Healthy Recipes

All healthy recipes are under this category. Try at your convenience.

Healthy eating means eating a variety of foods that give you the nutrients you need to maintain your health, feel good, and have energy.

 

 

These nutrients include protein, carbohydrates, fat, water, vitamins, and minerals. A healthy diet is essential for good health and nutrition.

It protects you against many chronic non-communicable diseases, such as heart disease, diabetes, and cancer. It can also boost a person’s mood and provide them with more energy.

 

 

A doctor or dietitian can provide tips on eating a more healthful diet.  If you take care of yourself, you can keep your cholesterol and blood pressure within a safe range.

This keeps your blood flowing smoothly, decreasing your risk of cardiovascular diseases.

 

 

Eating a variety of foods and consuming less salt, sugars, and saturated and industrially-produced trans-fats, are essential for a healthy diet

Healthy  Recipes foods nourish us with vitamins, minerals, protein, fiber, and healthy fat.

 

 

So, healthy recipes are made up of vegetables, fruits, whole grains, lean meats, legumes, low-fat or fat-free dairy, and healthy fats.

It’s a combination of these foods that give us the most nutritional bang for our caloric buck. Nutrition is important for everyone.

 

 

When combined with being physically active and maintaining a healthy weight, eating well is an excellent way to help your body stay strong and healthy.

 

 

Having foods & drink that are high in fat, sugar & salt have these often & in small amounts.

Nutritious recipes can include butter and sugar, just like healthy meals can include an indulgent dessert—

it’s all about moderation and the big picture.

 

Healthy Besan Kadhi Recipe

By / Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🌼 BESAN KADHI RECIPE

📝 Ingredients:

For the Kadhi:

  • 1 cup sour curd (yogurt)
  • ¼ cup besan (gram flour)
  • 3 cups water
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste
  • 1 tsp grated ginger (optional)
  • 1–2 green chilies (slit)

For Tempering:

  • 2 tbsp oil or ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp fenugreek seeds (methi)
  • 1–2 dried red chilies
  • A pinch of hing (asafoetida)
  • 8–10 curry leaves (optional)

👩‍🍳 Method:

  1. Mix Kadhi Base:
    In a bowl, whisk curd till smooth. Add besan, turmeric, chili powder, and salt. Gradually add water while whisking to avoid lumps. Add ginger and green chilies if using.
  2. Cook Kadhi:
    Pour mixture into a kadhai or deep pan. Bring to a boil on medium flame, stirring continuously. Then lower heat and simmer for 25–30 mins, stirring occasionally. It will thicken and turn aromatic.
  3. Make Tempering:
    Heat oil/ghee. Add mustard seeds. When they crackle, add cumin, fenugreek, hing, dry red chilies, and curry leaves. Let it sizzle for a few seconds.
  4. Finish:
    Pour the hot tempering into the kadhi. Cover immediately. Let it rest for a few minutes before serving.

Healthy Chilli Chicken Recipe

By / Healthy Recipes, Protein Rich Recipes

🌶️ Healthy Chilli Chicken (Dry or Semi-Gravy)
Style: Indo-Chinese

🧂 Ingredients:

For the chicken:

  • 300g boneless chicken breast or thighs, cut into bite-sized cubes
  • 1 tbsp cornflour
  • 1 tbsp whole wheat flour or oat flour
  • 1 egg white (optional – helps with coating)
  • 1 tsp ginger-garlic paste
  • Salt & pepper, to taste
  • 1 tsp low-sodium soy sauce
  • 1 tsp olive oil (for shallow sautéing)

For the sauce & stir-fry:

  • 1 medium onion, diced into large chunks
  • 1 green bell pepper (capsicum), diced
  • 3–4 garlic cloves, minced
  • 1-inch piece ginger, finely chopped or julienned
  • 2 green chilies, sliced
  • 1½ tbsp low-sodium soy sauce
  • 1 tbsp vinegar (apple cider or rice vinegar)
  • 1 tbsp tomato ketchup (look for low-sugar)
  • 1 tsp chili sauce or sriracha (optional for heat)
  • ½ tsp honey or maple syrup (optional for balance)
  • 2 tbsp water
  • Spring onions, chopped (for garnish)
  • Salt & black pepper, to taste

🍳 Instructions:

1. Marinate and cook the chicken:

  • Mix chicken with cornflour, whole wheat flour, egg white (if using), soy sauce, ginger-garlic paste, salt, and pepper.
  • Let it rest for 15–20 minutes.
  • Heat 1 tsp oil in a non-stick pan. Sauté the chicken in batches until lightly golden and cooked through. Set aside.

