Beetroot Parantha with Mint Chutney Recipe: Low-Calorie, High-Protein Lunch Option

Beetroot Parantha with Mint Chutney Recipe: Low-Calorie, High-Protein Lunch Option

One of the biggest challenges we face when trying to optimise your diet for high-protein is figuring out a way to eat familiar, tasty food without breaking your caloric intake goals for the day. The Protein Pantry Beetroot Tikki is a reliable way to whip up familiar recipes in a way that ensures you stay on track with your health and fitness goals without compromising on taste in the least bit.

This beetroot Parantha recipe will help you stay fueled through the day, and the high-protein content will ensure that you stay full for longer. The recipe uses very little oil and, preferably, whole wheat flour, to ensure your fat and carbs stay in check. 

High-Protein Beetroot Paratha Recipe 

 

 

Ingredients (Serves 1)

  • Beetroot tikkis – 4 (100 g)
  • Whole wheat flour – ½ cup (60 g)
  • Ajwain – ¼ tsp
  • Salt – to taste
  • Oil – ½ tsp (for cooking)

 

For Mint Chutney:

  • Fresh mint – ¼ cup
  • Coriander – ¼ cup
  • Green chili – 1 small
  • Roasted cumin powder – ¼ tsp
  • Lemon juice – ½ tsp
  • Salt – to taste

Method:


Step 1: First off, we’re going to prepare the mint chutney by blending mint, coriander, chili, cumin, lemon juice, and salt. Blend until it is a smooth paste with 1-2 tsp of water.

Step 2: Knead flour, ajwain, salt, and beetroot tikki and water into a soft dough. Let this rest for 10 minutes.



Step 3: Roll into beetroot paratha. 


Step 4: Heat the tava and cook the paratha on both sides with minimal oil until golden.


Step 5: Serve hot with extra chutney.


This Beetroot Paratha is only 255 calories and packs 16 grams of protein. The mint chutney perfectly complements the paratha, making this quick meal a well-balanced meal that delivers plenty in the way of both protein and flavour. 

 

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