Soya and Rice Paratha

An innovative way to utilise the leftover rice… paratha stuffed with the goodness of protein and carbohydrates to keep you energised throughout the day.

Cooking Time : 15 mins

Serves              : 4


  • Wheat flour (for rolling)
  • Salt
  • Wheat flour for ¾ cup
  • 2 tsp paste of ginger
  • 2 tsp paste of green chilli
  • 1/4 cup dahi (kneading)
  • 1/4 cup chopped coriander (chopped)
  • 1/2 tsp turmeric powder
  • Use Chilli powder in 1/2 tsp
  • 1/2 cup powdered soya chunks (powdered)
  • 1/2 cup cooked rice
  • 1 tsp sugar
  • 1 tsp oil (kneading)
  • 1 1/2 tsp oil (cooking)


  • Add all the ingredients with two tbsp of water.
  • Make soft dough out of the mixture.
  • Make six equal sized balls out of the dough.
  • Roll the balls.
  • Use the wheat flour for dusting.
  • Cook the parathas on a non stick tawa.
  • Cook till both the sides are light brown in colour.
  • Serve hot with chutney.

 My Tip

  • A cup of soya chunks blended in a food processor will give you half cup of powdered chunks.
  • You can use low fat instead of full cream curd to knead the dough.