High Protein Thattai
Elevate your snack game with this High Protein Thattai, a crispy South Indian delight reimagined for the health-conscious foodie. Packed with a blend of rice flour, urad dal flour, roasted gram flour, and lentil protein powder, this recipe takes the traditional thattai to a whole new level by infusing it with plant-based protein. Flavored with aromatic curry leaves, cumin seeds, sesame seeds, and a hint of chili powder, each bite delivers a burst of savory goodness. Designed for a satisfying crunch, these discs are fried to golden perfection, making them an irresistible treat for any occasion. Perfect for snacking or as part of a festive spread, this quick and easy-to-make recipe balances wholesome ingredients and indulgent flavors. Store them in an airtight container for a lasting crispness you'll keep coming back to!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 2 tablespoons Urad dal flour
- 2 tablespoons Roasted gram flour (pottukadalai maavu)
- 2 tablespoons Lentil protein powder (or any high-quality plant-based protein powder)
- 2 tablespoons Chana dal
- 10 leaves Curry leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Sesame seeds
- 0.25 teaspoons Asafoetida (hing)
- 0.5 teaspoons Chili powder
- 1 teaspoon Salt
- 1 tablespoon Butter (or vegan butter for a plant-based version)
- 0.5 cup Water
- 2 cups Oil (for frying)
Instructions
In a small bowl, soak the chana dal in water for 30 minutes. Drain and set aside.
In a large mixing bowl, combine the rice flour, urad dal flour, roasted gram flour, lentil protein powder, sesame seeds, cumin seeds, asafoetida, chili powder, and salt.
Add the butter to the dry mixture and mix well to form a crumbly texture.
Stir in the soaked chana dal and finely chopped curry leaves.
Gradually add water, a little at a time, to form a stiff but pliable dough. The dough should not be sticky.
Divide the dough into small lemon-sized balls.
Place one ball of dough between two sheets of parchment paper and flatten it into a thin disc (about 2–3 inches in diameter) using a rolling pin or your fingers. Repeat for the remaining dough balls.
Using a fork, prick tiny holes over the surface of each disc to prevent puffing while frying.
Heat oil in a deep frying pan over medium heat. Once the oil is hot (test by dropping a small bit of dough; it should sizzle and rise immediately), gently slide in a few discs at a time.
Fry the thattai until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and place on a paper towel to drain excess oil.
Allow the thattai to cool completely before storing them in an airtight container to maintain their crispness.
Nutrition Facts
Calories |
5114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 492.0 g | 631% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 2.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 139 mg | 11% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 719 mg | 15% | |
*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.
