Rice And Soya Paratha ( Protein Rich Recipe )
by Tarla Dalal
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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 (Abbrv) per paratha
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