2. Make the sauce:

  • In a bowl, mix soy sauce, vinegar, ketchup, chili sauce (if using), honey, and water. Adjust spice and sweetness as needed.

3. Stir-fry vegetables:

  • In the same pan, add a little more oil if needed.
  • Sauté garlic, ginger, and green chilies for 30 seconds.
  • Add onions and bell peppers. Stir-fry for 2–3 minutes (keep them slightly crunchy).

4. Combine:

  • Add cooked chicken back to the pan.
  • Pour in the sauce. Toss everything together on medium-high heat until the sauce coats the chicken (1–2 minutes). Add a splash of water if you want more gravy.
  • Garnish with spring onions.

✅ Health Tips:

  • No deep frying: Pan-searing uses less oil and keeps it light.
  • Use lean meat: Chicken breast is lower in fat than thighs.
  • Control the sauce: Store-bought sauces are often high in sodium/sugar — make your own or use low-sodium versions.
  • Add more veggies like broccoli, mushrooms, or snap peas for fiber and volume.

How to make Healthy Egg Fried Rice

By / Healthy Recipes, Protein Rich Recipes

🥢 Healthy Egg Fried Rice

🧂 Ingredients:

  • 1 cup cooked brown rice (or jasmine rice, preferably cold and day-old)
  • 2 large eggs (or 3 if you want more protein)
  • 1 cup mixed vegetables (carrots, peas, bell peppers, corn, etc.)
  • 2–3 cloves garlic, minced
  • 1 small onion, diced
  • 2 green onions, chopped (for garnish)
  • 1–2 tsp low-sodium soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil (optional, for flavor)
  • 1 tsp olive oil (or avocado oil, for cooking)
  • Salt & pepper, to taste
  • Optional: a pinch of chili flakes or a dash of sriracha for heat

🍳 Instructions:

  1. Prep all ingredients before you start cooking. Cold rice works best to avoid mushy texture.
  2. Scramble the eggs:
    • Heat ½ tsp oil in a large pan or wok.
    • Crack in the eggs, scramble gently, and cook until just set. Remove and set aside.
  3. Sauté vegetables:
    • In the same pan, add the remaining oil.
    • Add garlic and onion, sauté for 1–2 minutes.
    • Add your mixed vegetables. Stir-fry for 3–4 minutes until they are tender but still vibrant.
  4. Add rice:
    • Add the cold rice to the pan.
    • Stir-fry on medium-high heat, breaking up clumps.
    • Cook for 2–3 minutes until rice is hot and a little crispy.
  5. Season:
    • Add soy sauce and sesame oil.
    • Add the scrambled eggs back in and mix well.
    • Season with salt, pepper, and optional chili.
  6. Finish and garnish:
    • Toss in green onions.
    • Serve hot with optional lime wedge or sriracha on the side.

How to make Suji Cheela

By / Breakfast Recipes, Healthy Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

🌿 Suji Cheela Recipe (Savory Semolina Pancake)

🕒 Prep Time: 10 mins

🍳 Cook Time: 15 mins

🍽️ Serves: 2–3

🧾 Ingredients:

  • 1 cup Suji (Semolina / Rava)
  • ½ cup Curd (Yogurt) – fresh, not too sour
  • ½ cup Water (adjust as needed)
  • 1 small Onion – finely chopped
  • 1 small Tomato – finely chopped
  • 1 small Capsicum – finely chopped (optional)
  • 1–2 Green chilies – finely chopped
  • 1–2 tbsp Coriander leaves – chopped
  • ¼ tsp Turmeric powder
  • Salt – to taste
  • ½ tsp Cumin seeds
  • 1 tsp Ginger – grated (optional)
  • Oil or ghee – for cooking

🔪 Instructions:

1. Make the Batter:

  • In a mixing bowl, combine suji, curd, and water. Mix well to form a smooth, lump-free batter.
  • Let it rest for 10–15 minutes (suji will absorb water and thicken).
  • After resting, check consistency – it should be like dosa batter. Add a little more water if too thick.

