By Aditi
January 24, 2026
Multigrain parathas are a smart upgrade to your everyday rotis. Prepared with a mix of flours, they are filling and loaded with the goodness of various grains.
1 cup whole wheat flour (atta) ¼ cup jowar flour ¼ cup bajra flour ¼ cup ragi flour 1 tsp salt ½ tsp carom seeds (ajwain) 1 tbsp oil or ghee ¾ cup warm water (as required) Ghee/oil for roasting
In a large bowl, add all the flours, salt, and ajwain. Mix them well so that everything is distributed evenly before kneading.
Add a little oil and gradually pour warm water into the flour, mixing everything gently to make a soft, pliable dough which is smooth but not sticky.
Cover the dough and keep it resting for about 20 minutes. This will help tougher flours like bajra and ragi to soften.
Divide the dough into equal portions. Roll every ball gently to make medium-thick paratha.
Heat the tawa and cook the paratha on medium heat, from both sides, until golden spots appear.
Apply ghee or butter and serve hot with curd, pickle, or any curry or dal.