High Protein Layered Indian Parotta
Elevate your meal with this High Protein Layered Indian Parotta, a wholesome twist on a beloved classic! Crafted with a nutrient-rich blend of whole wheat flour, chickpea flour, and soy protein isolate, this recipe transforms traditional Indian flatbread into a protein-packed delight. Each parotta features signature flaky, golden layers achieved through expert folding and rolling techniques, enriched with ghee for an authentic touch. Easy to prepare with just 30 minutes of prep time, these parottas are perfect for pairing with spicy curries or cooling raita, making them a versatile choice for lunch or dinner. Whether you're looking for a healthier take on comfort food or a high-protein vegetarian option, this layered parotta promises to satisfy both taste and nutrition in every bite!
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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
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, chickpea flour, soy protein isolate, and salt.
Step 2
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.
Step 3
Knead the dough for about 5-7 minutes, then cover it with a damp cloth and let it rest for at least 20 minutes.
Step 4
After resting, divide the dough into 8 equal portions and shape them into small balls.
Step 5
On a lightly floured surface, roll each ball into a thin disc using a rolling pin. Ensure the dough is uniformly thin.
Step 6
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.
Step 7
Roll the strip into a spiral, tucking the end underneath to form a neat coil. Flatten each coil slightly with your palm.
Step 8
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.
Step 9
Brush with a little vegetable oil while cooking to enhance the golden layers.
Step 10
Repeat the cooking process with the remaining dough.
Step 11
Once all parottas are cooked, serve hot with your favorite curry or raita for a complete meal.
Nutrition Facts
| Serving size | (644.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1762.2 |
| Total Fat 65.5g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 81.8mg | 0% |
| Sodium 2955mg | 0% |
| Total Carbohydrate 206.1g | 0% |
| Dietary Fiber 35.1g | 0% |
| Total Sugars 13.9g | |
| Protein 95.6g | 0% |
| Vitamin D 14.4IU | 0% |
| Calcium 268.2mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 1776.2mg | 0% |
Source of Calories