How to make Soya Parantha - SK Khazana -

High on protein, these nutritious paranthas are the perfect breakfast snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Whole wheat dough

Cuisine : Indian

Course : Breads

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For more recipes related to Soya Parantha - SK Khazana checkout Soya Parantha, Soya Masoor Parantha, Soya Galouti Parantha. You can also find more Breads recipes like Naan Herb And Onion Bread Jammu Ka Aloo Anardana Parantha Khasta Porotha

Soya Parantha - SK Khazana

Soya Parantha - SK Khazana Recipe Card

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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 : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Soya Parantha - SK Khazana Recipe

  • Soya granules soaked in warm water for 30 minutes, drained and s 1 cup

  • Whole wheat dough as required

  • Ghee 1 teaspoon to cook

  • Green chillies finely chopped 2

  • Ginger finely chopped 1/2 inches

  • Garlic finely chopped 6-8 cloves

  • Medium onion finely chopped 1/2

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Coriander powder 1/4 teaspoon

  • Salt to taste

  • Lemon juice 1/2 tablespoon

  • Yogurt to serve

  • Pickle to serve

Method

Step 1

Heat ghee in non-stick pan, add green chillies, ginger, garlic and onion sauté till onion get translucent.

Step 2

Add turmeric powder, red chilli powder, garam masala powder, coriander powder and ½ cup water and mix well.

Step 3

Add salt, soya mince and sauté for 2-3 minutes or till the mixture dries up.

Step 4

Switch off the heat, drizzle some lemon juice, mix well and set aside to cool.

Step 5

Divide the dough into equal portion and shape them into balls, shape each ball into a small katori, place some of the soya mixture in it, gather the edges and press to seal.

Step 6

Dust the worktop with some dry flour, and roll out each stuffed ball into a parantha.

Step 7

Heat a non-stick tawa, place a parantha on it and cook for a minute. Turn it over, drizzle a little ghee all around, turn it over again and drizzle some more ghee again and cook, turning sides till evenly golden on both sides.

Step 8

Serve hot with yogurt and pickle.

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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 www.sanjeevkapoor.com 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.