2. Add Veggies & Spices:

  • Mix in chopped onion, tomato, capsicum, green chilies, coriander leaves, grated ginger, turmeric, cumin seeds, and salt.

3. Cook the Cheelas:

  • Heat a non-stick tawa or griddle. Grease with a few drops of oil.
  • Pour a ladleful of batter and spread gently into a medium-sized circle (like a pancake).
  • Drizzle a few drops of oil or ghee around the edges.
  • Cook on medium heat until the bottom turns golden brown (about 2–3 minutes).
  • Flip and cook the other side until lightly crisp.

4. Serve Hot:

  • Serve suji cheelas hot with green chutney, tomato ketchup, or curd.

How to make Methi Paneer

By / Healthy Recipes

🌿 Ingredients (2–3 servings)
• Paneer (cottage cheese) – 200 g (cut into cubes)
• Fresh methi (fenugreek) leaves – 1 to 1.5 cups (washed, chopped, slightly blanched to reduce bitterness)
• Onion – 1 medium (finely chopped)
• Tomato – 2 medium (pureed or finely chopped)
• Green chili – 1 (optional, chopped)
• Ginger-garlic paste – 1 tsp
• Cumin seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Red chili powder – ½ tsp
• Coriander powder – 1 tsp
• Garam masala – ½ tsp
• Fresh cream – 2 tbsp (optional, for richness)
• Oil or ghee – 2 tbsp
• Salt – to taste

⸻

🥘 Method
1. Prep the methi
• Wash methi leaves well, chop them, and blanch in hot water for 2 minutes (optional). Drain and set aside.
2. Cook the masala
• Heat oil/ghee in a pan.
• Add cumin seeds, let them splutter.
• Add chopped onion and sauté until golden brown.
• Add ginger-garlic paste and green chili; sauté for 1 min.
• Add tomato puree and cook until oil separates.
3. Spice it up
• Add turmeric, red chili, coriander powder, black pepper powder and salt .
• Cook for 1–2 minutes.
4. Add methi & paneer
• Stir in chopped methi leaves, cook 3–4 minutes until softened.
• Add paneer cubes, mix gently.
5. Finish
• Add garam masala and cream. Mix and simmer for 2 minutes.
• Adjust seasoning.

⸻

🍽️ Serving Suggestions
• Serve hot with roti, naan, or jeera rice.
• Can be made slightly dry (for roti) or with more gravy (for rice) by adjusting tomato & cream.

⸻

Would you like me to also share a restaurant-style version with cashew-tomato cream gravy (like methi malai paneer), or do you prefer this more home-style sabzi?

How to Make Healthy Veg Paneer Kathi Roll

By / Healthy Recipes

🌯 Healthy Veg Paneer Kathi Roll Recipe

✅ Servings: 2 rolls

⏱️ Prep Time: 15 mins | ⏱️ Cook Time: 15 mins

🧀 Ingredients

For the Roti (wrap):

  • ½ cup whole wheat flour
  • Water to knead
  • Pinch of salt
  • ½ tsp oil (optional)

For the Filling:

  • 150g paneer (cubed or julienned)
  • 1 medium onion (thinly sliced)
  • 1 small bell pepper (any color, julienned)
  • ½ carrot (julienned, optional)
  • 1 green chili (finely chopped, optional)
  • 1 tbsp thick curd or Greek yogurt (for marination)
  • ½ tsp ginger-garlic paste
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp olive oil (or any healthy oil)

For the Green Chutney (Optional but recommended):

  • A handful of coriander + mint leaves
  • 1 green chili
  • ½ inch ginger
  • 1 tsp lemon juice
  • Salt to taste
  • A little water to grind

Optional Toppings:

  • Onion slices soaked in lemon juice
  • Chaat masala
  • Fresh coriander

🔪 Instructions

1. Make the Dough:

  • Mix wheat flour, salt, and water to form a soft dough.
  • Let it rest covered for 10–15 minutes.

