High Protein Masala Laccha Paratha Recipe

A familiar Indian favourite gets a protein-rich twist in this masala laccha paratha. Seasoned with cumin and red chilli, the layers carry a gentle warmth and savoury flavour that makes this paratha a delicious choice for a hearty breakfast or satisfying meal.

Unflavoured Horlicks protein powder blends easily into the whole wheat flour, making it simple to add protein to your everyday paratha. With a little oil, a few pantry spices and some easy folding, you can create flaky layers right on your stovetop.

High Protein Masala Laccha Paratha Recipe at a Glance

Protein Approximately 30g per serving
Fibre Approximately 5 to 6g per serving
Calories Approximately 320 to 360 kcal
Prep Time Under 20 minutes
Serves 1
Recipe Type Indian Breakfast, Paratha
Dietary Vegetarian; contains milk and gluten

Note:Nutrition values are approximate and may vary depending on the flour, oil and quantity of ingredients used.

WHAT YOU'LL NEED INGREDIENTS

1 sachet unflavoured Horlicks protein powder

½ cup whole wheat flour

¼ teaspoon cumin powder

¼ teaspoon red chilli powder

1 teaspoon oil

¼ teaspoon salt

Water, as required

How to Make High Protein Masala Laccha Paratha

The signature layers come from a simple combination of rolling, folding and coiling. Follow these steps to get a flaky, masala filled paratha at home.

Step 1

Step 1: Make the Dough

Add whole wheat flour, unflavoured Horlicks protein powder, cumin powder, red chilli powder and salt to a bowl. Mix well. Add water gradually and knead into a soft, pliable dough. Cover and let the dough rest for 5 to 10 minutes.

Step 2

Step 2: Create the Layers

Roll the dough into a thin circle and lightly brush with oil. Fold or pleat the dough into thin layers, then roll it into a spiral. Gently flatten and roll the spiral again into a thick paratha, taking care not to press the layers too firmly.

Step 3

Step 3: Cook the Paratha

Heat a pan over medium heat and place the rolled paratha on it. Cook until small bubbles appear and the underside develops light golden spots. Flip and cook the other side until golden and cooked through.

Step 4

Step 4: Finish and Serve

Brush lightly with oil if desired and gently press the edges and surface with a spatula to help separate the layers. Serve hot with curd, pickle or your favourite vegetable accompaniment.

Why This Recipe Works

Laccha paratha gets its characteristic flaky texture from the way the dough is layered before cooking. Whole wheat flour provides the hearty base, while cumin and red chilli bring warmth and spice to every layer. Adding unflavoured Horlicks protein powder to the dough gives the recipe a protein boost while keeping the masala flavour at the centre.

Smart Protein Upgrades

  • Pair it well: Serve with a bowl of curd or a side of paneer bhurji for an additional protein rich accompaniment.
  • Add more flavour: Mix finely chopped coriander, ajwain or a pinch of black pepper into the dough.
  • Build a balanced meal: Pair the paratha with curd and a vegetable sabzi for a more complete plate.

 Cooking Tip

For well defined layers, avoid rolling the final spiral too aggressively. A gentle hand helps preserve the folds, allowing the paratha to separate into flaky layers as it cooks.

Frequently Asked Questions

How do I get flaky layers in laccha paratha?

The key is to roll the dough thinly, apply a light layer of oil, create multiple folds or pleats and then coil the dough before rolling it out again. Avoid pressing too hard during the final rolling.

Can I add other spices to this masala paratha?

Yes. You can add ajwain, black pepper, coriander powder or finely chopped coriander to adjust the flavour according to your preference.

What can I serve with high protein masala laccha paratha?

Serve it hot with curd, pickle, raita, dal or a vegetable sabzi. For a protein rich meal, you can pair it with curd or a paneer based accompaniment.
Back to blogs