Rice and Soya Paratha,protein-rich paratha!Recipe link : http://www.tarladalal.com/Rice-And-Soya-Paratha-%28-Protein-Rich-Recipe-%29-35068rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Rice and Soya ParathaThe 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.Preparation Time: 10 minutesCooking Time: 15 minutesMakes 6 parathasIngredients1/2 cup cooked rice (chawal)1/2 cup powdered soya chunks , refer handy tip3/4 cup whole wheat flour (gehun ka atta)1/2 tsp turmeric powder (haldi)1/2 tsp chilli powder2 tsp ginger-green chilli pastesalt to taste1 tsp sugar1 tsp oil1/4 cup finely chopped coriander (dhania)whole wheat flour (gehun ka atta) for rolling1 1/2 tsp oil for cookingFor Servingfresh curdMethod1. 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:1 cup of soya chunks when blended in a mixer gives ½ cup of powdered soya chunks.