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Plant Protein Powder 1 Scoop
Lunch • India
How to Make Plant Protein Powder Paratha (Traditional & Healthy Version)
Plant Protein Powder Paratha is a modern Indian twist on the traditional stuffed paratha, fusing the goodness of plant-based protein with the comforting flavors of Indian flatbreads. Parathas are a beloved staple across India, typically enjoyed for lunch or a hearty breakfast. By adding one scoop of plant protein powder to the dough, this recipe transforms the classic paratha into a high-protein, health-conscious meal suitable for fitness enthusiasts and those mindful of their daily nutrition. The subtle nuttiness of the protein powder integrates seamlessly with whole wheat atta, fresh vegetables, and aromatic Indian spices, making it flavorful and satisfying. In Indian households, parathas are often associated with family gatherings, festive occasions like Lohri and Makar Sankranti, or simply as a nourishing meal after a long morning. This version honors that tradition while offering a nutritious update perfect for today's health-conscious food lovers. It’s an excellent way to incorporate extra protein into a vegetarian diet, using kitchen staples and easy steps suitable for everyday cooking.
Ingredients(for 1 large paratha per serving)
- 1 cup Whole wheat atta (flour) (gehun ka atta)
- 1 scoop Plant protein powder (unsweetened, unflavored)
- 1/4 cup Grated carrot (gajar)
- 1/4 cup Finely chopped spinach (palak)
- 2 tbsp Chopped coriander (dhaniya patta)
- 1 Finely chopped green chilli (hari mirch) - optional
- 1/4 tsp Ajwain (carom seeds)
- to taste Salt (namak)
- 2 tbsp Low-fat curd (dahi, for kneading) - optional
- as needed Water (for dough)
- 1 tsp Oil/ghee (for roasting) - optional
Instructions
- 1
In a large mixing bowl, combine whole wheat atta, plant protein powder, grated carrot, chopped spinach, coriander, green chilli (if using), ajwain, and salt.
5 minutes
Mix dry and wet ingredients thoroughly for an even dough.
- 2
Add low-fat curd and mix well. Gradually add water to knead into a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough helps it become more elastic and easier to roll.
- 3
Divide the dough into four equal portions. Roll each into a smooth ball and flatten slightly.
2 minutes
Dust with atta to prevent sticking while rolling.
- 4
Using a rolling pin, roll each ball into a 6-inch disc (roti) on a lightly floured surface.
3 minutes
Roll evenly for uniform thickness.
Why This Dish is Healthy
Combining plant protein with whole grains and fresh vegetables, this paratha is a clean, balanced meal perfect for those tracking calories and macronutrients. It’s low in saturated fat, rich in antioxidants, and free from refined flour. Because it’s filling and nutrient-dense, it’s ideal for weight management, fitness enthusiasts, and anyone seeking a wholesome, tasty Indian lunch option.
This plant protein paratha is high in vegetarian protein, dietary fiber, vitamins A and C from carrots and spinach, and essential minerals like iron and magnesium. Whole wheat atta offers complex carbs for sustained energy, while the added plant protein powder boosts the overall protein content, supporting muscle repair and satiety. Low-fat curd enhances digestion with probiotics, making this dish both nourishing and gut-friendly.
Pro Tips
- 💡Tip 1: Squeeze out excess moisture from vegetables to prevent sticky dough.
- 💡Tip 2: For extra softness, use a mix of curd and water when kneading.
- 💡Tip 3: Cook on medium flame for even browning and to avoid drying out the paratha.
Storage & Serving
Store cooled parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Dough can be refrigerated for 24 hours.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
