soya roti recipe | soya chapati | Indian soya flour roti |

by Tarla Dalal

add to my cookbook add to shopping list

सोया रोटी रेसिपी | सोया चपाती | भारतीय सोया आटे की रोटी - हिन्दी में पढ़ें (Soya Roti in Hindi)

Added to 4 cookbooks This recipe has been viewed 101901 times

about soya roti▼

soya roti step by step recipe▼

what is soya roti made of?▼

note on soya flour▼

dough for soya roti▼

making soya roti▼

pro tips for soya roti▼

calories of soya roti▼

soya roti recipe | soya chapati | Indian soya flour roti | with 20 amazing images.

soya roti is made from a combination of soya flour and a little bit of whole wheat flour. Learn how to make Indian soya flour roti.

soya rotis are made with well-balanced proportions of soya flour and wheat flour for a protein-packed punch.

We suggest you make Indian soya flour roti as it is similar to making a chapati except that we are using the addition of soya flour.

You can pack soya roti with cottage cheese, veggies, sprouts and other healthy ingredients bound together with a sauce and seasonings of your choice for a handy and wholesome meal.

soya roti is rich in Folic Acid, Magnesium, Phosphorus, Vitamin B1, 2, Protein.

Tips for soya roti: 1. Remember to leave the dough alone for 15 minutes so as to get the perfect, elastic consistency for easy rolling. 2. Don’t cook soya chapati on the open flame for too long or else the they will burn and become hard.

Enjoy soya roti recipe | soya chapati | Indian soya flour roti | with step by step photos.

Add your private note

Soya Roti recipe - How to make Soya Roti

Tags

Preparation Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins 6Makes 6 rotis
Show me for rotis

Ingredients

For Soya Roti
1 cup soy flour
3 tbsp whole wheat flour (gehun ka atta)
salt to taste
1 1/2 tbsp coconut oil or oil
whole wheat flour (gehun ka atta) for rolling

Method

For soya roti

To make soya roti, combine the soya flour, whole wheat flour, salt and 1 tbsp of oil in a bowl and knead into a soft dough using enough water.
Keep aside for 15 minutes.
Knead again using remaining 1/2 tbsp of oil till it is smooth and elastic.
Divide into 6 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little flour.
Heat a non-stick tava, place the roti and cook it on medium heat for 30 seconds or till small blisters appear on the surface.
Turn over the roti and cook the other side the same way.
Lift the roti of the tava with a tong and keep the first side that was cooked on the open flame, it will puff up.
Turn and keep the other side on the flame for 2 second it will puff further. Repeat with the remaining dough portions to make 5 more soya rotis.
Serve soya roti recipe | soya chapati | indian soya flour roti | immediately with a healthy sabzi or dal.

Soya Roti recipe with step by step photos

like soya roti

like soya roti recipe | soya chapati | Indian soya flour roti | then see some soya rotis paratha recipes we have and some recipes we love.
- chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki |
- soya bhurji recipe | soya matar bhurji | soya bhurji from soya granules |

what is soya roti made of?

what is soya roti made of? is made from cheap and easily available ingredients in India such as 1 cup whole wheat flour (gehun ka atta), 3 tbsp soya flour, salt to taste, 1 1/2 tbsp oil and whole wheat flour (gehun ka atta) for rolling. See below image of list of ingredients for soya roti.

note on soya flour

benefits of soya granules, soya chunks, soya flour
- Soy granules are rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass.
- Soy is strongly recommended for diabetics, expectant mothers, growing children, cardiac patients, weight-watchers and the aged.
- A 100 per cent vegetarian high quality protein source that does wonders for young and old.
- Especially great for growing children, as it provides critical vitamins, minerals, fibre and protein.
- Eating more high-fiber foods like fruits, vegetables, whole grains and soy nuggets helps to lose weight.
- Soy granules are one of the best non-fish sources of essential omega-3 fatty acids, which may help reduce the risk of coronary heart disease.
- Soy protein may provide positive results for people with high blood pressure.
- Soy protein is beneficial to women in post-menopausal years.
- Soy is low in fat and sodium, and may help reduce the risk of heart disease.

dough for soya roti

In a bowl put 1 cup soya flour.
Add 3 tbsp whole wheat flour (gehun ka atta).

Add salt to taste. We added 1/8th tsp salt.
Add 1 tbsp of coconut oil or oil. Use coconut oil for a healthier diet.
Gradually add enough water to make a soft dough. We added 1/4 cup water plus 2 tablespoons later.
Knead into a soft dough.
Cover and keep aside for 15 minutes.

Knead again using remaining ½ tbsp of oil till it is smooth and elastic.

making soya roti

Divide into 6 equal portions.
Flatten the dough and dust with whole wheat flour.
Using a little whole wheat flour for rolling, start rolling out the dough till it is a thin circle of 150 mm. (6”) diameter. Rolling the roti is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the roti will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the rotis will be hard.
Heat a non-stick tava (griddle).

Place the rolled uncooked roti on the tava.
Cook it on medium heat for 30 seconds or till small blisters appear on the surface. The best way to check if the tava is ready is to drizzle a few drops of water on the tawa. If it sizzles, you are ready to make your roti.
Flip over.
Cook the roti the other side the same way.
Lift the roti off the tava with a tong and keep the first side that was cooked on the open flame, it will puff up.

Turn and keep the other side on the flame for 2 second it will puff further. Don’t cook on the open flame for too long or else the rotis will burn and become hard. Repeat with the remaining dough to make more rotis.
Serve soya roti | soya chapati | Indian soya flour roti | immediately with a healthy sabzi or dal.

pro tips for soya roti

The best way to check if the tava is ready is to drizzle a few drops of water on the tawa. If it sizzles, you are ready to make your roti.
These rotis can be rolled into to 10-inch rounds, as they are being used as wraps. But then you will have to use 1 cup whole wheat flour and 3 tablespoons soya flour for the dough. NOTE that the rolling board will only allow you to roll till 8.5 inches so you will have to roll it on a chopping board.
Turn and keep the other side on the flame for 2 second it will puff further. Don’t cook on the open flame for too long or else the rotis will burn and become hard.

Soya Roti is rich in Folic Acid, Magnesium, Phosphorus, Vitamin B1, 2, Protein.
1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 20% of RDA.
2. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 16% of RDA.
3. Phosphorus : Phosphorus works closely with calcium to build bones. 12% of RDA.
4. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 10% of RDA.
5. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 9% of RDA.
6. Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 8% of RDA.