Hi Protein Soya Keema Paratha | नूट्रेला से तैयार सोया कीमा पराठे | Kunal Kapur Lunch Breakfast

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 180.6K views Jul 25, 2024

Soya Keema Paratha recipe for a filling and delicious morning breakfasts! Everyone loves soya but kabhi iska paratha khaya hai? Protein se bharpoor ye recipe aapko rakhegi full aur satisfied. Toh der kis baat ki, try karo ghar pe ye paratha. Khud bhi khao and apni family ko bhi khilao kyuki kske taste ki guarantee hai meri😁

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Filling

Saffola Soya Chunks (सफ़ोला सोया चंक्स) - 1 Cup
Salt (नमक) - ½ tsp
Turmeric Powder (हल्दी पाउडर) - ½ tsp
Ginger, chopped (अदरक) - 1 tsp
Green chilli (हरि मिर्च) - 1 no

For Tempering

Saffola Gold Oil (तेल) - 3 tbsp
Asafoetida (हींग) - ¾ tsp
Cumin Seed (जीरा) - 1 tsp
Ginger, chopped (अदरक) - 2 tsp
Onion, chopped (प्याज़) - ¼ cup (optional)
Green chilli, chopped (हरि मिर्च) - 2 nos
Turmeric Powder (हल्दी पाउडर) - ½ tsp
Red Chili Powder (लाल मिर्च पाउडर) - 1 tsp
Coriander Powder (धनिया पाउडर) - 1 tbsp
Chaat Masala (चाट मसाला) - ½ tsp
Pao bhaji masala (पाव भाजी मसाला) - 2 tsp
Salt (नमक) - to taste
Kasoori Methi powder (कसूरी मेथी) - a large pinch
Coriander, chopped (ताज़ा धनिया) - handful

For Dough

Wheat Flour (आटा) - 1½ cups
Ghee (घी) - 1 tbsp
Salt (नमक) - ¼ tsp
Water (पानी) - as required
Saffola Gold Oil (तेल) - as required

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Hi Protein Soya Keema Paratha?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.