Addition of Soya Flour to wheat flour increases the nutritional quality of the paratha. It also provides a distinctive aroma and saturated feel to the dish.
- 2 cups whole-wheat flour
- 1 cup gram flour ( Besan)
- 1 ½ tbsp defatted Soya flour
- ½ tsp to taste
- 1 tsp carom seeds (ajwain)
- 2 tbsp cooking oil
- Ghee (clarified butter) or cooking oil to pan-fry parathas
- Mix the wheat flour and besan.
- Add 3 tbsp cooking oil, carom seeds, green chilies, coriander leaves and salt to taste and mix well.
- Knead the wheat flour mix into smooth, firm dough and keep aside in refrigerator for 1 hour.
- Divide all the dough into equal sized balls.
- Flour a clean surface and roll each ball out into a circle about 4” in diameter.
- Sprinkle some dry wheat flour over it (flattened dough ball). Now roll it into a finger shaped structure. Coil this into a spiral.
- Flour the rolling surface lightly and very gently roll out the spiral into a flat circle about 5-6” in diameter.
- Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.
- Serve with Salad and/or Green Coriander Chutney and /or any other side dish.
Do You Know?
Soya flour is a rich source of high quality vegetable protein with low calorie and fat content.
Soya flour is manufactured from good quality soya beans by thoroughly removing husk from the seed, removing fats and then grinding the seeds fine under most hygienic conditions.