Top 10 Indian Low carb high protein recipes

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Cut the carb to kick that flab with our top Indian low carb and high protein recipes for weight loss!! Yes, and we’ll help you do it in a very delicious way. Here are some of the top Indian low carb dishes for weight loss that will help you a lot in your fitness journey. Is everyone well aware of what is good for health and what is not? What should be eaten and what not? Get a little tighter on carbohydrates if you want to lose weight. Better health markers as a result of a low carb diet control blood sugar and lower cholesterol with weight loss.

How do these Indian low carb recipes help in weight loss?

When you avoid ordinary sugar and starch, blood sugar lowers the level of the fat-storage hormone insulin. It stimulates fat burning and makes you feel more satisfied, reduces food intake and appetite.

What foods should be included in the low carb diet?

Indian diets are grain-based. It is difficult to avoid our main food. Thus, we will look at Indian cuisine which is rich in healthy carbohydrates as well as low in quantities. We can include a variety of fruits, vegetables, pulses, pulses and nuts to make it healthy and less dense in carbs.

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Indian Low Carb high protein Recipes for Weight Loss

Here are 10 amazingly delicious, healthy and Indian low carb high protein recipes for weight loss. All dishes are low calorie and complex healthy carbs which contain less than 20 grams at a time.

Hummus with Maize Tortillas

Ingredients:-

• Bread,
• rice,
• pasta,
• oat,
• quinoa,
• couscus
• Starchy vegetables (potatoes, maize and pumpkin) beans and
• pulses (chickpeas, baked beans, pulses)
• Some dairy foods such as milk and yoghurt.

Instructions:-

1. Soak the chickpeas for at least 8 hours and cook the pressure.
2. Grind the chickpeas and make a thick paste.
3. Heat oil, fry chopped garlic and add kabuli gram paste and salt. Mix it for 2-3 minutes. Hammus is ready.
4. Add salt, chilli flakes and oil to the corn flour and knead the dough.
5. Roll the corn flour into a sheet and bake in the oven at 180 degrees Celsius for 10-12 minutes or fry on a pan until crisp.
6. Cut the tortilla into equal pieces and serve with the hummus.

Sprout Salad

Ingredients:-

• 1 cup moong sprouts
• 3 cup hot water
• tsp cumin powder
• tsp kashmiri red chili powder
• tsp amchur
• tsp salt
• cucumber, sliced
• tomato, chopped
• carrot, grated
• 2 tbsp capsicum, chopped
• 2 tbsp spring onion, chopped
• 2 tbsp coriander, finely chopped
• 2 tbsp mint, finely chopped
• 1 chili, finely chopped
• 1 tsp lemon juice
• 2 tbsp peanuts, roasted and crushed

Instructions:-

1. Firstly, blanch 1 cup moong in 3 cups hot water for 5 minutes. Alternatively, you can boil for 2 minutes.
2. Take out the water. Make sure the moong sprouts have become slightly soft yet crunchy.
3. Take the blanched moong sprouts in a large mixing bowl.
4. Add tsp cumin powder, tsp chilli powder, tsp amchur and tsp salt.
5. Mix well making sure the spices are well combined.
6. further add cucumber, tomato, carrot, 2 tbsp capsicum, 2 tbsp spring onion, 2 tbsp coriander, 2 tbsp mint, 1 chilli and 1 tsp lemon juice.
7. Mix well making sure everything is well combined.
8. finally, serve moong sprout salad garnished with 2 tbsp roasted peanuts.

Oats idli with coriander chutney

Ingredients:-

• 1 cup oats, rolled oats
• 3 tsp oil
• 1 tsp mustard
• tsp urad dal
• 1 tsp chana dal
• 1/2 tsp cumin
• few curry leaves
• 1/2 tsp ginger paste
• 2 chilies, finely chopped
• 1 carrot, grated
• 1/4 tsp turmeric
• 1/2 cup rava/semolina, coarse
• 1/2 cup curd
• 1 cup water
• 2 tbsp coriander, finely chopped
• 3/4 tsp salt
• 7 cashews, halved
• 1/2 tsp eno fruit salt
• some coriander leaves for chutney

Instructions:-

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Chana masala

Ingredients:-

For Masala

• 1-litre water
• 400 grams gram
• 3 tsp tea leaves
• 4 bay leaves
• 5 black cardamom
• 1½ tsp salt
• 2 tsp cumin powder
• 1½ tsp kachori powder
• 2 tsp fennel powder
• 5 tsp anardana powder
• 2 tsp amchur powder
• 3 tsp coriander powder
• 1½ tsp red chilli powder
• 1 tsp garam masala
• 1/4 tsp asafoetida
• 5 tbsp ginger
• 3 tsp green chilli, finely chopped
• 2 tsp kasoori methi
• 5 tsp lemon juice
• 1 tsp sweet soda
• 12 pieces garlic cloves
• 4 whole green chillies (for garnishing)
• To prepare Masala Potatoes:
• 2 tbsp oil
• 2 tsp chilli powder
• 1/2 tsp turmeric powder
• 4 potatoes
• 50 grams ginger
• 3 tomatoes
• 5 green chillies
• A pinch of salt

Instructions:-

• Soak 400 grams of a gram in a teaspoon of sweet soda and water and keep it aside for four to five hours.Now tie tea leaves, three bay leaves and five black cardamom together in a bundle.Put some salt in the boiled water and put the bundle.
• Also add chickpeas. Keep it soaked for an hour.After the passage of time, take out the bundle and throw it. Keep the gram aside. Make sure you don’t throw water.
• Now to prepare the masala, mix the whole spices like cumin powder, kachri powder, fennel powder, anardana powder, mango powder, coriander powder, kasoori fenugreek, red chili powder, garam masala powder, salt and asafoetida in a bowl.Add some hot water and mix all the spices.
• Then add chickpeas to it and mix.Heat oil in a pan. Add ginger-garlic and fry it.Add gram from above and cover the pan for a while. Cook for about 10 to 15 minutes.

