Rimpy.Behl

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32g Protein “Chatpata” Tofu Wrap

Ingredients
For the Crispy Tofu Pakoras:

200g Firm Tofu (Crumbled)
2 cups Fresh Spinach (Chopped)
1 Onion & 1/2 Capsicum (Finely diced)
2/3 cup Chickpea Flour (Besan)
1/4 cup Rice Flour (For that elite crunch)
Spices: Salt, Jeera, Red Chili Powder, Garam Masala, and a generous amount of Chaat Masala.
Oil 1 tbsp
Water as required

For the Spicy Curd Dip:

1 cup Greek Yogurt
1 tbsp Red Chili Sauce
5-6 Jalapeños (Chopped)
1/4 cup Fresh Coriander

The Assembly:

1 High Protein Tortilla
3 Tofu Pakoras
1 Lettuce leaf
Slices of Sirka Wala Pyaaz (Vinegar Onions)

Method
The Pakora Mix: Combine crumbled tofu, spinach, onions, and capsicum. Add both flours, oil and water the spices. Pro-tip: Don’t hold back on the Chaat Masala—it’s the star here.

Air Fry: Form 12 balls and air fry at 180°C for 15-16 minutes until they look like they came straight out of a kadhai (but without the oil!).

The Pro-Protein Dip: Mix your Greek yogurt with chili sauce, jalapeños, and coriander.

Build Your Wrap: Take your high-protein tortilla or roti, spread half the dip, lay down the lettuce, add your sirka wala pyaaz for that tangy crunch, and top with 3 hot pakoras.

Fold & Toast: Give it a quick toast on a tawa if you like it extra warm.

31g PROTEIN. UNDER 300 CALS. ZERO OIL 🌯

Stop eating boring vegetarian diet food. This high-protein Soya Paneer Tikka Roll is a literal fat-loss cheat code. Save this for your next meal prep! 👇

Macros per wrap: 296 Cals | 31.2g Protein | 34g Carbs | 3.5g Fat

Ingredients (Makes 4):
The Tikka: 2 cups boiled Soya Chunks + 1 cup Low-Fat Paneer cubes + 1 cup Low-Fat Greek Yoghurt + Onion & Capsicum + Spices (Tandoori masala, cumin, salt, cayenne).

The Base: 4 Rotis made with whole wheat +
1/2 cup Soya Flour.

The Sauce: Green chutney blended with 1/2 cup Greek Yoghurt.

The Crunch: Lettuce + Sirka Wala Pyaaz.

Steps:
Marinate: Mix tikka ingredients with yoghurt and spices. Let sit for 10 mins.

Prep: Knead the wheat + soya flour dough. Roll and cook 4 oil-free rotis.

Blend: Mix green chutney with half Greek yoghurt for a protein boost.

Air Fry: Air fry the tikka mix at 180°C for 8-10 mins (or use a non-stick pan).

Roll: Spread chutney on the roti, add lettuce, sirka pyaaz, tikka filling, and roll up!
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Peppercorn Garlic Mushrooms
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Ingredients:
Garlic (minced) – 7 to 8 cloves
Onion (chopped) – 1 medium (for sautéing)
Mushrooms – 200 to 250 grams (button or mixed mushrooms, sliced)
Crushed peppercorns – 1 tsp (adjust to taste)
Ginger-garlic-green chilli mix – 1 tbsp (or to taste)
Salt – to taste
Red pepper powder – ¼ tsp
Paprika powder – ¼ tsp
Green chilli – 1 (finely chopped, optional for extra heat)
Capsicum (diced) – 2 medium (any color or mixed)
Onion (diced) – 1 medium (for crunch)
Soy sauce – 2 tbsp
Oil or butter – 1½ to 2 tbsp (for sautéing)
Spring onions (for garnish) – 2 tbsp chopped

Steps
1. Crush black peppercorn, green chilli, garlic, ginger.
2. ⁠Then in a pan add oil, saute garlic, onion.
3. ⁠Then add mushrooms, crushed mixture, spices and saute for 5 minutes.
4. ⁠Next add diced veggies, soya sauce and mix well.
5. ⁠Cook for 2 minutes and sprinkle green onions.

