Green leafy vegetables like spinach and fenugreek leaves (methi) are rich in essential micronutrients that can provide an amazing start to your day.
Instead of stuffing your parathas with potatoes, consider using protein-rich alternatives such as paneer, eggs, and lentils.
By increasing the ratio of stuffing to flour, you are reducing the net carbs in your paratha, but increasing the overall nutritional content.
Using an iron tawa instead of a non-stick pan can help with iron deficiencies and protect against the risk of toxic chemicals leaching into your food.
By cooking your paratha with ghee instead of oil, you will be reducing your risk of cardiovascular disease.
Drinking the chai an hour after breakfast ensures that the tannins in the tea don't interfere in nutrient absorption and reduces the risk of acidity.
Instead of unrefined flour, consider opting for high-fibre and even keto-friendly options.