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
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, combine atta, jowar, bajra, besan, salt, ajwain, coriander leaves, and green chilli. Mix well.
Step 2 · Gradually add water to the mixture and knead into a soft
Gradually add water to the mixture and knead into a soft, pliable dough. Cover and rest for 10 minutes.
Step 3 · Divide the dough into equal balls
Divide the dough into equal balls. Dust each ball with dry atta and roll into a 6-inch circle.
Step 4 · Heat a tawa (griddle) on medium flame
Heat a tawa (griddle) on medium flame. Place a rolled prantha and cook for 1 minute, then flip.
Step 5 · Apply a little ghee on both sides and cook until golden brown spots...
Apply a little ghee on both sides and cook until golden brown spots appear. Press edges gently for even browning.
Step 6 · Repeat with remaining dough balls
Repeat with remaining dough balls. Serve hot with dahi or achar.
Why this recipe 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.
A note on tradition
Prantha is a staple in Punjabi, Haryanvi, and Rajasthani households, often enjoyed as a hearty meal during winter or festivals like Lohri. Multigrain versions are traditionally made to use the seasonal grains harvested in rural India. Served with homemade dahi or achar, prantha is a symbol of North Indian hospitality and warmth, commonly packed in lunchboxes or enjoyed at family gatherings.