Looking for a wholesome, nutritious meal that’s both gluten-free and high in protein? The gluten-free soya paratha is a perfect solution. Packed with the goodness of plant-based protein from soya and made using gluten-free flour, this delicious flatbread offers a balanced mix of taste, health, and satisfaction. Whether you’re following a gluten-free diet for health reasons or simply trying to add more nutritious options to your meals, this recipe is a must-try.
Why Choose Gluten-Free Soya Paratha?
Traditional parathas are made with wheat flour, which contains gluten—a protein that can cause digestive issues for individuals with celiac disease or gluten sensitivity. By switching to a gluten-free version, you make your meals inclusive for everyone while still enjoying the same comforting texture and flavor.
Soya, on the other hand, is a powerful source of plant-based protein. It not only helps in muscle building but also keeps you feeling full for longer. Combining soya with a gluten-free flour base turns your everyday paratha into a powerhouse of nutrients.
Ingredients
To make this recipe, you’ll need:
- 1 cup gluten free atta
- ½ cup soya chunks
- 1 finely chopped onion
- 1 green chili (optional)
- 1 teaspoon grated ginger
- A handful of chopped coriander leaves
- Salt to taste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- Water (for kneading dough and boiling soya)
- Ghee or oil for cooking
Preparation Steps
- Prepare the Soya Filling
Boil the soya chunks in water for 5–7 minutes until they soften. Drain the water and squeeze out the excess moisture. Finely chop or grind the soya chunks into a coarse mixture. - Make the Filling Mixture
In a bowl, combine the chopped or ground soya chunks with onion, green chili, ginger, cumin seeds, garam masala, salt, and coriander leaves. Mix well to create a flavorful stuffing. - Make the Dough
Take the gluten free atta in a mixing bowl. Gradually add water and knead into a soft dough. Gluten-free flour can be a bit more delicate, so handle the dough gently. You can add a bit of oil to make it smoother. - Assemble the Parathas
Take a small ball of dough and roll it out gently using dry gluten-free flour to prevent sticking. Place a spoonful of the soya filling in the center, fold the edges, and roll it out again carefully. - Cook the Parathas
Heat a tawa or skillet. Place the paratha on it and cook for a minute or two on each side. Apply ghee or oil and cook until both sides are golden brown.
Serving Suggestions
Serve your gluten-free soya paratha hot with curd, pickle, or a light salad. It makes for a nutritious breakfast, a fulfilling lunchbox item, or even a satisfying dinner option.
Health Benefits
This recipe is:
- High in protein – thanks to soya chunks, which are known for their impressive protein content.
- Gluten-free – made with specially crafted gluten free atta that suits people with gluten intolerance or celiac disease.
- Rich in fiber and essential nutrients – a balanced option for fitness enthusiasts and health-conscious individuals.
Final Thoughts
The gluten-free soya paratha is more than just a diet-friendly meal—it’s a tasty, satisfying, and nourishing dish that can easily become a regular part of your meal rotation. By combining high-protein soya with a gluten-free base, you get the best of both worlds: great taste and great health.