Paratha cravings? Same. But here’s the thing—I wanted that crispy, flaky goodness without the deep-fried heaviness. Not because I’m a dietitian. But because I love a good paratha, and I also love feeling energized after I eat, not like I need a nap.
Paratha Love, Reinvented
I grew up on parathas like nobody’s business. Along with roti, they were a staple—warm, flaky, and always making their way onto our plates. It’s also the first Desi thing I ever learned to make, standing beside Nani and Ma, rolling out dough with flour-dusted hands while they worked their magic at the stove. There’s something about the ritual of making paratha—the kneading, the rolling, the sizzle in the pan—that feels like home.
And now? It’s the kids’ favorite too, especially with Eggplant Curry and Chole Chana Masala. But as much as I love keeping the tradition alive, I wanted to give it a little refresh. Enter my Crispy Multigrain Paratha—all the comfort, none of the deep-frying. It’s made with chapati flour (atta), ground flax seeds, hemp seeds, and sunflower oil for a perfectly crisp, nourishing flatbread that’s just as good for dipping as it is for rolling up and devouring straight from the pan.
The Power Pair: Flax & Atta
Flax Seeds – Must Be Ground
Flax seeds aren’t just a nutrition boost—they help bind the dough while adding fiber and omega-3s. But here’s the key: they must be ground. Whole flax seeds pass through your system without unlocking their benefits, while ground flax blends seamlessly, helping create that perfect pliable dough.
Atta (Chapati Flour) – Never All-Purpose
For a true paratha experience, atta is non-negotiable. This finely milled whole wheat flour gives the dough its elasticity and soft chew—something all-purpose flour just can’t match.
How to Make my Multigrain Paratha
The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.
Tried this Indian flatbread? Let’s hear it! Drop a comment, leave a rating, or snap a pic and tag me @DesiliciousRD on Instagram. Because if there’s one thing better than making paratha, it’s seeing yours in action—golden, flaky, and ready to be devoured!
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Ingredients
- 2½ cups multigrain flour, chapati flour, atta
- ¼ cup flax seeds, ground, or use flaxmeal
- 2 tbsp hemp seeds, hulled
- ½ tbsp salt
- 1 ¼ cup water, tap
- 4 tbsp sunflower oil, 2 tbsp for dough and 2 tbsp for frying
- flour, for dusting
Equipment
- 1 stand mixer use dough hook attachment
Instructions
- To make paratha dough, you can use a stand mixer or knead the dough by hand. Combine the dry ingredients with salt and water. Mix the ingredients at medium/high speed for approximately 5 minutes. Remember to scrape the sides of the bowl a few times to mix the ingredients well.
- After the flour has transformed into a smooth and soft dough, divide it into six equal portions and place them on a floured surface.
- Use some flour to sprinkle on your surface and then use it to roll one ball into a small circle (8-inch diameter). You will need to use more flour as you roll it out.
- Add 1 tsp of oil to the rolled-out paratha and use your hand to spread evenly.
- Then dust with flour and prepare for rolling.
- Roll the dough into a cylinder shape and twist it to create a swirl.
- Next, cover the entire swirl of dough with flour, and on a floured surface, roll it out using a rolling pin. Remember to sprinkle flour on the dough as you roll to prevent it from sticking to the surface. Roll until you achieve an 8-inch diameter.
- Preheat a frying pan or tava over medium-high heat, and carefully place the rolled-out dough onto the pan or tava. Cook for a few minutes. When you notice air bubbles forming, add 1 tsp of oil.
- Flip the dough gently and cook it for a few minutes. While it cooks, use a spatula to press and rotate the paratha.
- After one side of the paratha turns golden, flip it. Use a spatula to press and rotate the paratha. This ensures the other side also becomes golden and crispy. Remove from the heat and enjoy.
Notes
Substitution don’t
- Regular all-purpose white flour won’t give you the same texture and flavour as an authentic paratha, so be sure to use chapati flour. You can find this type of flour in most South Asian supermarkets.
Add-ins and pairings
- Experiment with spices and herbs like cumin, coriander powder, ajwain and kasuri methi for flavour.
- Enjoy your warm parathas with some raita, pickle or curd or a spicy curry or tandoori chicken.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.