A hearty and healthy breakfast

Winter mornings call for a heavy brekkie and these dishes are a wonderful way to start the morning on a healthy note

STUFFED TEMPAYY PARATHA

The all-time favourite stuffed parathas with a Tempayy twist. More flavour, more protein and hearty in every bite


Ingredients
Tempayy cubes- 100 gms

Chilli Powder- 04 tsp

Garam Masala- 03 tsp

Jeera Powder- 02 tsp

Chaat Masala- 02 tsp

Turmeric Powder- 1 tsp

Coriander Powder- 1 tsp

Oil- 03 tbsp

Chopped garlic- 1 tbsp

Chopped Coriander Leaves- 1 tbsp

Chopped onion- ½ cup

Chopped green chillies- 1 tbsp

Salt to taste

Water

Method

Crumble the Tempayy cubes by hand or finely chop them with a knife and keep aside.

Heat oil in a pan.

Stir in chopped garlic, green chillies and onions, and sauté until the onion is translucent.

Add grated Tempayy and cook it for another 02-03 mins. Add boiled veggies and cook for another minute.

Add chilli powder, garam masala, turmeric powder, coriander powder, chaat masala and salt.

Mash the mixture and transfer mixture into a bowl to cool.

Assembling

Knead whole-wheat flour into a soft dough, make a medium-sized ball and roll it to about 5 inches in diameter.

Place the prepared tempayy stuffing in the centre. Take the edge and start pleating it, bringing the rolled dough to the centre. Press the pleats in the centre. Sprinkle some flour and roll it out to a chapati size round. Roast the paratha on a hot tawa with some oil.

Serve them hot with curd or green chutney.

Serving suggestion: A dollop of butter and pickle

BESAN CHEELA

A savoury high protein Indian breakfast, made with gram flour and Tempayy filling

Ingredients

Besan (Gram flour)- 1 cup

Water- 1 cup

Salt- 1 tsp

Sliced Onions- ¼ cup

Chilli Powder- 1 tsp

Ajwain- 1 tsp

Green Chilli- 1 tsp

Chopped Methi

Leaves- ½ cup

Oil – 04 tsp

Turmeric Powder- ¼ tsp

Curd- 1 cup

For Tempayy Stuffing:

Tempayy- 100 gms

Chopped Onion- ¼ cup

Chopped Capsicum- ¼ cup

Grated Carrot- ¼ cup

Chopped Green Chilli- ½ tbsp

Chopped Coriander Leaves- 3 tbsp

Ginger paste- ½ tbsp

Oil- 1 tsp

Salt- To taste

Method

Tempayy Stuffing

Crumble Tempayy cubes by hand or finely chop them with a knife and keep aside.

Heat oil in a pan.

Stir in chopped onion, ginger paste and green chillies, and sauté until the aroma of ginger fades.

Add grated Tempayy, capsicum and salt. Cook for 04-05 mins.

Add chopped coriander, mix well and keep aside to cool down.

Besan Cheela

In a bowl, add besan, salt, onion, chilli powder, ajwain, green chilli, methi leaves, turmeric powder and curd. Gradually add water to form a thick mixture. Leave to rest for 06-07 mins.

Heat oil in a frying pan and grease well.

Stir the batter in the bowl and pour a ladle full of batter on the centre of the pan. Spread it evenly starting from the centre in a circular way.

Cook until the edges turn golden brown.

Drizzle some oil on the cheela and flip it over. Cook for half a minute and flip it again.

Reduce the flame and place Tempayy stuffing on one side and fold the cheela.

Transfer to a plate and serve with green chutney.


Serving suggestion: Green chutney & ketchup

By Chef Deepak BM, Culinary Head, Hello Tempayy