Soya bean paratha

Recipe by
Total Time:
1 day
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 1.5 cups - Wheat flour
  • Salt to taste
  • Oil toast
  • For the stuffing:
  • 1/2 cup - Rajma (Kidney Bean)
  • 1 - Clove
  • 1 tsp - Jeera
  • 1 - Onion
  • 1/2 tsp - Ginger garlic paste
  • Turmeric powder a generous pinch
  • 1/2 tsp - Red chilli powder
  • 1/2 tsp - Garam masala powder
  • Salt to taste
  • 1/2 tbsp - Coriander leaves finely chopped
  • 1 tsp - Oil

How to Make Soya bean paratha

  • In a wide bowl add wheat flour salt and required water, mix well and knead it form a soft dough as chapatti dough.
  • Soak rajma overnight (at least for 6-8 hrs), rinse it well.
  • Pressure cook rajma with enough water and cloves for 5-6 whistles or until soft.
  • Drain water and reserve it as we will be adding it later.
  • Mash it up and set aside.
  • In a pan heat oil, add jeera, allow it to crackle.
  • Then add onion, ginger garlic paste and fry till it is slightly browned.
  • Then add the mashed rajma.
  • Add red chilli, garam masala, turmeric powder and salt.
  • Add the reserved boiled rajma water.
  • Bring it to a pasty consistency for all the masalas to blend well, boil and then simmer till it thickens.
  • Add coriander leaves and switch it off.
  • The stuffing should be semi thick and not dry, set aside.
  • Flour the surface and roll the chapatti dough slightly thicker.
  • Then add rajma stuffing at the centre and gather the dough from all sides.
  • Seal it finely.
  • Now again flatten it slightly with your palms and then start rolling gently.
  • Roll it without the filling oozing out.
  • Dust flour so that it doesn't stick.
  • Heat a tawa , drizzle oil and cook both sides of parathas till done.
  • Serve hot with raita.
  • Recipe courtesy: Sharmi's Passions