Weight loss: Low-carb paratha recipes to include in your weight loss diet

People who eat and love paranthas, especially North Indians, find it very hard to say goodbye to their favourite breakfast item when starting a weight loss diet.

But before you bid adieu to these delicious stuffed rotis, what if you could still eat them with some modification in the recipes? Sounds exciting!

Here are some delicious, low calorie, paratha recipes that you can enjoy guilt free for your main meals, while trying to lose weight. These are super healthy and packed with nutrients. Make sure you do not use too much oil or ghee while cooking them and try skipping the butter altogether.

1. Grate, steam and drain 1/2 cup cauliflower.
2. Take 1/2 cup gluten-free atta and knead a dough using it along with the water and some milk.
3. Add grated cauliflower and 1/4th cup finely chopped onions and knead it.
4. Add salt, chilli powder, amchoor and chopped coriander to taste.
5. Knead well and set it aside for 30 minutes.
6. Roll into small portions and press them with a rolling pin.
7. Add some ghee on a hot pan and put the paratha onto the pan
8. Wait for it to cook a little and then gently flip to cook the other side. Serve hot with curd.

1. Combine 1/2 cup coconut flour, 1 tbsp ghee, 2 tbsp psyllium husk (isabgol) and 1 tbsp oil.
2. Knead them in a dough using 1 cup hot water and let it rest for 10 minutes.
3. Crumble 175 gm of paneer.
4. To this, mix 1 tsp salt, 1 tsp chaat masala, 1 tsp amchoor powder, 1/4 tsp cumin powder, 1/2 tsp coriander powder, a pinch of red chilli powder and a pinch of turmeric.
5. Add and mix 3 tbsp chopped coriander, 1 tsp chopped bell pepper, 1 tsp chopped onions and 2 chopped green chillies.
6. Take a portion of the dough, stuff it with the paneer filling and roll it into a paratha.
7. Heat the pan and place the stuffed roti. Keep applying some butter on it.
8. Flip it over and cook the other side.
9. Once done, remove it and serve hot with tea.

1. Take a deep bowl and combine 1 cup grated carrot, 1 cup whole wheat flour, 1/4 cup chopped coriander, 1/4 cup finely chopped onions, 1/2 tsp finely chopped ginger, salt to taste and 1 tsp finely chopped green chillies.
2. Knead into a semi-soft dough using water.
3. Take a small portion of the dough and roll it into a paratha.
4. Heat a non-stick tawa (griddle) and cook the paratha using 1 tsp of oil.
5. Cook both sides and serve the carrot paratha hot with refrigerated curd.

1. Blend 1/2 cup boiled green peas into a smooth paste in a blender.
2. Combine 1/2 cup whole wheat flour, 2 finely chopped green chillies, 1/8 tsp carom seeds and salt to taste. Also add the peas puree.
3. Knead it into a soft dough using water.
4. Roll the dough into a paratha and cook both sides on a non-stick pan using ½ tsp of oil.
5. Serve hot with mint chutney.

1. Grind 130 gm almonds and make almond flour.
2. Grate 40 gm processed cheese.
3. Chop a big onion and some green chillies and coriander leaves.
4. Combine all these ingredients along with 1/2 tsp psyllium husk, 1 tsp chilli powder and salt as per taste.
5. Knead into a dough using water.
6. Divide the dough into smaller portions.
7. Roll out into the size of a paratha and cook both sides on a tawa using ghee.
8. Serve hot with cashew mint chutney.