Lachha Soya Paratha
Recipe type: Breakfast
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.
- ½ cup whole wheat flour (gehun ka atta)
- ¼ cup soya flour
- salt to taste
- Other ingredients
- ¼ cup chopped corriander (dhania)
- 1 tsp chilli powder
- 1 tsp roasted cumin seeds (jeera) powder
- ½ tsp salt
- 1 tsp oil for cooking
- 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.