High Protein Layered Indian Parotta
Discover the nutritious twist on a classic favorite with this High Protein Layered Indian Parotta recipe, a perfect blend of traditional flavor and modern health-conscious cooking. Crafted with whole wheat flour, chickpea flour, and soy protein isolate, this recipe packs a powerful protein punch while retaining the buttery, flaky layers that make parotta irresistible. The dough is enriched with yogurt for a soft, tender texture, and carefully rolled, pleated, and spiraled to create the signature layering that cooks to golden perfection. Ideal for pairing with savory curries or cooling raita, this protein-packed parotta is an indulgent yet wholesome addition to any meal. Ready in just over an hour, it's a rewarding recipe for anyone craving comfort food with a health boost.
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 100 grams Chickpea flour (Besan)
- 50 grams Soy protein isolate
- 1 teaspoon Salt
- 200 milliliters Warm water
- 2 tablespoons Plain yogurt
- 2 tablespoons Ghee
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the whole wheat flour, chickpea flour, soy protein isolate, and salt.
Add warm water and yogurt gradually to the flour mixture, and mix until a soft dough forms. The dough should be supple and not sticky.
Knead the dough for about 5-7 minutes, then cover it with a damp cloth and let it rest for at least 20 minutes.
After resting, divide the dough into 8 equal portions and shape them into small balls.
On a lightly floured surface, roll each ball into a thin disc using a rolling pin. Ensure the dough is uniformly thin.
Brush the surface of each disc with melted ghee. Fold and pleat the disc like an accordion, stretching it slightly to form a long strip.
Roll the strip into a spiral, tucking the end underneath to form a neat coil. Flatten each coil slightly with your palm.
Heat a tawa or non-stick skillet over medium heat. Place the flattened coil on the tawa and cook for about 2-3 minutes on each side until golden brown spots appear. Lightly press the parotta with a spatula to ensure even cooking.
Brush with a little vegetable oil while cooking to enhance the golden layers.
Repeat the cooking process with the remaining dough.
Once all parottas are cooked, serve hot with your favorite curry or raita for a complete meal.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 13.9 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 268 mg | 21% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1776 mg | 38% | |
*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.
