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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
09/12/2025
These high-protein parathas are basically edible magic – think Gryffindor-level courage from soya keema, Slytherin-sharp energy from tofu methi, Ravenclaw-smart sprouts, and Hufflepuff-core comforting paneer. The fillings are ready, and go into a dough made with Aashirvaad Shudh Chakki Atta (100% atta, 0% maida). They stay soft until lunch and disappear faster than a chocolate frog. A tiffin packed with these provides total immunity against mid-class hunger spells.
What makes a paratha great is the ingredients, and it all starts with the atta you are using. To make the perfect batch of parathas for your kid’s tiffin meals, pick Aashirvaad Shudh Chakki Atta (100% atta, 0% maida), which has been recognised as the leading packaged atta brand in India since its launch in 2002. Something as simple as this will give you a superb quality of parathas. Add to it protein-rich stuffing or fillings, and your kids will polish their tiffin right off and actually stay full enough to pay attention in school.
Your favourite paratha gets a seasonal makeover with fresh methi (fenugreek leaves) and the low-calorie tofu, offering 8-10 grams of protein per serving. Tofu is an excellent plant-based protein source that provides all essential amino acids, making it ideal for vegetarian homes. Prepared from selected whole-wheat grains sourced directly from farmers, Aashirvaad Shudh Chakki Atta (100% atta, 0% maida) is perfect for making the dough of this paratha. The key to making this paratha kid-friendly is using the right amount of methi leaves, then kneading them along with crumbled tofu directly into the whole wheat dough, along with spices.
Mixed sprouts paratha is a nutritional powerhouse that combines the goodness of various sprouted legumes like moong, chana, and masoor, delivering 10-12 grams of protein along with fibre, vitamins, and minerals. Sprouting increases its nutritional value, and it becomes easy for children’s stomachs to digest and absorb. To complement the sprouts with their nutritional value, the chakki atta (like the kind produced by Aashirvaad) is perfect as it is produced through a four-stage process for quality and nutritional retention. The sprouts are first boiled, then coarsely mashed and mixed with spices, and rolled into the chakki atta dough or used as a stuffing.
This is another option made from the plant-based soya, which is used in keema form, and delivers an impressive 12-15 grams of protein per paratha. This makes it an excellent choice for growing children who need energy throughout their school day. This paratha uses rehydrated soya granules, which are cooked with onions, tomatoes, and spices, and then stuffed into the multigrain wheat dough. Prepare in bulk and freeze. Pack these parathas with a side of ketchup or green chutney, and watch them disappear from the tiffin box.
The classic paneer paratha remains a forever favourite in Indian households, and for good reason – it delivers 10-12 grams of protein per serving while tasting absolutely delicious. Fresh paneer (cottage cheese) is crumbled and mixed with spices, then stuffed into whole wheat dough and rolled out carefully to prevent the filling from breaking through. For this one, Aashirvaad Shudh Chakki Atta is perfect because the helps retain suitable moisture in dough for soft and fluffy rotis, matching the softness of the paneer.
What makes this paratha great is that it is as good as an egg wrap or eggroll, depending on how you make it. For the wrap route, use scrambled eggs with spices and seal into an effortless wrap made with a fresh paratha. For the egg roll route, make an omelette with veggies and spices and place the cooked paratha over the half-done omelette. Each serving of egg paratha offers about 12-14 grams of protein, so you need not worry about missing nutrients here. Pack it with ketchup or achar for a complete meal.
The keema is the star, and Aashirvaad Shudh Chakki Atta (100% atta, 0% maida)--prepared from selected whole-wheat grains sourced directly from farmers–is the director. This paratha packs 15-18 grams of protein per serving, and the lean protein from chicken supports muscle development and provides energy. The minced chicken, cooked with onions, ginger-garlic paste, and spices, is what makes this paratha so delicious and well worth the effort.
Dal (lentil curry) is high in protein, and any leftovers can be added to a paratha and cooked. Your kid’s dabba gets a protein-rich makeover, delivering 8-10 grams of protein per serving. This zero-waste option not only saves time but also ensures your child gets the full nutritional benefits of lentils, including protein, fibre, iron, and folate. The dal gives the parathas a subtle, comforting flavour, while keeping them soft and pliable for hours. These parathas are great on their own but will also go well with any accompaniment. They're also practical for busy days when you need a quick and nutritious solution.
You save time, and your kids get something delicious and filling for their tiffin boxes that tastes great, even if it gets cold. It is the perfect tiffin staple, especially when you pick the right atta for your dough (providing adequate structure), and balance it with fillings that make it even more nutritious and sustaining. With Aashirvaad Shudh Chakki Atta (100% atta, 0% maida) and thoughtful protein-rich ingredients, these parathas stay soft, satisfying, and lunchbox-approved.
Think you have what it takes to be an Aashirvaad Paratha Challenge star?
Join the Aashirvaad Paratha Challenge and celebrate winter's best breakfast. Test your skills, submit your recipes, and win exciting prizes.
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