Menu: Soya beans are coming into many kitchens around the world. They are a known fat emulsifier and contain B-complex vitamins and when sprouted, Vitamin C is formed. A valuable plant indeed! So, here’s to the healthy option that can be included in the diet with some flavourful recipes like Soya Dhania Lachcha Parantha, Soya Aloo Tikki and Soya Pulao.
½ kg soya flour
400 grams soya nuggets
200 grams green peas
100 grams dried pomegranate pearls
1 packet chaat masala
100 grams cornflour
For faster preparation
Knead the dough for parantha and divide them into equal portions. Make the pleated balls, roll out into paranthas and refrigerate. Combine soya nuggets with water and salt and microwave them till they are fully soaked. Soak Basmati rice for the pulao. Boil, peel and mash the potatoes. Dry roast coriander seeds and black peppercorns, crush them and finely chop ginger and green chillies. Make the stuffing ready by mixing green chillies, ginger and pomegranate seeds. Make the tikkis ready by stuffing the pomegranate mixture into it.
How to go about it
Roll the paranthas and shallow-fry them till light brown. Make the masala ready in the pressure cooker. Add the rice, soya nuggets and water to it and pressure cook till 2-3 whistles. Remove and serve. Shallow-fry the tikkis till golden brown and serve hot.
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.