Paneer Paratha (1 Piece) and Curd (Nandini) (1 Serving)

Make a smaller paneer paratha and pair it with a larger bowl of plain, unsweetened curd instead of having multiple parathas.

Prepare the dough with barley flour or chickpea flour, or use these flours to replace part of the wheat flour.

Add fiber-rich fillings such as spinach, methi, cauliflower, cabbage, or grated zucchini along with paneer.

Cook with minimal oil or ghee and avoid butter, pickle with added sugar, sweet lassi, or sweetened curd on the side.

Eat a non-starchy vegetable salad first, then have the curd and paratha slowly; avoid eating it when very hungry.

Take a 10–20 minute easy walk after the meal and avoid lying down immediately.