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Rice And Soya Paratha

Rice And Soya Paratha
Recipe type: Breakfast
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
The wheat and soya chunks ensure that you get the necessary protein and amino acid intake for the day. These parathas are delicious can be made in a jiffy, an ideal way to use up leftover rice too.
  • ½ cup cooked rice (chawal)
  • ½ cup powdered soya chunks , refer handy tip
  • ¾ cup whole wheat flour (gehun ka atta)
  • ½ tsp turmeric powder (haldi)
  • ½ tsp chilli powder
  • 2 tsp ginger-green chilli paste
  • salt to taste
  • 1 tsp sugar
  • 1 tsp oil
  • ¼ cup finely chopped coriander (dhania)
  • whole wheat flour (gehun ka atta) for rolling
  • 1½ tsp oil for cooking
  • For Serving
  • fresh curd
  1. Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Keep aside for 10 minutes.
  2. Divide the dough into 6 equal portions and roll out each portion into a 125 mm. (5”) diameter thick circle using a little wheat flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till brown spots appear on both the sides.
  4. Serve hot with fresh curds.
1 cup of soya chunks when blended in a mixer gives ½ cup of powdered soya chunks.
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