Double layer Soy flour and spring onion Paratha

Name: Double layer Soy flour and spring onion Paratha
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup Soy flour; 1/2 cup whole wheat flour; 1 Green chilli (finely chopped; 1/2 cup Spring onion (finely chopped); 1 tb.spoon. Coriander leaves (finely chopped); 1 t.spoon. Salt; Ghee for shallow frying; 1 cup gram flour; 1/2 t.spoon. Salt; 3/4 th t.spoon. Red chilli powder; 1/2 t.spoon. carom seeds; 1/2 t.spoon. turmeric powder; 1/2 cup curd; 2 tb.spoon. sesame seeds

Kalpana Rai @cook_26263526

Ghaziabad

#goldeapron23#week23
#ingredient Soy flour
Soya bean is a rich source of protein.This is a good option to start your day.I have made it with soy flour, wheat flour,gram flour,spring onion, coriander leaves,green chilli and some spices.

Kalpana Rai @cook_26263526

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Ingredients

20 min.

2 people

1 cupSoy flour
1/2 cupwhole wheat flour
1Green chilli (finely chopped
1/2 cupSpring onion (finely chopped)
1 tb.spoon. Coriander leaves (finely chopped)
1 t.spoon. Salt
Ghee for shallow frying
For the batter -
1 cup gram flour
1/2 t.spoon. Salt
3/4 th t.spoon. Red chilli powder
1/2 t.spoon. carom seeds
1/2 t.spoon. turmeric powder
1/2 cupcurd
2 tb.spoon. sesame seeds

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Steps

20 min.

1

Mix all the ingredients of the batter in a bowl and add water to make a smooth batter.
2

Mix soy flour, whole wheat flour,green chilli,spring onion, curd and salt.Add water little by little to make a soft dough.Let it rest for 10 min.
3

Heat tawa,take a small portion from the dough and roll it like a paratha.Transfer it on the tawa. Pour a ladle full of the gram flour batter and spread evenly.Sprinkle sesame seeds.Cook it on both sides alternatively.Grease it with oil and cook until golden brown
4

Your delicious and healthy soy flour paratha is ready to serve.Serve it with curd or tea.

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Kalpana Rai @cook_26263526

on December 13, 2023 13:12

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.