3 delicious high-protein parathas to keep you warm and nourished this winter

Winter frost on one side and a warm paratha on the other! To indulge in delicious parathas, the winter season has here. Parathas are a traditional and popular Indian flatbread that can be enjoyed in a variety of ways. They can be filled with different ingredients to boost their nutritional value, making them a perfect option for a winter meal. High-protein parathas are not only delicious but are also a great way to stay warm and nourished during the winter months. They can be served with a variety of sides to make a complete and satisfying meal. Check out three lip-smacking protein-rich parathas that are perfect for winter mornings. (Also read: Winter recipes: Healthy and easy to make sesame or til recipes you must try )

1. Sattu parantha

(Recipe by Chef Pankaj Bhadouria)

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2-3

Ingredients:

For stuffing:

2 cups roasted chana

5 cloves garlic, finely chopped

2 onions, medium-sized, finely chopped

1 inch ginger, finely chopped

3 green chillies, finely chopped

2 tbsp coriander leaves, finely chopped

2 tsp lime juice

2 tbsp filling of red chili pickle

salt to taste

2 tbsp mustard oil

Oil to fry

For dough:

2 cups wheat flour

2 tsp ghee

1/4 tsp salt

1/2 tsp ajwain

Method:

1. Grind the roasted chana in the grinder to make sattu.

2. Mix all the stuffing ingredients with sattu, add 1 to 2 tsp water to make the stuffing moist and easy to fill.

For atta dough:

3. Knead wheat flour, 1/2 tsp ajwain, ghee and salt, adding the required amount of water to make a soft dough.

For making sattu paratha:

4. Divide the dough into small portions.

5. Place approx 2 tbsp in the middle, enfold the filling and pinch off the excess dough. Then, roll out the paratha.

6. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.

7. Serve hot with chutney or curd.

2. Methi paneer parantha

(Recipe by Chef Tarla Dalal)

Prep time: 10 minutes

Cook time: 20 minutes

serves: 4 paranthas

Ingredients:

For dough

3/4 cup whole wheat flour (gehun ka atta)

salt to taste

For methi paneer stuffing

1/2 cup finely chopped fenugreek (methi) leaves

1/2 cup grated low fat paneer (cottage cheese)

1/2 tsp cumin seeds (jeera)

1/2 tsp ginger-green chilli paste

1/8 tsp turmeric powder (haldi)

1 tsp oil

salt to taste

Method:

For dough

1. Combine the wheat flour and salt and knead into a soft dough, using enough water. Knead well.

2. Cover the dough with a wet muslin cloth and leave aside for 10 minutes.

3. Divide the dough into 4 equal portions.

For the methi paneer stuffing

4. Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.

5. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes.

6. Add the paneer and mix well. Divide the stuffing into 4 equal portions. Keep aside.

7. Roll out one portion of the dough into a circle of 75 mm. (3”) diameter.

8. Place one portion of the methi paneer stuffing in the centre of the circle.

9. Bring together all the sides in the centre and seal tightly.

10. Roll out again into a circle of 100 mm. (4”) diameter using flour to roll the paratha.

11. Cook on a non-stick tava (griddle) until both sides are golden brown.

12. Repeat with the remaining dough and stuffing to make 3 more methi paneer paratha.

13. Serve the methi paneer parathas hot.

3. Egg parantha

(Recipe by Chef Kunal Kapoor)

Total time: 20 minutes

Serves: 1

Ingredients:

1 nos Eggs

1/2no Green chilly chopped

1 tbsp Onion chopped

for drizzling Oil

a pinch Salt

1 tsp Coriander chopped

1 nos Atta peda

Method:

1. Break the egg in a bowl and add salt, green chilly, chopped coriander and chopped onions. Whisk it.

2. Roll out the dough flat and as very thin. Heat a Tawa or a pan to medium-hot.

3. Place the rolled out dough on the hot pan and cook on both sides for a minute each.

4. Now lower the heat and slowly pour the whipped egg on the parantha. Using a spoon spread it on the entire parantha.

5. Let it cook for 30 seconds. Now gently fold the parantha from all sides towards the center to shape it like a square.

6. Press gently, drizzle oil and turn it. Drizzle oil again and cook on both sides till it browns.

7. Remove and serve hot with chutney.

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