Soya Parantha

Ingredients list for Soya Parantha

• 1 cup Soya Granules soaked
• 2 cups (4 Whole Wheat Flour
• to taste Salt
• 1 teaspoon Ghee
• 1 teaspoon Dried pomegranate seeds (anardana)
• 1 teaspoon Coriander seeds
• 1 medium Onion finely chopped
• 2-3 Green chillies
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Black peppercorns crushed
• 1/2 teaspoon Dried mango powder
• 1/2 teaspoon Chaat masala
• 1/2 teaspoon Cumin seeds roasted and crushed
• 1 tablespoon Fresh coriander leaves chopped

Method

1. Mix atta and a little salt in a bowl, add sufficient water and knead into a dough.
2. Apply 1 tsp ghee on the dough, cover with a butter paper and rest for some time.
3. Heat a small non stick pan and dry roast dried pomegranate seeds and coriander seeds.
4. Place soya granules in another bowl, add onion and mix.
5. Crush the roasted masala and add to the bowl. Mix well. Finely chop green chillies and add.
6. Add red chilli powder, crushed black peppercorns, salt, amchur, chaat masala, crushed cumin seeds and coriander leaves and mix well.
7. Heat a non stick tawa. Divide dough into equal portions and shape them into balls.
8. Shape each ball into a small bowl, place a little of the soya granule mixture, gather the edges, seal and shape into a ball again.
9. Further roll into paranthas dusting with a little dry flour. Cook the paranthas on the hot tawa, turning sides and applying a little ghee, till both sides turn golden brown.
10. Cut each parantha into four pieces. Serve hot with yogurt, salad or pickle.

Nutrition Info