By Sushmita Sengupta
Indian breakfasts are a wholesome fare and paratha its’ crowning jewel. It’s a good thing that so any of them come packed with protein.
The chief ingredient of Bihar’s superfood Sattu is chickpea flour and the parathas yielded out of this dough is just out of this world
Don’t worry, chicken is ‘lean’ or ‘good protein’. Just steer clear of excess ghee, butter and spices and enjoy this paratha guilt-free.
Ragi, also known as Nachni in India is a decent source of protein too. Besides, it is a gluten-free millet that can take care of many of your other nutritious needs.
Combining the goodness of both spinach and protein-rich paneer, this paratha has healthy indulgence written all over it.
Eggs are touted to be the best bio-available source of protein. Just beat an egg, poyr it on paratha, roast on both sides and you are done.