Soya Masoor Parantha

Ingredients list for Soya Masoor Parantha

• 1 cup Soya granules soaked in milk
• 1 cup Whole red lentils (sabut masoor) soaked for 8 hours and pressure cooked
• 1 cup Whole wheat flour (atta)
• to taste Salt
• for cooking Oil 2 tablespoons +
• 1 teaspoon Garlic minced
• 1 medium Onion finely chopped
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• ½ teaspoon Turmeric powder
• ½ teaspoon Red chilli powder
• 1 tablespoon Fresh coriander leaves chopped

Method

1. Take whole wheat flour in a bowl. Add salt, 1 tablespoon oil and sufficient water and knead into a soft dough. Cover and set aside for 20 minutes.
2. Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté well. Add onion and sauté for 1-2 minutes or till they turn translucent.
3. Add soya granules and lentils and mix well.Add salt, coriander powder, cumin powder, turmeric powder, red chilli powder and mix well.
4. Add coriander leaves and mix well. Remove from heat and cool down to room temperature.
5. Divide the dough into equal portions and roll out into medium discs. Place a portion of soya-lentil mixture in the centre, fold the sides to make a square or rectangle. Flatten slightly with a rolling pin.
6. Heat a non-stick tawa. Place a parantha on it and roast for a minute. Flip, drizzle some oil on top and let the other side cook for a minute. Flip again, drizzle some more oil on top and cook for another minute.
7. Serve hot.