High-Protein Pocket Methi Parathas with Soy & Egg Filling
35 minutes
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About High-Protein Pocket Methi Parathas with Soy & Egg Filling
Start your day with a powerhouse of flavor and nutrition! These High-Protein Pocket Methi Parathas are a delicious and satisfying twist on a classic Indian breakfast. Each paratha is packed with wholesome multigrain atta, fragrant fenugreek leaves (methi), and warming spices, creating a truly unforgettable taste.The secret? A protein-rich filling of soy granules and fluffy eggs, combined with aromatic onions, potatoes, and a hint of spice. These pocket parathas are incredibly versatile – perfect for a quick and healthy breakfast, a packed lunch, or even a light dinner.Enjoy these delightful parathas with your favorite chutney, yogurt, or a side of pickle for a complete and energizing meal. Get ready to elevate your breakfast game!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
- 2 cup Wheat Flour atta, multigrain, whole
- 1.5 tsp Salt or as per taste
- 1 leaf Fenugreek Leaves chopped
- 1 tsp Carom Seeds ajwain
- 1 tsp Turmeric Powder haldi
- 1 tsp Chili Powder red
- Water as per requirement
- 2 tsp Oil
- 1 cup Soy Granules 1 cup, soy granules
- 3 Eggs
- 3 Onion finely chopped medium size
- 1 tsp Curry Powder
- 1 Chilli chopped, green
- 1 Potato boiled and peeled big
- 1 leaf Coriander chopped, dhania
- 1 tsp Pepper black
- 1 tsp Ginger Garlic Paste
Instructions
Prepare the Dough
- Mix together the whole wheat flour, salt, methi leaves, ajwain, turmeric powder, red chili powder, and oil. Gradually add water, mixing until a soft, pliable dough forms. Knead well for 5-7 minutes.
Prepare the Filling
- Boil the soy granules in water for about 5 minutes, then drain and rinse with cold water to remove excess moisture. Squeeze out any remaining water.
- In a pan, heat oil or ghee. Saute the onions, green chilies, and ginger-garlic paste until fragrant. Add the curry powder and black pepper. Cook for a minute. Add the boiled and mashed potato and cook for a minute more. Stir in the cooked soy granules and chopped coriander. Cook for another minute until heated through.
- In a separate bowl, whisk the eggs lightly. Gently fold the eggs into the soy mixture.
Assemble and Cook the Parathas
- Roll small portions of the dough into thin circles. Place a spoonful of the soy-egg filling onto the center of each circle. Fold the dough over the filling to create a half-moon shape. Gently press the edges to seal.
- Heat a flat griddle or pan. Cook the parathas over medium heat, flipping halfway until golden brown and cooked through. Lightly brush with ghee or oil for added flavor and crispness.
Serve and Enjoy
- Serve these delicious pocket parathas hot with your favorite chutney, yogurt, or pickle.
Recipe Notes
Expert Tips for Perfect Pocket Parathas:
- For extra flavor, add a pinch of garam masala to the filling.
- If you prefer a spicier paratha, increase the amount of green chili or red chili powder.
- Ensure the dough is soft and pliable for easy rolling and shaping.
- Don't overcrowd the pan while cooking the parathas, allowing for even browning.
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Recipe Nutrition
Calories: 317kcalCarbohydrates: 52gProtein: 12gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 3gSugar: 2g
Soma Pradhan
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6 Comments
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This is perfect! Can’t wait to taste it.
This is awesome! Can’t wait to cook it.
This is awesome! Can’t wait to cook it.
Absolutely delicious! Can’t wait to try it.
This looks amazing! Thanks for sharing.
Innovative recipe. use of egg and soy granules is quite innovative.