Soya Parantha

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Soya granules 1/2 cup
• Wheat flour 2 cups + for dusting
• Pomegranate seeds (anardana),dried 1 teaspoon
• Green chilli paste 1 teaspoon
• Ginger paste 1 teaspoon
• Carom seeds (ajwain) 1/2 teaspoon
• Salt to taste
• Milk 1/2 cup
• Oil 1 tablespoon
• Ghee 4 tablespoons

Method

1. Grind together soya granules and dried pomegranate seeds in a mixer jar. 
2. Place atta in a bowl, add ground mixture, green chill paste, ginger paste, carom seeds and salt and mix.
3. Add milk, sufficient water, oil and knead into dough. 
4. Divide dough into equal portions and shape them into balls. 
5. Heat a non-stick tawa.
6. Dust the balls in dry flour and roll out the chapattis. 
7. Apply a little ghee and fold into triangles. Further roll out into triangular paranthas.
8. Place each parantha on hot tawa and cook. 
9. Turn over, drizzle a little ghee and turn over again. 
10. Drizzle some more ghee and cook, turning sides, till golden brown on both sides. 
11. Serve hot.