Egg Paratha (1 piece)

Make the paratha with 100% whole-wheat atta and add fiber-rich vegetables such as spinach, methi, cauliflower, or grated zucchini to the dough or filling.

Keep the serving to one medium paratha; if still hungry, add a second egg or extra vegetables rather than another paratha.

Use a higher egg-to-dough ratio, such as two eggs with one paratha, to slow the rise from the flour.

Serve it with plain unsweetened Greek yogurt or cucumber raita, and avoid sweetened yogurt, ketchup, or sugary chai.

Use minimal oil or ghee while cooking and avoid pairing the meal with juice, sweet drinks, or desserts.

Take a relaxed 10–20 minute walk after eating to help reduce the post-meal rise.