Soya Chunk Bhurji is a flavorful, high-protein vegetarian twist on the classic egg bhurji, made using crumbled soya chunks sautéed with onions, tomatoes, spices, and herbs. It’s a quick, satisfying dish that offers the same texture and spice kick as the original, while being completely plant-based. Soya chunks are known for their impressive protein content, making this recipe an excellent choice for vegetarians, fitness enthusiasts, or anyone aiming to add more lean protein to their diet. Light, filling, and easy to prepare, Soya Chunk Bhurji is perfect as a lunchbox item, dinner side, or even a healthy breakfast option. It pairs well with roti, paratha, or can be used as a stuffing in wraps and sandwiches. With its savory flavor and health benefits, this dish proves that clean eating doesn’t have to be boring—it can be bold, nourishing, and utterly delicious.
This wholesome recipe brings together the goodness of soaked moong dal and hydrating bottle gourd to create a light, protein-packed meal that’s easy on the stomach and rich in nutrients. Blended with ginger, green chili, cumin, and turmeric, the batter is both flavorful and comforting. With just a touch of oil and fresh coriander for added freshness, this dish is perfect for anyone seeking a clean, balanced, and satisfying meal option.
Sprouted Moong Dal Paratha isn’t just a delicious twist on a traditional favorite - it’s a smart, nutrient-dense choice for those who want to eat clean and feel energized. With every bite, you’re fueling your body with fiber, protein, and essential nutrients, all while enjoying comfort food that supports your health goals.
Supports smooth digestion, keeps you full longer, and helps in maintaining a healthy weight.
Sprouted moong dal and besan (gram flour) provide plant-based protein essential for muscle repair and sustained energy.
With a low glycaemic load and minimal oil, it helps regulate blood sugar levels and supports cardiovascular health.
To prepare Sprouted Moong Dal Paratha, combine wheat flour, besan (gram flour), lightly mashed sprouted moong dal, chopped green chili, cumin seeds, coriander leaves, and salt in a bowl. Gradually add water and knead it into a soft, pliable dough. Allow the dough to rest for about 10 minutes. Divide it into two portions and roll each into a paratha. Cook the parathas on a hot tawa, using 2.5 ml of oil per paratha, flipping on both sides until they turn golden brown and evenly cooked. Serve warm with curd or chutney for a hearty, healthy meal.
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