Quick Soya Granules Paratha Recipe for Your Kids Tiffin

Soya Granules Paratha

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Soya Granules Paratha

Soya chunks or soya Granules Paratha is a delicious Indian recipe served as a Breakfast or for lunch or lunchbox. Soya Granules paratha is a tasty and very simple to make recipe that your youngsters will certainly like.

CourseBreakfast
CuisineNorth Indian
Keywordsoya chunks recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People

Ingredients

  • 1CupSoya granules ( सोयाबीन का चूर्ण)
  • 1/4CupCapsicum ( शिमला मिर्च ) Finely chopped
  • 1PcsMashed Boiled Potato ( मसला हुआ उबला आलू)
  • 1/2TbspGreen Chili Paste ( हरी मिर्च का पेस्ट ) – Optional
  • 1/2TbspGinger Paste ( अदरक का पेस्ट )
  • 1PinchAsafoetida (हींग)
  • 1/2TbspCumin Seeds (जीरा)
  • 1TbspChopped fresh Coriander Leaves ( ताजा काटा हुआ धनिया पत्ती )
  • 2CupWheat Flour ( गेहूं का आटा )
  • 1TbspRefined Oil ( रिफाइंड तेल )
  • Salt to taste ( नमक स्वाद अनुसार )
  • Water ( पानी ) – enough to bind the dough

Instructions

  1. Take 1 cup water in any vessel and place it on flame. When water is hot enough, turn off the flame and place soya granules into it. Cover and keep aside for 10 minutes. 

  2. Now Squeeze water from soya with the help of fine Muslin cloth.

  3. Preheat a pan with 1 tbsp oil. When oil is hot, saute cumin seeds, add green chilly paste, ginger paste, mashed boiled Potato, asafoetida and capsicum. Saute for few more minutes and add soya granules and salt. Mix all ingredients really well. 

  4. Mix some green coriander leaves as well. The mixture is ready to stuff the parathas.

  5. Combine the whole wheat flour, oil and salt in a deep bowl and knead it into soft dough using enough water. Keep it aside for 20 Minutes.

  6. Divide the dough into 8 equal portions and make lump from the dough.

  7. Roll out the lump into a 3 to 3.5 inch diameter; dusting it using a little whole wheat flour for rolling.

  8. Place a portion of stuffing in the center of the circle.

  9. Bring together all the sides in the center and seal tightly.

  10. Again roll into a circle of 6 to 6.5 inch diameter circle and around ¼ centimeter thick; dusting it using a little whole wheat flour for rolling. (Never roll out the paratha’s too thin).

  11. Heat a non-stick tava (griddle) and cook the paratha, when there is slight change in the color of paratha on the surface, flip the side. Turn the paratha and apply some oil and flip to apply oil on the other side as well. Press down the paratha a little and roast until it gets brown spots. When the paratha is roasted well, take it off from tawa.

  12. Repeat with the remaining dough and stuffing to make rest parathas.

  13. Serve hot with any pickle.

Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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