Recipes
Veg
Soya chapati, Paneer Bhurji and Moong sabzi
By Paree Bansal
⏳ Prep Time: 45 minute
15 Jan 2021
Nutritional Overview
Calories
696.3 kcal
Protein
38.7 gm
Carbs
87.9 gm
Fats
21.1 gm
Ingredients
Paneer - 50 gms [P:C:F - 9:2:11]
Soya - 25 gms [P:C:F - 13:8:0 ]
Wheat - 50 gms [P:C:F - 5:38:0]
Oil - 10 gms [P:C:F - 0:0:10]
Moong - 40 gms [P:C:F - 10:25:0]
Onion - 2 small [P:C:F - 1:8:0]
Tomato - 2 small [P:C:F - 0:4:0]
Green chilli - 2
Coriander
Salt
Spices (Cumin, Mustard Seeds, Turmeric)
Capsicum - 1 [P:C:F - 1:3:0]
Method
Step 1
---Soya-Wheat Chapati--- Grind soya chunks. Mix wheat flour and soya chunks Add water to this flour and knead into a soft dough Let it rest for mins Make small balls of dough Roll it using a rolling pin Roast it on a pan/tawa Spread a little ghee on chapati once it's roasted (optional)
Step 2
---Paneer Bhurji--- Take a non stick pan and add nearly - gms of oil to it Add cumin, mustard seeds and let it crackle Add turmeric and other spices of your choice and let it roast Add one small finely chopped onion and let it turn translucent Then add one small finely chopped capsicum and let it soften a bit Add one small finely chopped tomato and cover the pan for - mins Crumble paneer and add it to the pan Let it cook for - mins Garnish with coriander
Step 3
---Moong/Moth/Matki--- Pre - cooking: Soak Moong overnight Remove water and cover it with a cotton cloth to let it sprout. Recipe: Take a non stick pan and add nearly - gms of oil to it. Add cumin, mustard seeds and let it crackle. Add turmeric and other spices of your choice and let it roast. Add one small finely chopped onion and let it turn translucent. Then add one small finely chopped capsicum and let it soften a bit. Add one small finely chopped tomato and cover the pan for - mins. Depending on how much thick you want your gravy, add some water to the pan and let it simmer. Add sprouted moong and cover the pan for - mins Once cooked, garnish it with coriander
Step 4
---Coriander chutney--- Take a bunch of coriander Clean it, wash it Take - finely chopped chillies Grind chillies and coriander Squeeze a lemon on top and mix some water Grind it again to make a fine paste Pour it in a jar and refrigerate it to use for - days
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