Dal Soya Parantha Recipe 

Paranthas stuffed with a highly flavoured and nutritious mixture of chana dal and soya chunks will leave you asking for more and more….

Ingredients 

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

Method

• Heat ghee in a non-stick pan, add fennel seeds, cumin seeds and carom seeds, mix and sauté for 1-2 minutes.
• Add ginger and green chillies, mix and sauté for 2-3 minutes. Add Bengal gram and soya chunks and mix.
• 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.
• Transfer the mixture into a blender jar and blend it to a coarse paste. Transfer the paste into a bowl.
• Chop coriander leaves, add to the bowl and mix well. Add salt and mix again.
• Heat a non-stick Tawa.
• 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.
• Dust each stuffed ball with dry flour and roll out into a parantha.
• Place the paranthas on the hot Tawa, one at a time, and cook, basting with ghee, till evenly cooked and golden on both sides.
• Transfer onto individual serving plates and serve hot with your choice of pickle.

Source: sanjeevkapoor.com

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