Mexican

Use Estrogen Free, defatted and High Protein Soya Flour to make all this and more....

High Protein Soya Tacos

Ingredients:
Macro Ingredients:

Low Carb Flour – 40g
Soya Chunks – 25g
Yogurt – 40g
Rajma – 25g
Vegetables (onion, tomato, cabbage, etc.) – 150g
Butter/Ghee/Oil – 5g
Tomato Ketchup – 5g

Micro Ingredients:

Salt – To taste
Red Chilli Powder – As needed
Turmeric Powder – ¼ tsp
Garam Masala – ¼ tsp
Chaat Masala – ¼ tsp
Cumin Powder – ½ tsp
Jeera Powder – ¼ tsp
Oregano – ¼ tsp
Lemon Juice – ¼ tsp
Chilli Flakes – A pinch
Coriander Leaves – 2 leaves (chopped)

Instructions:
Dough: Grind soya chunks into powder and mix with low carb flour, salt, and turmeric. Knead into dough and rest. Soak and boil rajma for 4–5 hours beforehand.

Filling: In a pan, heat butter/oil, add chopped onions and tomatoes. Cook with salt, red chilli powder, turmeric, garam masala, chaat masala, cumin powder. Add mashed boiled rajma and cook well.

Salsa: Mix chopped onions, tomatoes, coriander, salt, red chilli powder, chilli flakes, and lemon juice.

Sauce: Combine yogurt, ketchup, oregano, salt, and red chilli powder.

Taco Shells: Roll the dough into chapatis. Shape and place in a grilling tray. Preheat oven to 200°C and grill for 10 minutes until crisp.

Assembly: Fill taco shells with sauce, rajma filling, salsa, and chopped cabbage. Top with more sauce.

Storage:
Tacos can be stored in the fridge for up to 2 days. Reheat before serving for best taste.

High Protein Soya Pita Pocket

Ingredients:
For Pita Bread:

Low Carb Flour – 50g
Baking Powder – ½ tsp
Baking Soda – A pinch
Salt – To taste
Water – As needed

For Humus:

Boiled Chola – 30g
Roasted Sesame Seeds – 5g
Garlic – 4–5 pcs
Lemon Juice – 1 tbsp
Salt – To taste
Roasted Jeera Powder – 1 tsp

For Sautéed Vegetables:

Onion – 20g
Capsicum – 20g
Red & Yellow Bell Peppers – 40g
Cabbage – 20g
Oil – 2ml
Salt – To taste
Pizza Seasoning – 1 tsp
Chilli Flakes – As desired

Instructions:
Pita Bread: Mix flour, baking soda, baking powder, and salt. Knead into a soft dough and rest for 30 minutes. Divide into 2 balls, roll and fold like a potli, then roll out again slightly thicker than a chapati. Cook on tawa like regular chapati. Puff using a cloth if needed.

Humus: Blend chola, sesame seeds, garlic, lemon juice, salt, and jeera powder until creamy. Set aside.

Sautéed Veggies: Heat oil in a pan, add veggies and salt. Sauté for 4–5 minutes on medium heat. Add seasoning and mix well. Keep aside.

Assembly: Cut each pita in half. Open up the pocket, fill with sautéed veggies, and top with humus. Add extra seasoning if desired. Serve hot with salsa or sauces.

Storage:
Store humus in an airtight container in the fridge for up to 1 day (add olive oil if storing longer). Do not store pita bread or sautéed veggies.

High Protein Soya Nachos

Ingredients:
Macro Ingredients:

Defatted Soya Flour – 50g
Makai Ka Aata (Maize Flour) – 25g
Oil – 5ml

Micro Ingredients:

Baking Powder – ¼ tsp
Water – As needed

Instructions:
Mix defatted soya flour, makai ka aata, baking powder, and oil to form a stiff dough. Rest for 30 minutes. Knead again, divide into balls, and roll into thin chapatis. Toast each chapati on a hot tawa for 10–15 seconds per side. Cut into triangles and air fry at 170°C for 15–20 minutes, flipping midway.

Storage:
Cool completely and store in an airtight container. Stays fresh for 2–3 days. No refrigeration needed.

High Protein Soya Zingy Parcel

Ingredients:
Macro Ingredients:

Low Carb Flour – 80g
Paneer – 60g
Mozzarella Cheese – 25g
Onion – 40g
Capsicum – 50g
Tomato – 50g
Curd (Skimmed Milk) – 50g
Olive Oil – 3ml
Butter – 3g
Garlic – 8–10 cloves

Micro Ingredients:

Dried Red Chilli – 3 pcs
Baking Soda – ⅛ tsp
Turmeric Powder – ⅛ tsp
White Pepper Powder – ⅛ tsp
Kashmiri Red Chilli Powder – ⅛ tsp
Salt – To taste
Oregano, Pizza Seasoning, Red Chilli Flakes – As needed
Coriander Leaves, Mint Leaves, Kasuri Methi – As needed
Sweetener – A pinch (optional)

Instructions:
Dough: Mix low carb flour, salt, baking soda, and curd to make a dough. Rest for 10 mins.
Sauce: Blanch tomatoes and remove skin. Blend with dried red chillies and salt into a smooth paste. Mix in Kashmiri red chilli powder, oregano, pizza seasoning, and sweetener.
Filling: Sauté garlic in olive oil. Add onions, then capsicum, and stir fry briefly. Add paneer and remaining spices and herbs. Mix well and set aside.
Assembly: Knead dough again and roll into a large chapati. Cut into 6 equal parts. Stretch each portion, spread sauce, add filling, and top with cheese. Fold into parcels.
Baking:

Air Fryer: 175°C for 10–11 mins
Oven: 180°C for 12–13 mins
Gas: Heat utensil with salt at the bottom, place parcels in greased tin inside, and cook covered.

Brush parcels with butter and sprinkle oregano before serving.

Storage:
Store in an airtight container in the fridge for up to 2 days. Reheat before serving.