The all-time favourite stuffed parathas with a Tempayy twist. More flavour, more protein and hearty in every bite
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
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.
Mash the mixture and transfer mixture into a bowl to cool.
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
A savoury high protein Indian breakfast, made with gram flour and Tempayy filling
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
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
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.
In a bowl, add besan, salt, onion, chilli powder,
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