Soya – Palak Puri recipe (Serves 4)
1 cup wheat flour
¼ cup soya powder made by grinding nutrinuggets
1 tbsp semolina (suji)
1 cup spinach (chopped)
½ tsp salt
1.Put the palak leaves with ¼ cup water to boil. Boil for 2 minutes. Cool.
2.Blend in a mixer to a puree.
3.Mix all ingredients with the palak puree and make a dough, without adding water. Keep covered for 10 -15 minutes.
4.Heat oil in a kadhai. Make small puries and fry in oil. Serve with tomato ketchup.
Tip – Boil beet-root or pumpkin and blend to a puree. Use in place of palak to get lovely red or yellow puries.
Moong Sprout Parantha recipe – (Serves 4)
1 cup saboot moong dal or readymade fresh moong sprouts
1 small onion (finely chopped)
1″ piece ginger (finely chopped)
2 flakes garlic (finely chopped)
a pinch of hing
salt of taste
1 cup wheat flour
1 tbsp soya powder – made by grinding nutrinuggets
1.Soak saboot moong overnight in 2 cups water a warm place. Cover it with a net.
2.Next day, by the evening, the sprouts will be ready. (You can omit these steps if using fresh moong sprouts available in the market)
3.Pressure cook moong sprouts with just ½ cup water till one whistle.
4.If there is excess water, dry it by cooking on a low flame. Remove from fire and cool.
5.Heat 2 tsp oil. Add hing and the chopped onion, ginger & garlic. When the onions turn transparent, add the boiled moong sprouts and salt. Mix it well and mash moong well.
6.Make the chappati dough with wheat flour, soya powder and water.
7.Make stuffed paranthas with the above moong filling and fry on the tawa with ghee or oil.
Tip – You may microwave the sprouts instead of using the pressure cooker. Put them in a plastic bag along with a little water and microwave for 2 minutes.