FLAX SEEDS

Flax Seed Multigrain `Paratha`

A wholesome, fibre-rich paratha made with flax seeds and multigrain flour — nutty, nutritious, and perfect for a healthy breakfast.

10

PREP MINS

COOK MINS

SERVINGS

DIFFICULTY

What You Need

Whole Wheat Flour (atta) 1 cup

Flax Seeds (roasted & ground) 3 tbsp

Bajra Flour ¼ cup

Jowar Flour ¼ cup

Onion (finely chopped) 1 small

Green Chilli (chopped) 1–2

Fresh Coriander (chopped) 2 tbsp

Carom Seeds (ajwain) ½ tsp

Salt to taste

Water (for kneading) as needed

Pure Ghee (for cooking) as needed

How To Make

Dry roast flax seeds on low flame for 2–3 minutes. Cool and grind coarsely. Keep aside.

In a mixing bowl, combine wheat flour, bajra flour, jowar flour, ground flax seeds, ajwain, and salt.

Add chopped onion, green chilli, and fresh coriander. Mix well.

Add water gradually and knead into a soft, smooth dough. Rest for 10 minutes.

Divide into equal balls. Roll each into a medium-thick paratha using a rolling pin.

Cook on a hot tawa with ghee on both sides until golden brown spots appear. Serve hot with curd or pickle!

PRO TIPS

Always grind flax seeds coarsely — fine powder loses its nutty texture in the paratha
Rest the dough for at least 10 minutes for softer, easier-to-roll parathas
Cook on medium flame — high flame burns the outside while leaving inside raw
Serve immediately with fresh curd for best taste and nutrition

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