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rice and soya paratha recipe | protein rich soya paratha | leftover rice and soy paratha |


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Rice And Soya Paratha ( Protein Rich Recipe )

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.

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Rice And Soya Paratha ( Protein Rich Recipe ) recipe - How to make Rice And Soya Paratha ( Protein Rich Recipe )

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 parathas
Show me for parathas

Ingredients
1/2 cup cooked rice (chawal)
1/2 cup powdered soya chunks , refer handy tip
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
salt to taste
1 tsp sugar
1 tsp oil
1/4 cup finely chopped coriander (dhania)
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking

For Serving
 fresh curd
Method
    Method
  1. Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Keep aside for 10 minutes.
  2. 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.
  3. Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till brown spots appear on both the sides.
  4. Serve hot with fresh curds.

Handy tip:
    Handy tip:
  1. 1 cup of soya chunks when blended in a mixer gives ½ cup of powdered soya chunks.

Rice and Soya Paratha (Protein Rich Recipe) Video by Tarla Dalal's Team

Rice And Soya Paratha ( Protein Rich Recipe ) recipe with step by step photos

like rice and soya paratha
  1. like rice and soya paratha recipe |  protein rich soya paratha | leftover rice and soy paratha |  then see some soya rotis paratha recipes we have and some recipes we love. 

what is rice and soya paratha made of ?
  1. what is rice and soya paratha made of ? See below image of list of ingredients for rice and soya paratha.

how to powder soya chunks ?
  1. To make powdered soya chunks | soya chunks powder | soy chunks powder | powdered soy nuggets, first select good quality soya chunks. Whether purchasing, make sure that there is no evidence of moisture or insect damage, and that the nuggets are whole and not powdery.
     
  2. Place about 1 1/2 cups of soya chunks in a mixer jar.  This will give you 1/2 cup powdered soya chunks. Grind the soya chunks according to the recipe's quantity.
  3. Grind them to a fine powder. This is how the powdered soya chunks | soya chunks powder | soy chunks powder | powdered soy nuggets | looks like. 
     
  4. Use these powdered soya chunks | soya chunks powder | soy chunks powder | powdered soy nuggets | to make recipes like Dal and Soya Paratha and Corn Soya Koftas in Makhani Gravy. 
     

dough for rice and soya paratha
  1. In a large bowl put 1/2 cup cooked rice (chawal) or leftover rice. Cooked rice adds a soft and slightly fluffy texture to the paratha dough. This complements the chewiness of the wheat flour dough and creates a more pleasant eating experience. The rice also helps to bind the dough ingredients together, making it easier to roll out.
  2. Add 1/2 cup powdered soya chunks. Powdered soya chunks act as a binder within the dough. They help to hold the rice and other ingredients together, preventing the paratha from becoming crumbly or falling apart during cooking.
  3. Add 3/4 cup whole wheat flour (gehun ka atta). Whole wheat flour can add a slightly nutty and earthy flavor to the paratha, which complements the savory taste of the soya and rice filling.
  4. Add 1/2 tsp turmeric powder (haldi).
  5. Add 1/2 tsp chilli powder.
  6. Add 2 tsp ginger-green chilli paste. Ginger adds a warming and slightly sweet flavor to the paratha. Green chilies contribute a touch of heat that can help to balance the richness of the soya and rice stuffing.
  7. Add salt to taste. We added 1/2 tsp salt.
  8. Add 1 tsp sugar (optional).
  9. Add 1 tsp oil. Oil helps to compensate for the lack of gluten, making the rice and soya dough more pliable and easier to handle. A small amount of oil in the dough makes it roll out more easily.
  10. Add 1/4 cup finely chopped coriander (dhania). Coriander leaves add a bright, fresh, and slightly citrusy aroma to the paratha dough.
  11. Add enough water to make a semi-soft dough. We added 1/2 cup water, plus 2 tablespoons water.
  12. Knead into a semi-soft dough.
  13. Keep aside for 10 minutes.

making rice and soya paratha
  1. Divide the dough into 6 equal portions.
  2. Roll out each portion into a 125 mm. (5”) diameter thick circle using a little wheat flour for rolling.

pro tips for rice and soya paratha
  1. In a large bowl put 1/2 cup cooked rice (chawal) or leftover rice. Cooked rice adds a soft and slightly fluffy texture to the paratha dough. This complements the chewiness of the wheat flour dough and creates a more pleasant eating experience. The rice also helps to bind the dough ingredients together, making it easier to roll out.
     
  2. Add 1/2 cup powdered soya chunks. Powdered soya chunks act as a binder within the dough. They help to hold the rice and other ingredients together, preventing the paratha from becoming crumbly or falling apart during cooking.
     
  3. Add 3/4 cup whole wheat flour (gehun ka atta). Whole wheat flour can add a slightly nutty and earthy flavor to the paratha, which complements the savory taste of the soya and rice filling.
     

RECIPE SOURCE : Top 10 Healthy FoodsBuy this cookbook

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