How to make Soya Bean Parantha Recipe - A healthy parantha for dieters.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Soya bean ( सोया बीन ) , Whole wheat flour (atta) ( आटा )

Cuisine : Punjabi

Course : Breads

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Soya Bean Parantha

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.

You can also find more Breads recipes like Keema Makai Roti, Gobhi Stuffed Puris, Rainbow Sandwich, Til Poli. Or try out these recipes from Punjabi Cuisine like Sweet Roti, Kadai Hara Cholia, Khajur Pinni, Gajar Gobhi Shalgam Ka Saag.

Soya Bean Parantha Recipe Card

Soya Bean Parantha
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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Soya Bean Parantha

  • Soya bean soaked overnight 1 cup

  • Whole wheat flour (atta) 2 cup

  • Oil 1 tbsp + to deep fry

  • Onion chopped 1 medium

  • Turmeric powder 1 teaspoon

  • Green chilli 2

  • Milk 2 tablespoons

  • Potato boiled and peeled and mashed 3 medium

  • Salt to taste

  • Butter as required

Method

Step 1

Drain and mash the soyabean granules. Place the wheat flour and salt in a bowl, add sufficient water and knead into a soft dough. Cover with a damp cloth and rest for about half an hour.

Step 2

Heat oil in a non-stick pan. Add the onion and sauté till light brown. Add the turmeric powder, green chillies and soyabean granules and mix well. Add the milk and stir to mix. Set aside to cool.

Step 3

Place the mashed potatoes in a bowl, add the soyabean mixture and salt and mix well. Divide into eight equal portions. Divide the dough into eight equal portions and roll into a ball.

Step 4

Place a portion of the soya granule mixture in the centre, gather the edges and shape into a ball again. Dust each ball in flour and roll into a parantha.

Step 5

Heat a non stick tawa and place a parantha on it. Cook for half a minute, flip and drizzle a little oil all around and cook for a minute.

Step 6

Flip again and drizzle some more oil all around. Cook till both the sides get cooked evenly golden.

Step 7

Serve hot with dollops of butter.

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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 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.

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