Tempeh Masala Paratha 

For those who are not familiar with it, paratha is an Indian flat bread made with whole wheat flour. So this Tempeh Masala Paratha is a stuffed paratha made using the minced tempeh cubes from Hello Tempayy. The best part about using tempeh as a filling for these parathas is that it does not make it heavy like an aloo paratha and at the same time is extremely flavorful.

It is a great breakfast option with a hot cup of tea. I love packing this in the tiffin box for my kids too. Since tempeh is high in protein, it is a great way to include a vegetarian protein option in your diet.

The flavor in the Tempayy paratha masala are just lip-smacking, filled with Indian spices and herbs that include coriander, cumin, garam masala along with some chaat masala and amchur powder for that extra punch. You can add any spice of your choice based on what you have on hand and the flavours you like.

Tempayy Masala Paratha 

Course: BreakfastCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



Tempayy Masala Paratha – the perfect meal which will surely keep you filled.


  • For the filling
  • Natural Tempayy Cubes – 200gms, minced

  • Oil

  • Garlic – 4-5, finely chopped

  • Green Chilli – 1, finely chopped

  • Onion – 1 medium, finely chopped

  • Salt – 1/2 tsp

  • Chilli Powder – 2 tsp

  • Coriander Powder – 1 tsp

  • Jeera (Cumin) Powder – 1/2 tsp

  • Garam Masala – 1 tsp

  • Chaat Masala – 1 tsp

  • Amchur Powder – 1/2 tsp

  • Pepper Powder – 1/2 tsp

  • Coriander Leaves – a few, chopped

  • For the parathas
  • Atta/Whole Wheat Flour – 1.5 cups

  • Salt – as per taste

  • Oil – 2 tsp

  • Water – enough to make a soft dough

  • Oil to cook the parathas


  • Add oil in a kadai and fry the garlic till fragrant.
  • To this, add the green chilli, onions and salt and fry till onions are translucent.
  • Add the minced Tempayy to this and mix well.
  • To this, add the chilli powder, coriander powder, jeera powder, garam masala, chaat masala, amchur powder and pepper powder and let it saute together for a couple of minutes.
  • Add the coriander leaves and mix and turn off the heat.
  • Take atta in a bowl and add the salt and oil and mix well.
  • Add water little by little and make it into a soft dough.
  • Cover and let it rest for 10 min.
  • To make the parathas, pinch out a small ball of dough and roll it out.
  • Place a portion of the Tempayy filling mix in the centre and wrap the dough around it.
  • Make a smooth ball and then roll it out again.
  • Heat a tawa and put the paratha on it.
  • Brush a little oil and cook on both sides till done.
  • Serve hot with some curd and pickle.

Recipe Video

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