Name: Soya peas Parantha recipe by Runa Ganguly at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 100gms of soya chunks; A handful of fresh/ frozen green peas; 200gms while wheat flour; 1 tbspn of fennel seeds; 1 Medium sized onion finely chopped; 1 tbspn jeera/ cumin seeds; 1 tbspn of ajwain/carrom seeds; 1 tbspn of dried fenugreek leaves/kasuri methi; 3-4 Green chillies finely chopped; Handful of fresh coriander leaves finely chopped; 1 tbspn dry spices like turmeric, red chilli; Salt to taste; Water as needed; Oil for sautéing and pan frying

ABOUT Soya peas Parantha RECIPE

Remember Monisha(from Sarabhai v/s Sarabhai) cooking up a violet coloured soyabean parantha...leather jacket:) ? Well relax! Soya parantha is not all that difficult to make and is quiet nutritious and flavourful. So let’s get cooking...

Ingredients Serving: 6

100gms of soya chunks
A handful of fresh/ frozen green peas
200gms while wheat flour
1 tbspn of fennel seeds
1 Medium sized onion finely chopped
1 tbspn jeera/ cumin seeds
1 tbspn of ajwain/carrom seeds
1 tbspn of dried fenugreek leaves/kasuri methi
3-4 Green chillies finely chopped
Handful of fresh coriander leaves finely chopped
1 tbspn dry spices like turmeric, red chilli
Salt to taste
Water as needed
Oil for sautéing and pan frying

Instructions

Soak the soya chunks in a pan containing warm water for 15 minutes
Meanwhile knead a soft dough with the wheat flour by adding salt to taste to the flour. Keep aside covered once done.
Squeeze the water from the soya chunks and dry grind them into shreads using a mixer.
Heat a non stick pan with a tbspn of oil. Once the oil is heated, add the cumin seeds and onions and sauté for a while.
Add the green chillies, peas and shredded soya and mix well.
After a while, add the dry spices, carrom and fennel seeds, salt to taste and combine well.
Finally throw in the chopped coriander leaves and dried fenugreek leaves. Mix well and take of the heat and let cool.
After the mixture has cooled, use it as a stuffing with the wheat flour dough prepared to roll out paranthas.
Serve hot with curries/chutneys/pickles/raitas of your choice.

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