Lachha Soya Paratha

by Tarla Dalal

Fibre rich Lachha Soya Paratha layered and rolled with simple masala, the taste that lingers after every bite.

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 68 cookbooks This recipe has been viewed 42034 times

A simple yet mouth-watering delicacy made by combining 2 fibre laden ingredients whole wheat flour and soya flour, to keep a check on your blood cholesterol levels. Try out one paratha and you are sure to be tempted to go for a second one.

Add your private note

Lachha Soya Paratha recipe - How to make Lachha Soya Paratha

Tags

Preparation Time: 30 mins. Cooking Time: 30 mins. Total Time: 601 hours 6Makes 6 parathas.
Show me for servings

Ingredients

1/2 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
salt to taste

Other ingredients
1/4 cup chopped corriander (dhania)
1 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
1/2 tsp salt
1 tsp oil for cooking

Method

Combine the wheat flour, soya flour and salt and knead into a semi-soft dough using enough water. Keep aside for 10 to 15 minutes.
Combine the coriander, chilli powder, cumin powder and salt in a dry bowl and mix well.
Divide the dough into 6 equal parts.
Roll out each portion into a large chapati about 125 mm. (5") in diameter.
Place one rolled chapati on to a clean dry surface and sprinkle some of the coriander mixture evenly on the surface.
Top with one more chapati and sprinkle some of the coriander mixture.
Repeat to complete the remaining 4 chapatis by piling them on top of each other.
Press them down firmly and then roll them together like a Swiss roll, sealing the edges by pinching them.
Cut the roll vertically into 6 equal parts.
Place one portion on marble top and roll into a circle about 125 mm. (5") in diameter.
Cook on a non-stick pan over medium flame till the paratha is golden brown on both the sides.
Combine the oil with 1 teaspoon of water in a bowl and use this to grease the paratha lightly.
Repeat to make the remaining 5 parathas.
Serve immediately to avoid the parathas turning soggy.