High Protein Aloo Ka Parantha
Elevate your traditional aloo ka parantha with this high-protein twist that's perfect for satisfying hunger while boosting nutrition! Packed with a flavorful stuffing made from mashed potatoes, crumbled paneer (cottage cheese), and chickpea flour, this recipe combines wholesome ingredients to create a protein-rich, spicy, and aromatic filling. Seasoned with a medley of Indian spices like garam masala, chaat masala, and cumin powder, each bite bursts with irresistible taste. Encased in soft, freshly kneaded whole wheat dough, and crisped to perfection with a touch of ghee or butter, these golden-brown paranthas deliver a delightful balance of texture and taste. Ready in under an hour, they’re ideal for breakfast, lunch, or dinner, and pair beautifully with yogurt or tangy chutneys for a complete and nourishing meal. Perfect for health-conscious foodies and lovers of comfort cuisine alike, this high-protein aloo ka parantha will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2 medium Boiled potatoes
- 0.5 cup Paneer (cottage cheese), crumbled
- 0.5 cup Chickpea flour (Besan)
- 1 medium Onion, finely chopped
- 2 units Green chilies, finely chopped
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Chaat masala
- 0.25 cup Cilantro (Coriander leaves), chopped
- 4 tablespoons Ghee or butter
Instructions
In a large mixing bowl, combine the whole wheat flour, 0.5 teaspoon of salt, and 1 tablespoon of olive oil. Gradually add water and knead to form a soft dough. Cover and let it rest for 15 minutes.
While the dough is resting, prepare the filling. Peel and mash the boiled potatoes in a bowl.
Add crumbled paneer, chickpea flour, chopped onion, green chilies, coriander powder, cumin powder, garam masala, chaat masala, remaining 1 teaspoon of salt, and chopped cilantro to the mashed potatoes. Mix everything well to form a cohesive filling mixture.
Divide the dough into 8 equal portions and shape each into a ball. Do the same with the filling.
Take one dough ball, flatten it slightly, and place one portion of the filling in the center. Bring the edges together to seal and shape it back into a ball.
Gently roll out the stuffed dough ball into a 6-7 inch circle, dusting with a little flour to prevent sticking.
Heat a tava or non-stick skillet over medium heat and place the rolled out parantha on it. Cook for 1-2 minutes until bubbles form on the surface.
Flip the parantha and apply about 1 teaspoon of ghee or butter on the top side. Flip again and apply ghee or butter on the other side as well.
Cook the parantha until both sides are golden brown and crispy. Repeat the process with the remaining dough and filling.
Serve the high protein aloo paranthas hot with yogurt or your favorite chutney.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 22.0 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3300 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
