Wheat flour and besan add the protein component to this roti sandwich, with jeera, ajwain, hing and the mint in the green chutney making it easier to digest. "Enjoy it guilt-free," Thaker says.

Ingredients

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Method

Add the tomato, onion, green chilli and coriander leaves. Mix water to give it a dosa batter/paste-like consistency. Knead the wheat flour (or any millet flour like nachni or jowar) with water and a pinch of salt into the dough to make a roti/paratha. Flatten it into a roti (5-6 inch) and cook both sides on a flat pan/tawa (leftover roti can be used too). Apply the besan paste on one side of the roti, covering it entirely, and place it on the tawa greased with a tsp of ghee. Allow the besan to cook; meanwhile, apply the remaining paste on the top side of the roti. Put a lid on it to cook under steam. Apply a tsp of ghee/oil on the uncooked top side and place it on the tawa to let it cook. Once both sides cook well, cut it into four to six parts and serve with green chutney (coriander and mint) or curd.

Chilli baked eggs

This recipe is a tasty and effortless one, since it doesn't need any special ingredients. Thaker adds, "It's the perfect low-carb, moderate-fat and high-protein meal."

Ingredients

Method

Add oil to a pan and heat. Sauté garlic, onion and chilli flakes and cook until it's light brown. Add tomatoes and simmer it for about 10 minutes. Turn off the heat and pour the mixture into a baking dish that is greased with ghee. Crack the eggs one by one into the dish. Sprinkle the grated cheese on it and season with salt and pepper. Bake it at 200 degrees Celsius for approximately 15 minutes. Remove the baking dish from the oven and let it settle for a couple of minutes. The dish can be eaten with brown bread or roti.

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Honey Thaker

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