Multigrain Paratha
by Tarla Dalal
multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha | with 24 amazing images.
multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha are filling and nourishing, and tasty too thanks to an assortment of flours added in the dough. Learn how to make Indian multiflour paratha.
Rotis and parathas are a staple diet in India. A wide variety of flours are available which can be used to make rotis and parathas. In this Indian multiflour paratha, each flour has been wisely picked and combined with irresistibly flavourful methi leaves to make it more interesting and healthy.
Mildy spiced with some ginger-green chilli paste and dotted with sesame seeds and flax seeds, this multigrain paratha is a storehouse of iron and fibre. While the former is a key nutrient to boost hemoglobin and prevent iron, the later nutrient is needed to maintain digestive health. This mouth-watering and sumptuous dish is almost a wholesome one-dish meal.
Unlike traditional parathas, this healthy multigrain methi paratha makes use of minimal oil for cooking. But believe us, you won’t know the difference… it tastes just as good and tops the nutrition chart as well. These parathas can be enjoyed by weight-watchers, diabetics and heart patients too!
Tips to make multigrain paratha. 1. Make sure the dough is not very soft or else will be difficult to roll. 2. This is best served with curd and pickle. 3. Make sure methi is finely chopped so it’s easier to roll.
Enjoy multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha | with step by step photos.
Multigrain Paratha recipe - How to make Multigrain Paratha
Preparation Time: Cooking Time: Total Time:
Makes 8 parathas
For Multigrain Paratha
1 cup whole wheat flour (gehun ka atta)
2 tbsp bajra (black millet) flour
2 tbsp jowar (white millet) flour
2 tbsp ragi (nachni / red millet) flour
1/2 cup finely chopped fenugreek (methi) leaves
1 tbsp sesame seeds (til)
1/2 tsp ginger-green chilli paste
2 tbsp flax seeds
salt to taste
whole wheat flour (gehun ka atta) for rolling
8 tsp oil for cooking
For multigrain paratha
- For multigrain paratha
- To make {span class="bold1"}multigrain paratha{/span}, combine all the ingredients in a deep bowl and knead into a semi-soft dough using approx. ½ cup of water.
- Divide the dough into 8 equal portions and roll out each portion into a 150 mm. (6") diameter circle using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using 1 tsp of oil, till it turns golden brown in colour from both the sides.
- Serve the {span class="bold1"}multigrain paratha{/span} immediately.
if you liked our multigrain paratha recipe, try other paratha recipes like
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If you liked multigrain paratha recipe | Indian multiflour paratha | healthy multigrain methi paratha, try other paratha recipes.
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what is multigrain paratha made of ?
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What is multigrain paratha made of ? multigrain paratha is made from 1 cup whole wheat flour (gehun ka atta), 2 tbsp bajra (black millet) flour, 2 tbsp jowar (white millet) flour, 2 tbsp ragi (nachni / red millet) flour, 1/2 cup finely chopped fenugreek (methi) leaves, 1 tbsp sesame seeds (til), 1/2 tsp ginger-green chilli paste, 2 tbsp flax seeds, salt to taste, whole wheat flour (gehun ka atta) for rolling and 8 tsp oil for cooking. See below image of List of ingredients for multigrain paratha.
how to make dough for multigrain paratha
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In a deep bowl, add 1 cup whole wheat flour (gehun ka atta).
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Add 2 tbsp bajra (black millet) flour.
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Add 2 tbsp jowar (white millet) flour.
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Add 2 tbsp ragi (nachni / red millet) flour.
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Add 1/2 cup finely chopped fenugreek (methi) leaves.
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Add 1 tbsp sesame seeds (til).
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Add 1/2 tsp ginger-green chilli paste.
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Add 2 tbsp flax seeds.
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Add salt to taste.
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Mix everything well using hands.
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Add approx. ½ cup of water and knead into a semi-soft dough.
how make multigrain paratha
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Divide the dough into 8 equal portions.
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Place portion of dough on rolling board and dust whole wheat flour (gehun ka atta) for rolling.
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Roll out each portion into a 150 mm. (6") diameter thick circle using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle).Place the paratha on hot tava.
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Cook each circle, using 1 tsp of oil.
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Flip the paratha and cook till it turns golden brown in colour from both the sides.
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Remove in a plate.
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Serve immediately with curd and pickle.
tips to make multigrain paratha
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Make sure the dough is not very soft or else will be difficult to roll.
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This best served with curd and pickle.
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Make sure methi is finely chopped so it’s easier to roll.
health benefits of multigrain paratha
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Multigrain Paratha - packed with protein and fiber.
- The use of a variety of flours like bajra flour, jowar flour, wheat flour and ragi flour enriches these parathas with protein. This nutrient helps to boost metabolism and aid in weight loss.
- The fiber in them helps to add satiety while also managing blood sugar levels and blood cholesterol levels.
- Diabetics, weight watchers and heart patients can include these parathas in their daily diet.
- Each paratha also lends 1.5 mg of iron which can help to ward off fatigue by boosting hemoglobin levels.
- Magnesium from the flours can help to maintain heartbeat, while the phosphorus can aid in bone strengthening.
- Flax seeds also add a dose of omega-3 fatty acids which helps to reduce inflammation in the body.
| Energy | 141 cal |
| Protein | 3.3 g |
| Carbohydrates | 16.8 g |
| Fiber | 3.5 g |
| Fat | 7.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 91.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 12.6 mcg |
| Calcium | 40.6 mg |
| Iron | 1.5 mg |
| Magnesium | 51.5 mg |
| Phosphorus | 107.4 mg |
| Sodium | 6 mg |
| Potassium | 93.5 mg |
| Zinc | 0.8 mg |