Fresh coriander chopped
Whole wheat flour (atta)
4 1/2 tablespoons
Red chilli powder
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.