I tasted this parantha for the first time when my mom-in-law cooked for us. The taste is really awesome.
Benefits of Soya Bean:
Soya Bean is a good source of proteins and fibre. It enhances reduction of cholesterol in blood, good for women undergoing menopause, reduces blood pressure. Soya must be consumed within recommended limits (25 gms per day ) else it might lead to slowing down of thyroid.
Serves: 4-5 paranthas
- Soya Beans: 1/2 cup
- Onion: 1(big)(chopped finely)
- Salt: to taste
- Red chilli pwd: to taste
- Garam Masala: 1/4 tsp
- Wheat Flour /Whole Meal Flour : 1 cup
- Oil: 4-5 tbsp
- Soak soya beans overnight in water.
- Pressure cook soya bean (prefer to use same water in which it is soaked). After you get 1 whistle on high flame, lower the flame and pressure cook for another 45 mins.Sieve out the soya bean. (Don't throw the left over water, you could use it elsewhere for cooking as it is healthy)
- Knead dough with water.(Prepare dough by mixing flour and just sufficient water(~1/2 cup).Knead well with hands till the dough becomes soft)
- Stuffing: Slightly mash soya bean.Add onion, salt, garam masala, red chilli pwd to it. Mix properly.
- Heat non-stick tawa/ flat pan.
- Take little dough and make small ball. Dust with wheat flour.
- Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
- Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
- Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
- Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
- Oil the other side also.Flip it and heat for another few seconds till done.
- Ready to serve with butter, curd or pickle.