5 Ways to Sneak Healthy Protein Into Traditional Indian Vegetarian Meals

Next time you knead your roti dough, replace 1/4th of the wheat flour with roasted chana flour (Sattu). It adds a lovely nutty flavor and a massive protein punch. Your rotis will stay soft longer, and nobody will even realize they are eating extra protein.

If your kids or elders make a face at paneer pieces, grate it finely and mix it directly into your dal, vegetable curries, or even your raita. It melts into the gravy, making it creamier while adding high-quality protein without changing the texture.

Boil a batch of sprouted moong or kala chana and keep them in the fridge. Toss two spoonfuls into your regular vegetable stir-fry or dal tadka. They are practically tasteless when cooked with spices but turn a simple sabzi into a complete protein meal.

Instead of using regular thin curd or heavy cream in your gravies, use thick Greek yogurt. It has double the protein of regular dahi and gives your North Indian curries that restaurant-style thickness without the extra fat.

Make your regular coriander or mint chutney 'super' by adding a tablespoon of pumpkin seeds or sunflower seeds to the blender. They blend perfectly and add healthy fats and protein to your everyday lunch plate.