Soya Galouti Parantha

These paranthe are stuffed with a flavourful soya galouti mixture. This is a Sanjeev Kapoor exclusive recipe.

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Soya Galouti Parantha
Main Ingredients Soya granules, Whole wheat flour (atta)
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Soya Galouti Parantha

  • 2 cups Soya granules soaked for 15 minutes, drained and squeezed
  • 1½ cups + for dusting Whole wheat flour (atta)
  • to taste Salt
  • 2 tablespo for shallow frying Ghee
  • 1½ tablespoons Ginger-garlic paste
  • 3 tablespoons Gram flour (besan)
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • ½ teaspoon Mace powder
  • ¼ teaspoon Green cardamom powder
  • ½ cup Browned onion paste
  • 1 teaspoon Kewra essence
  • a few saffron strands soaked in water


  1. Mix together the wheat flour, salt and 1 tablespoon ghee in a bowl. Add sufficient water and knead into a soft dough.
  2. Heat 1 tablespoon ghee in a non-stick pan. Add ginger-garlic paste and sauté for 2-3 minutes.
  3. Add gram flour, mix and sauté till fragrant. Add soya granules, mix and sauté for 1 minute.
  4. Add chilli powder, garam masala powder, mace powder and cardamom powder, mix well and sauté for 4-5 minutes. Remove from heat and cool down to room temperature.
  5. Blend together soya mixture, browned onion paste and kewra essence to a smooth mixture. Transfer into a bowl, add salt and saffron along with the water and mix well.
  6. Divide the dough into 8 equal portions and stuff each with a portion of the soya mixture, seal the edges and shape into balls. Roll out into thick paranthas.
  7. Heat some ghee on a non-stick tawa and shallow-fry the paranthas, turning sides, till evenly done on both the sides.
  8. Serve hot.