Simple Multigrain Prantha
Lunch • India
How to Make Simple Multigrain Prantha (Traditional & Healthy Version)
Simple Multigrain Prantha is a wholesome North Indian flatbread, beloved for its nourishing blend of grains and its earthy, robust flavor. Prantha, also spelled as paratha, has deep roots in Punjabi and North Indian cuisine, commonly served during lunch or breakfast with achar (pickle), dahi (curd), or sabzi. Using a mix of regional flours like atta (whole wheat), jowar (sorghum), bajra (pearl millet), and besan (gram flour), this recipe offers an authentic taste reminiscent of rural Punjab and Haryana, where multigrain breads are staples for their health benefits and satiating properties. The multigrain prantha is particularly popular during winter months and festive occasions like Lohri, when hearty foods are favored. Its crispy exterior and soft, flavorful interior make it a comforting meal. Traditionally cooked on a tawa (griddle), this prantha is a perfect balance between taste and nutrition, appealing to those seeking a healthy, vegetarian Indian meal. The combination of grains provides a richer flavor than regular wheat prantha, with a nutty undertone and a satisfying bite, making it a great choice for those tracking calories and nutrients.
Ingredients(for 2 pranthas per serving)
- 1/2 cup Whole wheat atta (गेहूं का आटा)
- 1/4 cup Jowar flour (sorghum (ज्वार का आटा))
- 1/4 cup Bajra flour (pearl millet (बाजरे का आटा))
- 2 tbsp Besan (gram flour (चना))
- 2 tbsp Fresh coriander leaves (धनिया पत्ती, finely chopped)
- 1 Green chilli (finely chopped, हरी मिर्च) - optional
- 1/2 tsp Ajwain (carom seeds (अजवाइन))
- 1/2 tsp Salt (नमक, to taste)
- 2 tsp Ghee (for cooking (घी)) - optional
- as needed Water (for kneading dough)
Instructions
- 1
In a large mixing bowl, combine atta, jowar, bajra, besan, salt, ajwain, coriander leaves, and green chilli. Mix well.
5 minutes
Use fresh coriander for more aroma and flavor.
- 2
Gradually add water to the mixture and knead into a soft, pliable dough. Cover and rest for 10 minutes.
10 minutes
Resting the dough makes prantha softer.
- 3
Divide the dough into equal balls. Dust each ball with dry atta and roll into a 6-inch circle.
3 minutes
Roll gently to avoid tearing. Use a chakla-belan for traditional rolling.
- 4
Heat a tawa (griddle) on medium flame. Place a rolled prantha and cook for 1 minute, then flip.
2 minutes
Ensure tawa is evenly heated for uniform cooking.
Why This Dish is Healthy
Multigrain prantha is a smart choice for those seeking a high-fiber, nutrient-rich meal. The blend of grains supports digestive health, helps regulate blood sugar, and keeps you full for longer. Its low glycemic index makes it suitable for diabetics, and the protein content supports muscle repair. By reducing ghee, it becomes a weight-loss friendly lunch option within Indian cuisine.
This Simple Multigrain Prantha is packed with complex carbohydrates, dietary fiber, and plant-based protein from the combination of atta, jowar, bajra, and besan. Jowar and bajra are rich in iron, magnesium, and B vitamins, while besan adds protein and keeps the prantha light. Coriander leaves provide antioxidants, vitamin C, and minerals. Using minimal ghee keeps the fat content in check, making it ideal for calorie-conscious individuals.
Pro Tips
- 💡Tip 1: Mix grains fresh for best flavor and nutrition.
- 💡Tip 2: Use lukewarm water for kneading softer dough.
- 💡Tip 3: Cook on medium flame for crispy yet soft prantha.
Storage & Serving
Store cooked prantha in a cloth-lined box for up to 8 hours. Refrigerate leftovers in an airtight container for up to 2 days. Reheat on tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
