Lazeez Parantha

prantha

Method:

  • Knead wheat soya flour into a smooth dough, cover it with a damp cloth and keep it aside.
  • For filling, mix grated tofu, grated ginger, green chillies, onion and coriander leaves.
  • Add salt and garam masala.
  • Divide dough into 15 or so equal portions. Roll out each dough portion into a small roti, place about 2 tbsp of stuffing in the center, bring the edges together and press firmly.
  • Roll the stuffed dough into a parantha and shallow fry smearing soya refined oil. Let both the sides of the parantha turn golden brown.
    Serve hot with curd and pickle.


    • Basmati Rice

    		  300 gms

    Soya nuggets

      150 gms 

    Onion

      115 gms

    Shelled green peas  

      60 gms

    Coriander powder 

      15 gms

    Ginger paste 

     10 gms

    Red chilli powder 

     10 gms

    Garam masala 

     10 gms

    Cumin seeds 

     5 gms

    Turmeric powder 

     5 gms

    Salt 

      To taste

    Water 

      4 cups

    Soya Refined Oil 

     30 ml