- ¼ cup whole-wheat flour
- ¼ cup oats flour
- ¼ cup ragi flour
- ¼ cup bajra flour
- 1 medium size onion – finely chopped
- 1 tsp cumin seed powder
- 1/2 tsp red chili flakes (optional)
- 1/2 tsp kitchen king powder
- 1 tsp salt
- 1/2 tsp coriander powder
- handful green coriander – finely chopped
- water to knead the dough
- oil for cooking
The multigrain paratha is an even healthier and more nutrient-dense version of the traditional paratha, which is native to the Indian subcontinent. There are hundreds of different parathas to choose from, but they are all fluffy, flat pieces of leavened bread. The multigrain component grants the paratha a unique taste and texture due to being an amalgamation of several grains. Once you master the method of preparing this paratha, you will be able to customize it to use the grains you prefer.
Multigrain products are one of those food items that cause people to continuously question if they are healthy or not. The short answer is, generally speaking, multigrain foods are as healthy as you choose to make them. If you use refined or processed flour to prepare a multigrain dish, then it will be unhealthy. But if you use whole grains, you will receive all the benefits associated with them, including their dietary fiber content. Dietary fiber helps regulate diabetes, blood sugar levels, and weight loss.
How to make Multigrain Paratha
Who doesn’t like warm Multigrain Paratha? Make sure you pack them in a stainless steel lunch box that is insulated, to keep Multigrain Paratha not just hot, but also fresh.
The word "paratha" literally translates to "layers of cooked dough".