AuthorPooja SundariaCategoryBreakfast, Indian BreadHello beautiful people how are you all? R you up for some healthy and flavourful breakfast recipe? A delightful, full of aromatic spiced deliciousness nutritious breakfast plate. Today, I am sharing very nutrition and protein-packed breakfast recipe that is an authentic Indian stuffed whole wheat bread with flavourful minced soya keema, which is soya keema paratha.
Soya is veg meat or you can say a vegetarian source of good protein. Protein is an important part of the diet, especially soy protein has crucial health benefits. Soya granules are easy to cook and with earthy spices, you can add lots of flavour in it. It is a rich plant-based protein option for vegan and vegetarians. But, soya granules are not keto because they contain a significant amount of good carbs as well. You can add soya into other recipes like rice or stir fry or you can make curry with soya chunks.
Well, my paratha-lover family loves to eat parathas with yogurt in the morning. So, this spicy, flavourful paratha is a perfect way to start a healthy morning. This paratha is a perfect blend of nutrients and flavours. This is a very healthy and power-packed breakfast recipe. In Indian families, doesn't prefer to eat oats in the morning. Always prefer paratha in breakfast with yogurt and homemade pickle along with masala tea. It is a perfectly balanced healthy, full of a protein breakfast. Even if you are weight watcher still you can have this protein paratha without any guilt.
This is a quick and easy breakfast recipe that also low in calories that you can make for your kid lunch box as well. Let your gut taste a good healthy meal.
So, Enjoy it. Stay healthy, stay humble!
Ingredients
Instructions
In a pan add some salt and water then heat it up. Boil soya granules in this water for 2-3 mins.
Strain and rinse the cooked granules with cold water thoroughly and squeeze out excess water.
Heat oil in a wok, add cumin seeds and allow it to splutter. Then add ginger and green chillies, sauté for a minute.
Add onions and cook until they are translucent then add all spices and sauté for mins.
Add the soya granules, mix and cook for 2-3 minutes.
Add freshly chopped coriander leave, mix well and cool down the mixture.
Mix the salt and Ajwain (carom seeds) with wheat flour and add water as required to knead a semi-soft dough.
Apply oil on the dough to prevent it from drying. Cover it with a damp cloth and rest the dough for 30 minutes.
Divide into small equal dough balls, coat with dry flour and flatten It with your hands.
Make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides.
Fill a spoonful of soya mixture in the cavity or as required but do not overfill it.
Seal the dough balls by joining the sides together.
Coat the dough balls once again with the dry flour and roll the dough ball into a thick paratha. Use the left forward & right backward motion to roll the paratha while applying the pressure.
Cook the paratha on a hot pan or a tawa on both sides until brown spots appear.
Apply some oil or ghee, flip and cook again on both sides.
Your soya keema parathas are ready to be served, serve hot by topping it with a blob of butter with raita.
Ingredients
Directions
In a pan add some salt and water then heat it up. Boil soya granules in this water for 2-3 mins.
Strain and rinse the cooked granules with cold water thoroughly and squeeze out excess water.
Heat oil in a wok, add cumin seeds and allow it to splutter. Then add ginger and green chillies, sauté for a minute.
Add onions and cook until they are translucent then add all spices and sauté for mins.
Add the soya granules, mix and cook for 2-3 minutes.
Add freshly chopped coriander leave, mix well and cool down the mixture.
Mix the salt and Ajwain (carom seeds) with wheat flour and add water as required to knead a semi-soft dough.
Apply oil on the dough to prevent it from drying. Cover it with a damp cloth and rest the dough for 30 minutes.
Divide into small equal dough balls, coat with dry flour and flatten It with your hands.
Make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides.
Fill a spoonful of soya mixture in the cavity or as required but do not overfill it.
Seal the dough balls by joining the sides together.
Coat the dough balls once again with the dry flour and roll the dough ball into a thick paratha. Use the left forward & right backward motion to roll the paratha while applying the pressure.
Cook the paratha on a hot pan or a tawa on both sides until brown spots appear.
Apply some oil or ghee, flip and cook again on both sides.
Your soya keema parathas are ready to be served, serve hot by topping it with a blob of butter with raita.