High-Protein

Paneer Paratha

Ideas for Breakfast

Quick Summary

Stop thinking parathas are only high in carbohydrates; that’s a misconception. You can make the Indian favourite, paneer-stuffed parathas, even more protein-packed by adjusting the dough and filling it in a smart way. For healthier mornings, better nutrition, and a more satisfying texture, try one of Aashirvaad’s many atta varieties, and you’re good to go.

Deep Dive   

Traditional paneer parathas prepared with just atta, or plain wheat flour, are heavy in carbohydrates. Carbs get you going quickly, but they’re digested so easily that you’ll feel the dreaded mid-morning crash. Protein and fibre, on the other hand, aid digestion, help maintain stable blood sugar levels, and prevent hunger pangs for hours. Increasing the protein content of your parathas is more than simply a small recipe tweak, such as adding besan, dahi, or tofu to the dough. 

For those who enjoy cooking at home, the options to make a paneer paratha even more delicious and protein-rich are simpler than scrolling through food delivery apps in search of a healthy breakfast. Here are six ways to elevate a basic paneer paratha and make it protein-heavy.

The Besan‑Boosted Paneer Paratha 

Paneer parathas evoke a sense of delightful nostalgia, but incorporating besan into the dough updates them with a protein-rich twist. This dough is packed with nutrients and tastes delicious thanks to the combination of besan's nuttiness and Aashirvaad High Fibre Atta with Multigrains's healthy flavour. This breakfast can be more fulfilling than usual roti, the kind of meal that keeps you going strong even after the morning rush.  

Tofu & Paneer Fusion Paratha

The tofu in this Indian morning dish is a relatively new addition, but it pairs well with paneer. Together, they create a light filling, tender, and highly adaptable. You can season it with garlic, spinach, or a dash of chaat masala to bring out the flavours. The paratha’s hearty, earthy base complements the delicate filling, thanks to a dough made from Aashirvaad Shudh Chakki Atta combined with a little besan. It’s a slimmer, lighter alternative for those seeking a high-protein breakfast that won’t leave them feeling sluggish.

Falafel‑Inspired Chickpea & Paneer Paratha

This is perfect for those mornings when you want a little surprise with your meal. The filling takes on a Mediterranean flavour from mashed chickpeas, garlic, cumin, herbs, and a hint of shredded paneer. The paratha, made using Aashirvaad Shudh Chakki Atta, is soft and wraps the tastes in a way that feels both familiar and exciting. Chickpeas have a delightful earthiness that pairs well with paneer, making this a comforting fusion paratha.

Dahi‑Kneaded Dough Paratha with Paneer & Seeds

Kneading dough with dahi instead of water, a classic Indian cooking technique, immediately makes parathas softer and more delicious. Paneer filled with powdered pumpkin or sunflower seeds makes for a nutritious, creamy, and slightly tangy breakfast. Here, the multigrain Aashirvaad High Fibre Atta works wonders, providing texture and making you feel full for longer. 

Egg & Paneer Protein Paratha

A decadent yet healthy breakfast is possible with eggs and paneer. Warm parathas cooked with Aashirvaad 100% MP Sharbati Atta are ideal for a light, fluffy filling of gently scrambled eggs and shredded paneer. The Sharbati grains lend a delicate texture to the dough, resulting in a delightfully pillowy, filling mouthful with every bite. Flavours are elevated without being overwhelmed by a touch of black pepper or herbs. This paratha can be served with vinegar-dipped salads.

Moong Dal Multigrain Dough Paratha

A regular paratha can be made healthier and more delicious with just one small adjustment: adding soaked and lightly mashed moong dal inside, along with paneer. Light, protein-rich, and remarkably adaptable, moong dal has always played the role of unsung hero in Indian breakfasts. It elevates the seemingly simple paratha into a scrumptious multigrain bread when mixed with other ingredients. You can also pack it with yoghurt or achar for a wonderful tiffin.

A Better Breakfast Starts with Better Dough

If you want your breakfast to be more than just a quick pick-me-up, try making it with a protein-rich filling and an improved dough (such as besan, 0% maida, or multigrain atta). Even a first-time home cook can learn to prepare a power paratha with these recipes, as they simplify the cooking process while increasing the nutritional content.