High Protein Stuffed Paratha
Fuel your day with this nutritious and flavorful High Protein Stuffed Paratha, a wholesome twist on the classic Indian flatbread, brimming with protein-rich lentils, crumbled tofu, and vibrant spinach. This recipe combines whole wheat dough with a hearty, spiced filling featuring aromatic cumin, garam masala, and coriander for a burst of flavor in every bite. Perfect for a satisfying breakfast, lunch, or dinner, these golden-brown parathas are cooked to perfection with a touch of ghee or oil. Serve them hot with yogurt, tangy pickles, or fresh chutney for a protein-packed, delicious meal that supports your healthy lifestyle. Quick to prepare and ideal for meal prep, this recipe caters to vegetarians and anyone seeking a nutritious, homemade delight.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 1 teaspoon Salt
- 1 cup Cooked lentils (masoor dal or moong dal)
- 0.5 block (about 200 grams) Firm tofu
- 1 cup Chopped spinach
- 1 small (finely chopped) Onion
- 1 small (finely chopped) Green chilies
- 1 teaspoon (grated) Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 2 tablespoons Oil
- 2 tablespoons (chopped) Fresh coriander
- 2 tablespoons or as needed Ghee or oil (for cooking)
Instructions
In a large mixing bowl, combine the whole wheat flour, salt, and water to form a soft dough. Knead for 5-7 minutes, cover with a damp cloth, and let it rest for 20 minutes.
While the dough is resting, prepare the filling. Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter.
Stir in the chopped onion, green chilies, and grated ginger. Sauté for 2-3 minutes until the onion becomes translucent.
Add turmeric powder, coriander powder, and garam masala. Mix well and cook for 1 minute.
Crumble the tofu using your hands or a fork and add it to the pan. Stir well to combine with the spices.
Add the cooked lentils, chopped spinach, and fresh coriander. Cook for 2-3 minutes until the mixture is dry and well combined. Let it cool slightly before using.
Divide the rested dough into 8 equal portions and roll them into balls. Also, divide the filling mixture into 8 portions.
Roll out one dough ball into a 4-inch circle using a rolling pin and a lightly floured surface. Place one portion of the filling in the center, then gather the edges of the dough to seal the filling inside.
Roll out the stuffed dough ball gently into a 6-7 inch circle. Be careful while rolling to avoid the filling breaking out.
Heat a skillet or tawa over medium heat. Place the rolled-out paratha on the skillet and cook for 1-2 minutes until bubbles form.
Flip the paratha, apply a small amount of ghee or oil on the cooked side, and press slightly with a spatula.
Flip again, apply ghee or oil on the other side, and cook until golden brown spots appear on both sides. Repeat with the remaining dough and filling.
Serve hot with yogurt, pickles, or chutney for a wholesome meal.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 242.6 g | 88% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 12.9 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3611 mg | 77% | |
*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.
