High Protein Gobi Paratha
Elevate your traditional Gobi Paratha with a high-protein twist! This High Protein Gobi Paratha blends the earthy flavors of spiced cauliflower with the creamy goodness of grated paneer and the nutritional boost of besan (chickpea flour). Infused with aromatic Indian spices like cumin, garam masala, and turmeric, this hearty paratha is both flavorful and filling. Perfect for breakfast, lunch, or a light dinner, this recipe offers a wholesome meal packed with protein and fiber. Serve warm with a dollop of Greek yogurt or tangy pickle for a delicious, satisfying experience. Easy to make and ideal for fitness enthusiasts or anyone seeking a healthier take on comfort food—this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup Besan (chickpea flour)
- 1 medium-sized head Cauliflower
- 1 cup Paneer
- 2 tablespoons Greek yogurt
- 0.75 cup Water
- 1 teaspoon Cumin seeds
- 1 finely chopped Green chili
- 1 inch piece, grated Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.25 cup, chopped Fresh coriander leaves
- 4 tablespoons Ghee or vegetable oil
Instructions
Begin by preparing the dough: in a large bowl, mix the whole wheat flour and besan. Gradually add water and Greek yogurt, kneading until you get a soft but firm dough. Cover and let it rest for about 20 minutes.
While the dough is resting, prepare the filling: finely grate the cauliflower and paneer. Transfer to a large mixing bowl.
Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Stir in the green chili and ginger, sauté for a minute.
Add the grated cauliflower to the pan and cook for about 5 minutes until slightly tender.
Mix in turmeric powder, red chili powder, garam masala, coriander powder, and salt. Combine well and remove from heat. Let this mixture cool slightly.
Once cooled, add grated paneer and chopped coriander leaves to the cauliflower mixture. Mix thoroughly to form your high-protein paratha filling.
Divide the dough into equal portions, shaping each portion into a ball. Roll out each ball into a small circle.
Place a spoonful of the filling in the center of the rolled dough. Pinch the edges together to encase the filling completely. Flatten and gently roll out to form a paratha, ensuring the filling doesn't spill out.
Heat a tawa or skillet over medium-high heat. Place the rolled paratha on the hot surface, and cook for 1-2 minutes or until golden brown spots appear.
Flip the paratha and apply some ghee or oil on top. Press gently with a spatula and cook until the other side is golden and cooked through.
Repeat the process with the rest of the dough and filling. Serve warm with yogurt or your favorite pickle.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1217 mg | 26% | |
*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.
