Rice And Soya Paratha ( Protein Rich Recipe )
by Tarla Dalal
Added to 64 cookbooks
This recipe has been viewed 25031 times
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.
- Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Keep aside for 10 minutes.
- 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.
- Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till brown spots appear on both the sides.
- Serve hot with fresh curds.
- 1 cup of soya chunks when blended in a mixer gives ½ cup of powdered soya chunks.
Nutrient values per paratha
| 141 kcal|| 7.5 gm|| 15.1 gm|| 4.1 gm|| 0.7 gm|| 50.4 mg|
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