High Protein Aloo Parantha
Elevate your breakfast game with this High Protein Aloo Parantha—an irresistible fusion of traditional Indian flatbread and nutrient-rich ingredients. Stuffed with a hearty blend of mashed boiled potatoes, protein-packed cooked chickpeas, and creamy paneer, this wholesome recipe is spiced to perfection with garam masala, cumin, and turmeric for an authentic flavor profile. Wrapped in soft whole wheat dough and pan-cooked to golden perfection, these stuffed paranthas are crispy outside and tender inside. With just 30 minutes of prep and a quick cook time, this healthy twist on the classic aloo parantha is perfect for busy mornings or weekend brunches. Pair with cooling yogurt, tangy pickles, or vibrant chutneys for a complete and satisfying meal. Whether you're looking to boost your protein intake or explore Indian cuisine, this recipe is a delicious, nutritious, and family-friendly option!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 1.5 teaspoons Salt
- 2 medium Boiled potatoes
- 1 cup Cooked chickpeas
- 1 small Green chili
- 0.25 cup Cilantro leaves
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.5 cup Paneer (cottage cheese)
- 2 tablespoons Butter or ghee
- 3 tablespoons Olive oil
Instructions
In a mixing bowl, combine whole wheat flour, 1 teaspoon of salt, and water to form a soft dough. Knead well, cover, and set aside for 15 minutes.
In another bowl, mash the boiled potatoes. Add cooked chickpeas and mash until smooth. Mix well.
Add finely chopped green chili, cilantro leaves, remaining 0.5 teaspoon of salt, red chili powder, turmeric powder, cumin seeds, garam masala, and grated paneer to the potato-chickpea mixture. Mix thoroughly to combine all ingredients evenly.
Divide the dough into equal portions, depending on the number of paranthas required. Similarly, divide the potato mixture into equal portions.
Roll out a portion of the dough into a small circle using a rolling pin, keeping the edges thinner than the center.
Place a portion of the potato filling in the center of the rolled dough. Bring the edges together to seal the filling inside the dough.
Flatten the filled dough ball slightly and roll it out gently into a circle of about 6-8 inches in diameter.
Heat a tawa or non-stick skillet over medium heat. Add a little olive oil and place the rolled parantha on the skillet.
Cook for 2-3 minutes until you see bubbles forming on the surface. Flip and spread butter or ghee on the cooked side while cooking the other side.
Press gently with a spatula and cook until both sides are golden brown and cooked through, adding more butter or ghee if needed.
Remove from heat and continue with remaining dough and filling to make more paranthas.
Serve hot with yogurt, pickle, or your favorite chutney.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 299.7 g | 109% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 19.1 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 536 mg | 41% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3332 mg | 71% | |
*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.