2. Marinate the Paneer:

  • In a bowl, mix curd, ginger-garlic paste, turmeric, chili powder, cumin powder, garam masala, salt, and lemon juice.
  • Add paneer cubes and mix well. Let it sit for 10 minutes.

3. Cook the Filling:

  • Heat 1 tsp oil in a pan.
  • Add onions, bell peppers, and carrots. Sauté for 2–3 minutes on medium-high heat (keep them slightly crunchy).
  • Add marinated paneer and cook for another 4–5 minutes until slightly golden.

4. Make the Chutney (optional):

  • Blend coriander, mint, chili, ginger, lemon juice, salt, and water to make a smooth green chutney.

5. Roll the Rotis:

  • Divide dough into 2 balls, roll out thin rotis.
  • Cook on a hot tawa/skillet until golden spots appear on both sides. Optional: brush lightly with ghee or oil.

6. Assemble the Roll:

  • Spread green chutney on the roti.
  • Place the paneer-veggie mixture in the center.
  • Top with lemony onion slices, a pinch of chaat masala, and chopped coriander.
  • Roll tightly and wrap in foil or parchment.

🥗 Tips for Healthier Version:

  • Use homemade paneer or low-fat paneer.
  • Add more veggies: spinach, zucchini, mushrooms, etc.
  • Skip or go light on oil.
  • Use multi-grain or millet flour instead of wheat for variety.

How to Make Rajma Pulao

By / Healthy Recipes, Weight Loss Recipes

🌱 Healthy Veg Rajma Pulao Recipe

🕒 Prep Time: 15 mins

🕒 Cook Time: 25 mins
🍽️ Serves: 3–4

🫘 Ingredients:

For the Rajma (Kidney Beans):

  • ¾ cup rajma (kidney beans) – soaked overnight & pressure cooked
  • Salt – to taste

For the Pulao:

  • 1 cup brown rice or basmati rice – soaked 30 minutes, drained
  • 1 tbsp olive oil or any healthy oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 cloves
  • 1 green cardamom (optional)
  • 1 medium onion – thinly sliced
  • 1 tsp ginger-garlic paste
  • 1 small tomato – chopped
  • 1 cup mixed vegetables – carrots, beans, peas, capsicum
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt – to taste
  • 2.25 cups water (adjust for brown rice or basmati)

🌿 Optional Add-ins:

  • Chopped spinach or kale (for extra greens)
  • A handful of chopped mint or coriander leaves (for freshness)
  • A squeeze of lemon juice at the end

🔪 Instructions:

1. Prepare Rajma:

  • Soak rajma overnight.
  • Pressure cook with salt until soft (3–4 whistles).
  • Drain and set aside.

2. Cook Pulao:

  • Heat oil in a heavy-bottom pan or pressure cooker.
  • Add cumin seeds, bay leaf, cinnamon, cloves, cardamom. Sauté for 30 seconds.
  • Add sliced onions and sauté until golden.
  • Add ginger-garlic paste; cook for a minute until raw smell goes.
  • Add chopped tomato and cook till soft.
  • Add turmeric, chili powder, coriander powder, garam masala, and salt. Stir.
  • Add mixed vegetables and cook for 2–3 mins.
  • Add cooked rajma and soaked rice. Mix gently.
  • Pour in water, adjust salt.
  • Cover and cook:
    • If using a pressure cooker: cook for 1 whistle on medium heat, then let pressure release naturally.
    • If using a pan: cover and simmer until rice is cooked and water is absorbed (~15–20 mins).

3. Finish & Serve:

  • Fluff gently with a fork.
  • Garnish with fresh coriander or mint, and lemon juice if desired.

✅ Health Tips:

  • Use brown rice or quinoa for extra fiber.
  • Add leafy greens for more micronutrients.
  • Use less oil or dry-roast spices to reduce fat content.

🥗 Serving Suggestions:

  • Serve with plain curd, cucumber raita, or a simple salad for a complete meal.

