High-Protein Chickpea Chapatti Recipe

About this recipe

A nutritious twist on traditional chapatti, this high-protein version uses chickpea flour and Greek yogurt for a satisfying dinner option. Perfect for solution seekers looking for a vegetarian meal.

Ingredients

• 1 pack (500 g) Natureland Organics Chana Besan
• 400 g Agapi Protein Greek Yogurt (Natural)
• 10 kg Pansari Fresh Chakki Atta (0% Maida)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. In a mixing bowl, combine 1 cup chickpea flour, 1 cup whole wheat flour, 1 tsp salt, and 1/2 cup Greek yogurt. Gradually add water, a little at a time, until a soft dough forms.
2. 2. Knead the dough for 5-7 minutes until smooth and elastic. Cover and let it rest for 15 minutes.
3. 3. Divide the dough into small portions and roll each into a ball. Flatten each ball with a rolling pin into thin, round discs.
4. 4. Heat a skillet or griddle over medium-high heat and lightly oil the surface. Cook each chapatti for 1-2 minutes on one side until brown spots appear.
5. 5. Flip the chapatti and cook the other side for another 1-2 minutes until fully cooked and golden brown.
6. 6. Serve warm, plain or with a dollop of butter or a drizzle of honey for added flavor.