Sanjeev Kapoor

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Soya Aur Dhaniya Lachcha Parantha

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Bursting with flavour and the goodness of soya.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 6-10 minutes

Servings : 4

Soya Aur Dhaniya Lachcha Parantha

Main Ingredients

Soya flour, Fresh coriander

Cuisine

Punjabi

Course

Snack

Level Of Cooking

Medium

Calories

1771

Carbohydrates

200.3

Protein

83.6

Fat

98.9

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Ingredients

  • 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

Method

Step 1


Sift soya flour, whole wheat flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips.

Step 2


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.

Step 3


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.

Step 4


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.

Step 5


Lightly crush the paranthas between your palms to separate the layers. Sprinkle chaat masala and serve immediately.

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