High Protein Alu Paratha
Indulge in the comforting flavors of traditional Indian cuisine with a healthy twist in our High Protein Alu Paratha recipe! This nutrient-packed flatbread is crafted with a unique blend of whole wheat flour, chickpea flour, and soy flour, delivering a punch of plant-based protein in every bite. Stuffed with a flavorful potato filling seasoned with aromatic spices like garam masala, cumin, and turmeric, these parathas are perfect for a hearty breakfast, lunch, or dinner. Easy to make and deliciously satisfying, they’re shallow-fried to perfection with a crisp golden exterior and soft, savory interior. Serve them hot with yogurt, pickles, or your favorite chutney and enjoy a wholesome, protein-rich meal that keeps you energized throughout the day! Keywords: protein-rich paratha, healthy Indian flatbread, high-protein alu paratha recipe, vegetarian protein meal.
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup chickpea flour (besan)
- 0.5 cup soy flour
- 1 teaspoon salt
- 0.75 cup water
- 3 medium potatoes
- 1 finely chopped green chilies
- 2 tablespoons fresh coriander leaves
- 1 teaspoon cumin seeds
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon turmeric powder
- 1 teaspoon salt
- 4 tablespoons oil
- as needed for cooking ghee or oil
Instructions
In a large mixing bowl, combine whole wheat flour, chickpea flour, and soy flour with a teaspoon of salt.
Gradually add water to the flour mixture, kneading until a soft, pliable dough forms. Cover the dough and set aside for 15-20 minutes.
Boil the potatoes until soft, then drain and let them cool slightly. Peel the potatoes and mash them in a bowl.
To the mashed potatoes, add chopped green chilies, fresh coriander leaves, cumin seeds, red chili powder, garam masala, turmeric powder, and salt. Mix well to form a smooth potato filling.
Divide the dough into equal portions, each about the size of a large lemon, and roll them into balls.
Flatten each dough ball slightly and place a spoonful of potato filling in the center. Carefully bring the edges of the dough together to enclose the filling, pinching to seal.
Gently roll out the filled dough ball into a circle of about 6-7 inches in diameter, taking care not to let the filling spill out.
Heat a tava or skillet over medium heat. Add a little oil or ghee to the hot surface.
Place the rolled out paratha on the skillet and cook for about 1-2 minutes until brown spots appear on one side.
Flip the paratha and drizzle more ghee or oil around the edges and on top. Cook for another 1-2 minutes until the other side is golden brown.
Repeat the rolling and cooking process with the remaining dough and filling.
Serve the hot protein-rich alu parathas with yogurt, pickle, or a side of your choice.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4852 mg | 211% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 19.8 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5653 mg | 120% | |
*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.
