Soya Parantha - SK Khazana. You can also find more Breads recipes like Chicken Moghlai Parantha - SK Khazana Tiranga Puri Vegetable Thepla Litti

Soya Masoor Parantha

Soya Masoor 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 : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Soya Masoor Parantha Recipe

  • Soya granules soaked in milk 1 cup

  • Whole red lentils (sabut masoor) soaked for 8 hours and pressure cooked 1 cup

  • Whole wheat flour (atta) 1 cup

  • Salt to taste

  • Oil 2 tablespoons + for cooking

  • Garlic minced 1 teaspoon

  • Onion finely chopped 1 medium

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Red chilli powder ½ teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Take whole wheat flour in a bowl. Add salt, 1 tablespoon oil and sufficient water and knead into a soft dough. Cover and set aside for 20 minutes.

Step 2

Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté well. Add onion and sauté for 1-2 minutes or till they turn translucent.

Step 3

Add soya granules and lentils and mix well.Add salt, coriander powder, cumin powder, turmeric powder, red chilli powder and mix well.

Step 4

Add coriander leaves and mix well. Remove from heat and cool down to room temperature.

Step 5

Divide the dough into equal portions and roll out into medium discs. Place a portion of soya-lentil mixture in the centre, fold the sides to make a square or rectangle. Flatten slightly with a rolling pin.

Step 6

Heat a non-stick tawa. Place a parantha on it and roast for a minute. Flip, drizzle some oil on top and let the other side cook for a minute. Flip again, drizzle some more oil on top and cook for another minute.

Step 7

Serve hot.

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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.