Dal Soya Parantha

Ingredients list for Dal Soya Parantha

• 3/4 cup Split Bengal gram (chana dal) , soaked and boiled
• 1 cup Soya chunks , soaked in hot water
• 250 grams Readymade whole wheat flour dough
• 1 tbsp + for basting Ghee
• 1 teaspoon Fennel seeds (saunf)
• 1 teaspoon Cumin seeds (jeera)
• 1 teaspoon Carom seeds (ajwain)
• 1 tablespoon Ginger , finely chopped
• 2-3 Green chillies , finely chopped
• 1 teaspoon Red chilli powder
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Black salt
• 1 Dried mango powder (amchur)
• 1 teaspoon Black peppercorns , crushed
• 10-12 Fresh coriander sprigs
• to taste Salt

Method

1. Heat ghee in a non-stick pan, add fennel seeds, cumin seeds and carom seeds, mix and sauté for 1-2 minutes.
2. Add ginger and green chillies, mix and sauté for 2-3 minutes. Add Bengal gram and soya chunks and mix.
3. Add red chilli powder, coriander powder, cumin powder, garam masala powder, black salt, dried mango powder and crushed peppercorns, mix and cook for 3-4 minutes.
4. Transfer the mixture into a blender jar and blend to a coarse paste. Transfer the paste into a bowl.
5. Chop coriander leaves, add to the bowl and mix well. Add salt and mix again.
6. Heat a non-stick tawa.
7. Divide the dough into equal portions and roll each portion into a ball. Roll out each portion to a disc, place a portion of dal-soya mixture in the centre, bring edges together, press to seal and roll into a ball.
8. Dust each stuffed ball with dry flour and roll out into a parantha.
9. Place the paranthas on the hot tawa, one at a time, and cook, basting with ghee, till evenly cooked and golden on both sides.
10. Transfer onto individual serving plates and serve hot with your choice of pickle.