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.
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
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.
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