How to make Indian Style Veg Buddha Delight

By / Healthy Recipes, Weight Loss Recipes

🌱 Indian-Style Veg Buddha Delight

🕒 Prep Time: 20 mins

🕒 Prep Time: 20 mins

🍳 Cook Time: 25 mins

🍽️ Serves: 3–4

🌿 Ingredients:

For the Stir-Fry:

  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 carrot, thinly sliced
  • 1 bell pepper (any color), sliced
  • 1 cup cabbage, shredded
  • ½ cup baby corn, sliced (optional)
  • 100–150g paneer or tofu, cubed and lightly sautéed
  • 2 tbsp oil (preferably sesame or olive oil)
  • Salt to taste

For the Indian Fusion Sauce:

  • 1 small onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1-inch ginger, minced
  • 1 green chili (optional), finely chopped
  • 2 medium tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp red chili powder (adjust to taste)
  • 1 tsp garam masala
  • 1 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tsp lemon juice or rice vinegar
  • ½ cup coconut milk or water (for a mild curry base)

For Garnish:

  • Fresh coriander leaves, chopped
  • Toasted sesame seeds (optional)
  • A few drops of toasted sesame oil (optional)

🔪 Method:

1. Prep the Veggies:

  • Wash and chop all vegetables evenly.
  • Steam or blanch the broccoli, cauliflower, and carrots for 3–4 minutes. They should be tender but still slightly crisp.

2. Cook the Paneer/Tofu:

  • In a non-stick pan, heat 1 tbsp oil.
  • Lightly sauté the cubed paneer or tofu until golden on all sides. Remove and set aside.

3. Make the Sauce:

  • In the same pan, heat 1 tbsp oil. Add cumin seeds and let them splutter.
  • Add onion, ginger, garlic, and green chili. Sauté until golden brown.
  • Add tomato puree and cook for 4–5 minutes until oil starts to separate.
  • Stir in turmeric, coriander powder, chili powder, and garam masala. Cook for a minute.
  • Add soy sauce, ketchup, and lemon juice. Mix well.
  • Pour in coconut milk or water and simmer the sauce for 2–3 minutes until slightly thickened.

4. Stir-Fry Everything Together:

  • Add all steamed vegetables and sautéed tofu/paneer into the sauce.
  • Mix gently to coat everything evenly. Cook for another 2–3 minutes.
  • Adjust salt and seasoning.

5. Garnish & Serve:

  • Top with fresh coriander, sesame seeds, and a drizzle of sesame oil.
  • Serve hot with steamed rice, quinoa, millet, or brown rice for a balanced Buddha Bowl experience.

🍽️ Tips:

  • You can add cooked chickpeas or sprouted moong for added protein.
  • Swap coconut milk with cashew cream for richness without coconut flavor.
  • Add some crushed peanuts or roasted cashews on top for crunch.

HOW TO MAKE HEALTHY ONE-POT PASTA SOUP

By / Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Potassium Rich food and recipes, Protein Rich Recipes, Science behind weight loss, Soups, Weight loss for Diabetes - Recipes, Weight Loss Recipes, Winter Recipes

To make healthy one-pot pasta soup brings together creamy peanut-sesame flavors, spicy undertones, and tender paneer chunks in a rich, hearty broth. It’s a quick, comforting meal perfect for a cozy evening. Packed with protein, healthy fats, and a medley of textures, this soup is a delightful fusion of flavors.

INGREDIENTS FOR HEALTHY ONE-POT PASTA SOUP:-

  • Pasta (penne, spaghetti, or fusilli)*: 100g
  • Paneer (cubed): 150g
  • Peanut butter (unsweetened): 2 tablespoons (30 g)
  • Sesame paste (tahini): 1 tablespoon (15 g)
  • Vegetable broth: 4 cups (960 ml)
  • Coconut milk (optional, for creaminess): 1/2 cup (120 ml)
  • Soy sauce (or tamari for gluten-free): 1 tablespoon (15 ml)
  • Garlic (minced): 4 cloves (12 g)
  • Ginger (minced): 1 tablespoon (15 g)
  • Carrot (julienned): 1 medium (50 g)
  • Bell pepper (sliced): 1 medium (100 g)
  • Green onions (chopped): 2 stalks (10g)
  • Red chili flakes: 1 teaspoon (2g)
  • Sesame oil: 1 tablespoon (15 ml)
  • Salt and pepper: To taste – Lime juice: 1 tablespoon (15 ml)
  • Fresh cilantro (for garnish): 1 tablespoon (5 g)

