How to make Soya Galouti Parantha -

These paranthe are stuffed with a flavourful soya galouti mixture.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Breads

For more recipes related to Soya Galouti Parantha checkout Soya Parantha, Soya Masoor Parantha, Soya Parantha - SK Khazana. You can also find more Breads recipes like Tomato Tortilla Gobhi Parantha Soya Bean Parantha Marwari Tikadia

Soya Galouti Parantha

Soya Galouti Parantha Recipe Card


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.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Soya Galouti Parantha Recipe

  • Soya granules soaked for 15 minutes, drained and squeezed 2 cups

  • Whole wheat flour (atta) 1½ cups + for dusting

  • Salt to taste

  • Ghee 2 tablespo for shallow frying

  • Ginger-garlic paste 1½ tablespoons

  • Gram flour (besan) 3 tablespoons

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Mace powder ½ teaspoon

  • Green cardamom powder ¼ teaspoon

  • Browned onion paste ½ cup

  • Kewra essence 1 teaspoon

  • saffron strands soaked in water a few


Step 1

Mix together the wheat flour, salt and 1 tablespoon ghee in a bowl. Add sufficient water and knead into a soft dough.

Step 2

Heat 1 tablespoon ghee in a non-stick pan. Add ginger-garlic paste and sauté for 2-3 minutes.

Step 3

Add gram flour, mix and sauté till fragrant. Add soya granules, mix and sauté for 1 minute.

Step 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.

Step 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.

Step 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.

Step 7

Heat some ghee on a non-stick tawa and shallow-fry the paranthas, turning sides, till evenly done on both the sides.

Step 8

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.