High Protein Aloo Pyaz Paratha
Elevate your everyday paratha with this High Protein Aloo Pyaz Paratha, a wholesome twist on the classic! Packed with nutritious goodness, this recipe features a unique blend of whole wheat, chickpea, and quinoa flours for an extra protein boost. The flavorful filling combines mashed potatoes, crumbled paneer, and aromatic spices like garam masala and cumin, with a touch of heat from green chilies and freshness from coriander. Perfectly golden and cooked with ghee or oil, these parathas are hearty, satisfying, and ideal for a healthy breakfast, lunch, or dinner. Pair them with yogurt or tangy pickle for a complete meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 0.5 cup chickpea flour (besan)
- 0.5 cup quinoa flour
- 1 teaspoon salt
- 0.75 cup water
- 2 medium boiled potatoes
- 1 cup chopped onion
- 0.5 cup paneer, crumbled
- 0.25 cup chopped fresh coriander
- 2 green chilies, finely chopped
- 1 teaspoon ginger, grated
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
- 2 tablespoons oil
- as needed ghee or oil for cooking parathas
Instructions
In a large mixing bowl, combine the whole wheat flour, chickpea flour, quinoa flour, and 1 teaspoon of salt.
Gradually add water and knead into a soft dough. Cover with a damp cloth and set aside while you prepare the filling.
Peel and mash the boiled potatoes in a mixing bowl. Add the chopped onion, crumbled paneer, chopped coriander, green chilies, ginger, cumin seeds, red chili powder, garam masala, and 0.5 teaspoon of salt. Mix everything well to form a homogeneous filling.
Divide the dough into 8 equal portions and roll them into balls. Also, divide the filling into 8 equal portions.
Roll out one portion of the dough into a 4-inch disk. Place one portion of the filling in the center and gather the edges of the dough to seal the filling inside.
Gently flatten it slightly with your hands and then roll it out carefully to make a 6-7 inch diameter paratha. Be gentle to prevent the filling from coming out.
Heat a skillet or tawa over medium heat. Place the rolled paratha on it and cook for about 2 minutes on one side.
Flip the paratha and apply ghee or oil on the cooked side. Flip again and apply ghee or oil on the other side. Cook until golden brown spots appear on both sides.
Repeat the process with the remaining dough and filling.
Serve hot with yogurt or pickle.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 340.9 g | 124% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 27.1 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4065 mg | 86% | |
*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.