PREPARATION METHOD FOR HEALTHY ONE-POT PASTA SOUP:-

1. Cube the paneer and soak it in warm water for 10 minutes to make it soft.

2. Julienne the carrots and slice the bell peppers for even cooking.

3. Mince the ginger and garlic to enhance flavor.

4. Prepare the vegetable broth in advance (homemade or store-bought).

5. Heat Oil: In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.

6. Add Vegetables: Toss in the julienned carrot and sliced bell peppers. Cook for 2-3 minutes until slightly tender.

7. Prepare the Broth: Add the peanut butter, sesame paste, soy sauce, and vegetable broth to the pot. Whisk until the peanut butter and sesame paste dissolve completely.

8. Cook the Pasta: Bring the mixture to a boil, then add the pasta. Cook according to the package instructions, stirring occasionally to prevent sticking.

9. Add Paneer: Once the pasta is almost done, gently add the paneer cubes and simmer for another 2-3 minutes.

10. Finish with Coconut Milk (Optional): Stir in the coconut milk for extra creaminess. Add red chili flakes, salt, and pepper to taste.

11. Add Lime Juice: Once cooked, remove from heat and stir in fresh lime juice.

12. Garnish & Serve: Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro.

NUTRITIONAL VALUE PER 100 g: –

Calories: 128 kcal

Protein: 4.8g

Fat: 6g

Carbohydrates: 12g

Fiber: 1.2g

If you are struggling shedding weight. You can talk to us by taking this assessment: Click here

For more information –https://fitpiq.com/how-to-prepare-keto-coconut-smoothie/

HOW TO MAKE HEALTHY SPINACH CREPE

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Weight loss for Diabetes - Recipes, Weight Loss Recipes

Spinach crepes are light and packed with the goodness of spinach, making them an excellent choice for a nutritious breakfast, snack, or even a light lunch. These crepes are rich in vitamins, minerals, and fiber, making them a healthy and delicious option.

INGREDIENTS FOR SPINACH CREPE :-

  • 1 cup besan
  • Salt to taste
  • Pinch of black pepper
  • Water as required
  • 100 gms paneer
  • Salt to taste
  • 4 tsp pepper powder
  • 1/4 cup milk
  • 1 tbsp oil
  • 1 tbsp garlic, finely chopped
  • 1 onion, thinly sliced
  • Handful of spring onion, finely chopped
  • Handful of spinach, roughly chopped
  • Salt to taste
  • Pinch of pepper
  • 1 tbsp oregano
  • 1 tbsp chilli flakes
  • 2 tbsp processed cheese, grated
  • 2 tbsp processed cheese, grated
  • 1 tsp oregano
  • 1 tsp chilli flakes

PREPARATION METHOD FOR SPINACH CREPE:-

  • Mix the besan, salt, pepper, and water in a bowl to a smooth liquid consistency and keep it aside.
  • Blitz the paneer, salt, pepper, and milk to a smooth puree.
  • Now Heat oil in a pan. Add garlic, onion, spring onion, spinach, salt, pepper, oregano, and chili flakes and mix well. Let the spinach wilt a little.
  • Add in half the paneer puree and cheese and mix well.
  • On a non-stick tawa, add in some of the besan batter and flatten it out like a dosa/chilla. Cook for 2-3 minutes until golden brown. Flip and cook for 20-30 seconds.
  • Heat the remaining paneer puree with some cheese, oregano, and chili flakes till it thickens slightly for dipping purposes. Stuff the onion filling in the crepe. Fold and serve with some paneer sauce and dig in!

NUTRITIONAL VALUE PER 100 g: –

Calories: 80 kcal

Protein: 4g

Fat: 2.5g

Carbohydrates: 9g

Fiber: 1.5g

If you are struggling shedding weight. You can talk to us by taking this assessment: Click here

For more information –https://fitpiq.com/how-to-prepare-keto-coconut-smoothie/