By Aditi Saraswat
July 18, 2026
Reimagine the iconic flaky Malabar paratha with whole wheat flour in place of maida. This healthy version gives you the same crisp, buttery layers with a soft bite, making it a wholesome match for curries and stews, for a leisurely weekend breakfast.
2 cups whole wheat flour (atta) 2 tbsp fine semolina (sooji) 1 tsp sugar ½ tsp salt 2 tbsp olive oil or melted ghee ¾ cup warm milk (or as needed) 2 tbsp curd 2 tbsp ghee for layering 1 tbsp oil for cooking
In a bowl, mix whole wheat flour, semolina, sugar, salt, curd, oil, and warm milk to knead a soft, smooth dough. Keep it for at least 15 to 20 minutes.
Divide the dough into equal portions and roll each to make a thin sheet. Brush generously with ghee, and lightly dust with some flour to get the flaky layers.
Fold the sheet in thin pleats as you would for a fan. Roll each of them into a spiral, tuck the end beneath, and keep it for about 10 minutes.
Flatten each of the spirals gently to make a medium-sized paratha. Roll them nicely without pressing them too hard to maintain the light and layers.
Cook the paratha on a hot tawa with a little oil until both sides turn crisp and golden.
Gently clap the prepared paratha between your palms so that the layers get separated before serving.