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Crispy Multigrain Paratha (Indian Flatbread)
Crispy, pan-fried Indian flatbread (paratha) ready in 35 minutes! My version ofparatha is made with multigrain flour (chapati flour), flax and hemps seeds.
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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:
Calories: 332kcal (17%)Carbohydrates: 37g (12%)Protein: 10g (20%)Fat: 16g (25%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 588mg (25%)Potassium: 57mg (2%)Fiber: 4g (16%)Sugar: 1g (1%)Vitamin A: 26IU (1%)Vitamin C: 1mg (1%)Calcium: 27mg (3%)Iron: 1mg (6%)
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.
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