To make Masala Potatoes:

1. Heat oil in a pan. Add turmeric powder, red chilli powder and ginger to it.
2. Add tomatoes, potatoes and green chillies and stir. Pour over the prepared chickpeas. Serve.

Low carb high protein recipes continued…

Moong dal chilla

Ingredients:-

• 400 grams moong dal
• 100 grams paneer
• 1 cup green coriander
• 1 piece asafoetida
• 2 piece ginger grated
• 3 green chillies
• 4 tsp oil
• salt to taste

Instructions:-

1. To make Dal Chilla, first, soak moong dal in water for a few hours. Wash the soaked lentils with clean water and grind them in a mixer by adding clean water and asafoetida.
2. Take the ground lentils in a bowl, add ginger, green chilli, green coriander and salt and mix it well. Grate the paneer and mix it. Prepare a solution by adding a little water.
3. Now grease the pan with some oil. Spread this mixture on the pan with a spoon. When it is cooked from one side, then flip it and roast it from the other side. When the cheese is cooked from both sides, place the paneer on it and fold it in half from both sides.
4. Fold the chilla and roast it again. Make chills with all the mixture in the same way. Your delicious and wonderful dal chilla is ready, serve it with hot chutney or sauce.

Chilli chicken

Ingredients:-

• Chicken 50 g
• Capsicum 25 g
• Tomato 25 g
• Onion 25 g
• Garlic 2 cloves
• Ginger Inch PC
• Green chilli 1 piece
• Oil 5 tbsp
• Soy sauce 1 tsp
• Vinegar 1/2 tsp
• Salt according to taste.

Instructions:-

1. Grill the chicken pieces and cut the vegetables into cubes.
2. Fry ginger, garlic and chilli paste and add chopped vegetables. Fry the vegetables until soft.
3. Add grilled chicken, salt, soy sauce and vinegar. Add a little water so that the sauce can quote chicken and vegetables.
4. Garnish with chopped green onions and serve hot.

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Exotic veggie salad

Ingredients:-

• snake gourd
• Cherry Tomatoes
• onion
• capsicum
• salad
• carrot
• pomegranate
• salt to taste
• olive oil
• curd
• flax seed
• coriander plant and its seed

Instructions:-

1. Cut all the vegetables into cubes.
2. Add beaten curd, salt, linseed and pomegranate to the vegetables.
3. Garnish with coriander and serve.

Paneer patty

Ingredients:-

• 3 cups flour
• salt to taste
• 2 tsp butter
• water as needed
• 400 g butter
• 2 tsp lemon juice
• 1/2 cup flour
• stuffing
• 200 grams paneer
• 1 capsicum
• 1 tomato
• 1 tsp garam masala
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 3 tsp green coriander

Instructions:-

1. Add salt and two spoons of butter to the flour and knead it well with the help of water.
2. Cover the kneaded flour and keep it in the fridge for 15 minutes.
3. Separately, grate 400 grams of butter, add two teaspoons of salt, lemon juice and salt and half a cup of flour and mix it well.
4. Now keep it in the fridge for 15 minutes.
5. Take half a centimeter thick ball and keep the prepared butter mixture in the center and fold the flour from all sides. Cover and keep it in the fridge for 15 minutes.
6. After 15 minutes, press the ball in a long shape, fold it from two sides and keep it in the fridge for 15 minutes. Repeat this process 6 times.
7. For the filling, put two spoons of oil in a pan. When the oil becomes hot, add capsicum, tomato, coriander powder, salt, garam masala, green coriander and grated paneer and fry for a while on low flame.
8. Take out from the fridge and roll out the flour into a long shape. Divide the flour into 6 parts with a knife.
9. Fill all parts of the flour with malavan and press it from all sides of the platter.Put butter on the baking tray and bake it at 140 degrees for 25 minutes after hitting free.Get ready to eat even more delicious patties that you made with your hard work.

veggie oemlette

Ingredients:-

• Egg: 2 pieces
• Salt: 1/4 tsp
• Water: 2 tsp
• Oil: 2 tsp
• Onion: 1/2 (chopped)
• Green chilli: 2 (chopped)
• Black pepper powder: 1/4 tsp

Instructions:-

1. First of all, break the egg in a bowl and keep it.
2. Then add salt according to taste and add black pepper powder and water and mix it well with a spoon.
3. Then put the pan on the gas and put quail in it, when it becomes hot, add onion and chilli and fry it for a while.
4. After that give pulse to the egg shake.
5. And cook on medium heat for 2 minutes. When the egg is cooked well, it will start looking something like this.
6. Flip it from the middle and let it cook for 4-5 seconds then take it out in a plate.

Nutri veg roll

Ingredients

• ragi flour
• cottage cheese
• cabbage
• Carrot + Onion
• capsicum
• butter
• salt to taste
• Garam Masala 1/2 tsp
• Chilli powder 1/2 tsp
• salt to taste

Instructions:-

1. Grate paneer and other vegetables. Fry vegetables and paneer in a pan without oil. Add salt, chilli powder, garam masala and add stuffing.
2. Knead the soft dough with ragi flour and prepare it. Roll the chapati and bake it like chapati on both sides.
3. Apple green coriander chutney on one side of chapati. Sprinkle a little chaat masala and place the stuffing on the bread. Bake the chapati, butter it on the outside and fry on a pan.
4. Cut in half and serve hot nutri-veg rolls.

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