High Protein Classic Indian Parathas
Elevate your paratha game with these High Protein Classic Indian Parathas, a delicious twist on a traditional favorite! Perfectly stuffed with a nutritious blend of paneer, mashed chickpeas, aromatic spices like cumin and garam masala, and fresh herbs, this recipe combines authentic Indian flavors with a boost of protein. Using whole wheat flour for the dough and a touch of ghee for cooking, each paratha is deliciously crispy on the outside and packed with a savory, hearty filling. Easy to make and ready in under an hour, these stuffed parathas are ideal for a satisfying breakfast, lunch, or dinner. Pair them with yogurt, tangy pickles, or a flavorful curry for an irresistible meal that’s both wholesome and indulgent. Perfect for those seeking protein-rich vegetarian options in Indian cuisine!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 1 teaspoon Salt
- 2 tablespoons Ghee
- 1 cup Paneer
- 0.5 cup Cooked and mashed chickpeas
- 0.25 cup Red onion, finely chopped
- 1 tablespoon Green chilies, finely chopped
- 2 tablespoons Coriander leaves, finely chopped
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Black salt
- 3 tablespoons Vegetable oil
Instructions
In a large bowl, combine the whole wheat flour, salt, and water. Mix well and knead until you have a soft, smooth dough. Cover with a damp cloth and let it rest for at least 15 minutes.
In another bowl, prepare the filling by combining crumbled paneer, mashed chickpeas, chopped red onion, green chilies, coriander leaves, cumin powder, garam masala, and black salt. Mix well to ensure the spices are evenly distributed.
Divide the dough into 8 equal portions and shape them into balls.
Take one dough ball, flatten it slightly, and roll it out into a small circle using a rolling pin. Place about 1 to 2 tablespoons of the filling in the center.
Gather the edges of the rolled dough to enclose the filling completely, pinching the dough together at the top to seal.
Gently flatten the stuffed ball, dust it with some flour, and roll it out into a 6-inch diameter circle.
Heat a non-stick tawa or skillet over medium heat. Place the rolled paratha on the skillet.
Cook for 1-2 minutes until small bubbles appear on the surface. Flip the paratha and apply a small amount of ghee on the cooked side.
Flip again and apply ghee on the other side. Press lightly with a spatula to ensure even cooking. Cook until both sides are golden brown.
Repeat the process with the remaining dough and filling.
Serve hot with yogurt, pickle, or your favorite curry.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 12.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 877 mg | 67% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1632 mg | 35% | |
*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.
