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Chickpea flour is a fantastic protein source that blends well with wheat flour. It adds a nutty flavour and packs around 7 grams of protein per 100 grams.
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Soy flour is highly protein-rich, containing about 36 grams of protein per 100 grams. Adding a portion of soy flour to your chapati dough can significantly enhance its protein content.
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Quinoa is a complete protein with all nine essential amino acids. By mixing quinoa flour with wheat flour, you can make your chapatis protein-rich and more nutritious with added fibre and minerals.
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Grated paneer adds a creamy texture and boosts the protein content. It is packed with around 18 grams of protein per 100 grams and makes your chapatis softer and more flavourful.
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Grinding lentils into flour and mixing it into the dough will boost the protein content. Lentil flour is rich in plant-based proteins and complements wheat flour to create nutrient-dense chapatis.
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Adding beaten egg whites to the dough is a simple way to boost protein. Egg whites are pure protein, containing about 11 grams per 100 grams.
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Ground flaxseeds add omega-3 fatty acids along with a protein boost. These seeds contribute roughly 18 grams of protein per 100 grams, giving the chapatis a slightly nutty taste.
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Incorporating Greek yoghurt into the dough adds moisture and a protein punch. With around 10 grams of protein per 100 grams, it also adds a slight tanginess.
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These ingredients not only enhance the protein profile but also improve the overall texture and flavour of chapatis.