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Crispy Air-Fried Mung Dal & Spinach Pakore

Ingredients:
1. 1 cup split yellow moong dal (soaked for 2 hours and drained)
2. 1 chopped onion
3. 1 cup chopped spinach
4. 1/4 cup rice flour (or as needed for consistency)
5. Spices: salt, turmeric, chaat masala, roasted cumin powder, and kasuri methi
6. Oil spray
Instructions:
1. Grind the soaked dal without water.
2. Mix the ground dal with the onion, spinach, rice flour, and spices to form a stiff batter.
3. Place portions in the air fryer basket, spray with oil, and air fry at 175°C for 10 minutes (flipping halfway through).

Moong Dal Laddus in 20 minutes

Ingredients

* 1/2 cup yellow moong dal
* 1/2 to 2/3 cup soft seedless dates
* 2 tablespoons almonds
* 2 tablespoons cashews
* 2 tablespoons flaxseeds
* 2 tablespoons sesame seeds
* 1/4 teaspoon cardamom powder
* 1/2 to 1 tablespoon ghee or coconut oil

Method

1. Preheat the air fryer to 170°C. Spread the moong dal in a single layer and air-fry for about 12-14 minutes, shaking the basket a few times. Let it cool completely.

2. Air-fry the almonds, cashews, flaxseeds, and sesame seeds together at 170°C for about two minutes, just until fragrant. Allow them to cool.

3. Grind the roasted moong dal together with the nuts and seeds to make a fine flour mixture. Sieve if needed.

4. For the dates, blend them directly if they are very soft. If they are firm, soak them in hot water for five to ten minutes, drain well, and then blend into a paste.

5. Heat ghee in a pan, add the dates paste, and cook for two to three minutes until it becomes soft and glossy.

6. While the dates mixture is still warm, add the moong dal–nut–seed flour and cardamom powder. Mix everything thoroughly until it forms a soft dough.

7. Grease your palms lightly with ghee and shape the mixture into laddus. If the mixture feels dry, add a little warm ghee.

Storage
These laddoos keep well for ten to twelve days at room temperature and up to one month when refrigerated.

Guilt-Free Palak Paneer Balls ❤️

These protein-packed bites are gluten-free, low in calories, and air-fried instead of deep-fried.

Here’s what you need:

Boiled potato – 1
Chopped spinach – 1 cup
Sweet corn – ½ cup
Grated paneer – 1 cup
Grated tofu – 1 cup (optional)
Chickpea flour – ¼ cup
Rice flour – 2 tbsp
Coriander – 2 tbsp
Garlic – 2 cloves, minced
Chilli flakes – ½ tsp
Black pepper – ½ tsp
Salt – to taste
Oil – for spraying

Mix everything together and shape into small balls. Lightly spray or brush with oil and air-fry at 200°C for 6–7 minutes.

That’s it! A delicious and protein-rich snack perfect for snack time, party starters, or evening munchies.

2 wholesome, fitness-friendly, and weightloss-friendly high-protein dips:

1. Creamy Green Dip
Ingredients:
* 50g low fat paneer
* Handful of coriander (dhaniya)
* 8–9 mint leaves (pudina)
* 1 green chilly
* 1/4th cup greek yoghurt
* Salt to taste
Instructions:
* Add the paneer, fresh coriander, mint leaves, and green chilly into a blender or grinder jar.
* Pour in the greek yoghurt and add salt to taste.
* Blend everything together until smooth, creamy, and well combined. Transfer to a bowl and serve fresh with your favorite snacks or raw veggies!
2. Chatpata Spicy Dip
Ingredients:
* 50g low fat paneer
* 2 soaked red chillies
* 1/2 tsp ginger garlic paste
* 1/4th cup greek yoghurt
* Salt to taste
Instructions:
* In a blender, combine the paneer, soaked red chillies, and ginger garlic paste.
* Add the curd along with salt to taste.
* Blend until completely smooth and vibrant. Adjust the salt or spice level if needed, then serve.