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INGREDIENTS

  • 1 cup soya flour
  • Salt to taste
  • 1/4 cup chopped Fenugreek leaves
  • 1 tsp chilli powder
  • 1 tsp roasted cumin powder
  • 1/2 tsp salt
  • 1 tsp oil for cooking

METHODS

  • Take bowl, add soya flour, fenugreek leaves, chilli powder, roasted cumin powder and salt , Knead into a semi-soft dough using enough water. Keep aside for 10 to 15 minutes.
  • Divide the dough into equal parts. Roll out each portion into a large chapati about 125 mm. (5") in diameter. Heat flat griddle, cook the paratha and serve hot.

 

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