High Protein Thattai

Elevate your traditional snack repertoire with this High Protein Thattai, a crispy and flavorful South Indian delicacy reimagined for modern health goals! Perfect for festive occasions or guilt-free snacking, this recipe incorporates plant-based protein powder and roasted gram flour alongside classic ingredients like rice flour, chana dal, and aromatic curry leaves. The combination of lentils and wholesome flours delivers a nutrient-packed twist on the beloved thattai, while cumin and sesame seeds add an irresistible crunch and earthy undertones. Made with simple pantry staples and ready in under 40 minutes, these golden discs are deep-fried to perfection and retain their crisp texture for days. Whether you're looking to boost your protein intake or enjoy a crunchy snack, these high-protein thattais are a deliciously satisfying choice.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Rice flour
• 2 tablespoons Urad dal flour
• 2 tablespoons Roasted gram flour (pottukadalai maavu)
• 2 tablespoons Lentil protein powder (or any high-quality plant-based protein powder)
• 2 tablespoons Chana dal
• 10 leaves Curry leaves
• 1 teaspoon Cumin seeds
• 1 teaspoon Sesame seeds
• 0.25 teaspoons Asafoetida (hing)
• 0.5 teaspoons Chili powder
• 1 teaspoon Salt
• 1 tablespoon Butter (or vegan butter for a plant-based version)
• 0.5 cup Water
• 2 cups Oil (for frying)

Directions

Step 1

In a small bowl, soak the chana dal in water for 30 minutes. Drain and set aside.

Step 2

In a large mixing bowl, combine the rice flour, urad dal flour, roasted gram flour, lentil protein powder, sesame seeds, cumin seeds, asafoetida, chili powder, and salt.

Step 3

Add the butter to the dry mixture and mix well to form a crumbly texture.

Step 4

Stir in the soaked chana dal and finely chopped curry leaves.

Step 5

Gradually add water, a little at a time, to form a stiff but pliable dough. The dough should not be sticky.

Step 6

Divide the dough into small lemon-sized balls.

Step 7

Place one ball of dough between two sheets of parchment paper and flatten it into a thin disc (about 2–3 inches in diameter) using a rolling pin or your fingers. Repeat for the remaining dough balls.

Step 8

Using a fork, prick tiny holes over the surface of each disc to prevent puffing while frying.

Step 9

Heat oil in a deep frying pan over medium heat. Once the oil is hot (test by dropping a small bit of dough; it should sizzle and rise immediately), gently slide in a few discs at a time.

Step 10

Fry the thattai until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and place on a paper towel to drain excess oil.

Step 11

Allow the thattai to cool completely before storing them in an airtight container to maintain their crispness.

Nutrition Facts

Serving size	854.6 grams (854.6g)

Amount per serving	% Daily Value*
Calories	5114

Total Fat 492.00g	631%
Saturated Fat 74.80g	374%
Polyunsaturated Fat 0.70g
Cholesterol 31mg	10%
Sodium 2516mg	109%
Total Carbohydrate 155.30g	56%
Dietary Fiber 11.70g	42%
Total Sugars 2.70g
Protein 33.30g	67%

Vitamin D 9IU	45%
Calcium 139mg	11%
Iron 9mg	49%
Potassium 719mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.4%

Protein: 2.6%

Carbs: 12.0%