Soybean Arugula Parantha
A delicious mix of soybeans and fresh arugula leaves stuffed in whole wheat dough, rolled and pan-fried -A tasty and filling breakfast.
Equipment
- Pan for making the stuffing
- Tawa/Pan for frying the Paranthas
- Knives and Cutting Board
- Masher
- Spatula
- Rolling pin and board
Ingredients
Ingredients for the stuffing
- 500 gm Fresh/Frozen Soybean
- 120 gm Arugula Leaves
- 2 tbsp Besan (Gram Flour)
- 2 tbsp Mustard Oil
- 1 tbsp Finely Chopped Green Chillies
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Garlic
- 1 Medium-Sized Onion; finely chopped
- 1 tsp Cumin Seeds
- ⅓ tsp Asafoetida
- 1½ tsp Salt
- 1½ tsp Kashmiri Red Chilli Powder
- ½ tsp Turmeric Powder
- 2 tsp Coriander Powder
- ½ tsp Roasted Cumin Powder
- 1 tsp Dry Mango Powder (Aamchur)
Ingredients for the dough
- 2 Cups Whole Wheat Flour
- 1 tbsp Oil
- ½ tsp Salt
- Water; for kneading the dough
Other Ingredients
- Oil; for pan-frying the paranthas
Instructions
- Remove soybeans from the packet and transfer them to a bowl with water such that the the beans thaw. Also, wash the Arugula leaves and keep them aside.
- Knead a soft dough by combining all the ingredients. Cover and rest this dough.
- Dry roast besan (gram flour) in a pan on medium heat. Constantly mix with a spatula, or else the flour will burn. Roast for about 5 minutes.
- Then, transfer this roasted flour to a plate and keep it aside.
- In the same pan, add oil, followed by chopped green chillies, garlic and ginger.
- Fry them on medium heat for 1-2 minutes.
- Add chopped onion.
- Add cumin seeds and asafoetida. Continue frying on medium heat till the onions turn translucent.
- Add soybeans, followed by all the spices, namely turmeric powder, red chilli powder, coriander powder, roasted cumin powder, dry mango powder and salt.
- Sprinkle some water. Cover the pan with a lid, reduce the heat and let the beans cook. Mix and check in between.
- Once the beans are cooked, mash them with a masher.
- Add chopped arugula leaves.
- Cover and cook for about two more minutes.
- Add roasted besan. Mix everything and cook for another 1-2 minutes. Taste and adjust salt.
- Now, the stuffing is ready. Keep it aside to cool.
- Once the mixture cools, divide it into portions.
- Knead the rested dough once more. Divide it into portions.
- Take a portion of the dough, roll it (use dry flour so that it is easy to roll) and place a portion of the stuffing in between.
- Cover the stuffing with dough.
- Roll and flatten it.
- Place it on a hot pan. Add oil and fry till the parantha becomes crispy.
- Serve with butter, pickle and yoghurt.