High Protein Classic Indian Parantha
Elevate your breakfast or lunch routine with this High Protein Classic Indian Parantha—an irresistible twist on a traditional favorite. Packed with nutrient-dense ingredients like whole wheat flour, chickpea flour, paneer, mashed lentils, and spinach, this recipe offers a wholesome boost of protein in every bite. The freshly spiced filling, bursting with the flavors of garam masala and green chili, is wrapped in a soft dough and cooked to crispy, golden perfection on a skillet. Whether served hot alongside yogurt or tangy pickles, this protein-rich parantha strikes the perfect balance between health and indulgence. Ideal for meal prep or gatherings, this hearty and flavorful dish makes a satisfying option for fitness enthusiasts and lovers of authentic Indian cuisine alike.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup Chickpea flour (Besan)
- 0.5 cup Skimmed milk powder
- 1 cup Cooked and mashed lentils (such as mung or toor dal)
- 1 cup Paneer, crumbled
- 0.5 cup Finely chopped spinach
- 1 unit Chopped green chili
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 0.25 cup Ghee or oil
- as needed Water
Instructions
In a large mixing bowl, combine whole wheat flour, chickpea flour, and skimmed milk powder. Mix well.
Gradually add water to the flour mixture and knead into a smooth dough. The dough should be soft but not sticky. Cover with a damp cloth and let it rest for about 15 minutes.
In another bowl, prepare the filling by combining the mashed lentils, crumbled paneer, chopped spinach, green chili, garam masala, salt, and cumin seeds. Mix until well incorporated.
Divide the dough into equal portions, about the size of a lime. Similarly, divide the filling into the same number of portions.
Roll out one dough ball on a floured surface into a small circle, about 4 inches in diameter. Place a portion of the filling in the center.
Bring the edges of the dough together to encase the filling and pinch to seal. Carefully flatten the ball slightly, ensuring the filling is well distributed.
Gently roll it out again into a circle, about 6-7 inches in diameter. If needed, use flour to prevent sticking.
Heat a skillet or tawa over medium heat. Place the rolled parantha on the skillet. Cook for about 1-2 minutes until bubbles appear.
Flip the parantha and brush with a little ghee or oil. Cook for another 1-2 minutes until both sides are golden brown.
Repeat the process with the remaining dough and filling.
Serve hot with yogurt or pickles.
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 84.4 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2318 mg | 178% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5330 mg | 113% | |
*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.
