SOYA PARANTHA /A WHOLESOME PARANTHA WITH SOYA GRANULES AND MIXED VEGGIES

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SOYA PARANTHA /A WHOLESOME PARANTHA WITH SOYA GRANUALS AND MIXED VEGGIES

A few more weeks to go and after that, the colourful winter veggies will vanish from the vegetable market. During winters the market flaunts with rainbow hues and it’s the best to taste. I take the full advantage of seasonal veggies, making variant dishes from breakfast to the main course. My meal plans include all sorts of vegetables these days. Today’s recipe the SOYA PARANTHA is no exception. This particular parantha or the popular Indian flatbread not only contains the protein-packed soya granules(soya choora/ सोया चूरा) but also a number of seasonal veggies. As the soya itself is bland in taste, all these veggies add the pleasing taste.
Undoubtedly, this parantha is a complete package of taste and nutrition… Let’s make this parantha with me. This parantha has two steps to follow. First one is to cook a number of finely chopped veggies along with the boiling of soya granules. The second or the final step is to stuff these veggies into the wheat flour dough to make these yummy soya paranthe

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Prep time – 15 minutes
Cook time – 25 minutes
Course – Breakfast/Main
Cuisine – North India
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Whole wheat dough – Sufficient for 4-6 paranthas
•  Soya granuals – 1 cup
•  Onion – 1 no
•  Carrot – 1 no
•  Beans – 8-10 nos
•  Cauliflower florets – 3-4 small sized
•  Finely chopped green chillies – 1 tsp
•  Finely chopped ginger – 2 tsp
•  Salt – 2 tsp
•  Red chillt flakes – 1 tsp
•  Chaat masala – 1 tsp
•  Cumin/Jeera – 1 tsp
•  Oil to cook veggies – 1 tbsp
•  Ghee/Oil for soya parantha – 3-4 tsp
•  Broken Cashew/ tukra – 1 tbsp
•  Raisens/kishmish – 2 tsp

PREPARATIONS TO BE DONE

1-  Soak the soya granules in very hot water for 10 minutes. Drain the water and rinse 2-3 times with fresh water. Squeeze well to remove all the water. Keep aside
2-  Chop finely all the veggies written above. Keep aside

STEP 1 – COOK VEGGIES AND SOYA
•  Heat oil in a pan and add cumin/jeera. When splatter, add ginger and green chillies. Next, add onion and beans. Saute the veggies at medium flame


•  Add chopped carrot and cauliflower one by one (firstly those which take more time to cook)

• Next, add the soya granules. Cook the veggies for 3-4 minutes until all the moisture is gone


•  Add salt and all the powdered spices. Mix well

• Now, add chopped coriander leaves and mix well. Switch off the flame. Keep aside to cool down completely

• Finally add broken kaju and raisins. Mix well and keep the veggies aside to cool down

STEP 2-  MAKING SOYA PARANTHA

•  Divide the dough into equal sized balls. Take one and spread with fingers or a rolling pin to make bowl shaped. Sprinkle some dry flour (dry flour prevents the filling to come out)

• Add to it a full 3-4 tsp of cooked soya-veggie mix. Sprinkle a little dry flour over and cover this disk to make a ball (dry flour prevents the veggies to come out)

•  Roll this ball into dry flour and spread into a bigger disk with a rolling pin. Keep the pressure very light to prevent it from spoiling. Keep the disk little thicker

•  Drop this disk on hot tava/girdle.Flip it to other side when one side is cooked

•  Apply ghee on top and flip again. Press all over to get the golden spots

•  Make all soya paranthe like this and serve with dals, pickles, dahi/curd and butter on top

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