How to make Soya Parantha -
Whole wheat paranthas stuffed with masaledar soya granule mixture.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Whole Wheat Flour
Cuisine : Indian
Course : Breads
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For more recipes related to Soya Parantha checkout Soya Masoor Parantha, Soya Galouti Parantha, Soya Parantha - SK Khazana. You can also find more Breads recipes like Coconut Roti Ragi Roti Bajra na Dhebra Baby Bajra Roti
Soya 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 : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Soya Parantha Recipe
Soya Granules soaked 1 cup
Whole Wheat Flour 2 cups (4
Salt to taste
Ghee 1 teaspoon
Dried pomegranate seeds (anardana) 1 teaspoon
Coriander seeds 1 teaspoon
Onion finely chopped 1 medium
Green chillies 2-3
Red chilli powder 1/2 teaspoon
Black peppercorns crushed 1/4 teaspoon
Dried mango powder 1/2 teaspoon
Chaat masala 1/2 teaspoon
Cumin seeds roasted and crushed 1/2 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Mix atta and a little salt in a bowl, add sufficient water and knead into a dough.
Step 2
Apply 1 tsp ghee on the dough, cover with a butter paper and rest for some time.
Step 3
Heat a small non stick pan and dry roast dried pomegranate seeds and coriander seeds.
Step 4
Place soya granules in another bowl, add onion and mix.
Step 5
Crush the roasted masala and add to the bowl. Mix well. Finely chop green chillies and add.
Step 6
Add red chilli powder, crushed black peppercorns, salt, amchur, chaat masala, crushed cumin seeds and coriander leaves and mix well.
Step 7
Heat a non stick tawa. Divide dough into equal portions and shape them into balls.
Step 8
Shape each ball into a small bowl, place a little of the soya granule mixture, gather the edges, seal and shape into a ball again.
Step 9
Further roll into paranthas dusting with a little dry flour. Cook the paranthas on the hot tawa, turning sides and applying a little ghee, till both sides turn golden brown.
Step 10
Cut each parantha into four pieces. Serve hot with yogurt, salad or pickle.
Nutrition Info
Calories : 1632 Kcal
Carbohydrates : 234.4 gm
Protein : 110.8 gm
Fat : 27.9 gm
Other : 0
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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.
