Name: Nutrela Soya Parathas recipe by Nutrela Soya at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For parathas :; 4 cups Wheat flour & some flour for dusting; 1 cup Water; 1 tbsp Ghee + ghee for cooking parathas; For the filling:; 1 cup Nutrela Soya Granules, soaked; 1 tsp Dried pomegranate seeds; 1 tsp Coriander seeds; 1 medium Onion, chopped; 3 chopped Green chillies; ½ tsp Red chilli powder; ¼ tsp Crushed black pepper corns; ½ tsp Dried mango powder; ½ tsp Chaat masala; 1 tsp Roasted Cumin Powder; 1 tbsp chopped Coriander leaves; Salt to taste; Salt to taste

ABOUT Nutrela Soya Parathas RECIPE

Parathas are very popular as a breakfast meal specially in north india. They are most popular in the state of punjab where they are popular breakfast meal.

Ingredients Serving: 4

For parathas :
4 cups Wheat flour & some flour for dusting
1 cup Water
1 tbsp Ghee + ghee for cooking parathas
For the filling:
1 cup Nutrela Soya Granules, soaked
1 tsp Dried pomegranate seeds
1 tsp Coriander seeds
1 medium Onion, chopped
3 chopped Green chillies
½ tsp Red chilli powder
¼ tsp Crushed black pepper corns
½ tsp Dried mango powder
½ tsp Chaat masala
1 tsp Roasted Cumin Powder
1 tbsp chopped Coriander leaves
Salt to taste
Salt to taste

Instructions

Mix atta and a little salt in a bowl, add sufficient water and knead into dough. Apply 1 tsp ghee on the dough, cover with a butter paper and rest for some time.
Heat a small non-stick pan and dry roast dried pomegranate seeds & coriander seeds. Place soaked Nutrela Soya Granules in another bowl, add onion and mix • Crush the roasted masala & add to the bowl. Mix well.
Finely add the chopped green chillies • Add red chilli powder, crushed black peppercorns, salt, amchur, chaat masala, crushed cumin seeds and coriander leaves and mix well.
Heat a non-stick tawa. Meanwhile, divide dough into equal portions and shape them into balls
Shape each ball into a small bowl, place a little of the soya granule mixtures, gather the edges, seal and shape into a ball again.
Further roll into parathas dusting with a little dry flour.
Cook the paratha on the hot tawa.
Serve hot with yogurt, salad or pickle.

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