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5 min
12/02/2026
Parathas have been considered comfort food for years now, and recently, parathas have been infused with many other healthy ingredients. Think millet, barley, chia, and flax, as ancient grains and seeds are getting added to your regular dough and becoming nutritionally packed. The intention is not to complicate the way you cook, but to take your everyday meal and make it smarter.
The superfood paratha is reflecting a changing approach to eating thoughtfully while still being familiar to people. By combining millets with the highest quality whole wheat flour and adding fibre-rich seed and multigrain blends to your dough, you’re creating layered nutrition along with improved texture. The secret is bringing the right balance of elasticity, moisture control and depth of flavour to allow the ancient grain to be used together with the modern whole wheat to make more functional and satisfying everyday breads.
Millets have been around for ages. These include two specific types: ragi (finger millet) and bajra (pearl millet). They’re resilient crops and are rich in nutrients, making them an integral part of Indian food culture. Incorporating millets into your base/preparation will not sacrifice softness; it simply will require a bit of adjustment in proportions.
The best way to develop a millet paratha recipe using a strong wheat base is to use the Aashirvaad Select 100% MP Sharbati Atta because it has a very smooth dough functionality. The flour is sourced exclusively from Madhya Pradesh and consists of uniform golden colour grains, which will allow for excellent water absorption properties, resulting in a considerable degree of pliability in the dough, even when blended with other heavier flours like ragi or bajra. In conclusion, this creates a paratha that will remain pliable for a longer period due to the dough being developed using a very strong wheat flour.
Ragi adds both rich flavour and colour to your paratha, while bajra provides an earthy flavour and texture that is very rustic. Both are excellent choices when creating a millet-based paratha that has a hearty yet light feel.
Many households will use a combination of Aashirvaad Shudh Chakki Atta and either ragi or bajra for their paratha. Aashirvaad Shudh Chakki Atta is a finely milled whole wheat flour, which allows for excellent moisture retention in the dough and is very important when you use millets, as they will dry out the dough and make it difficult to shape and roll.
The key is balance in the blending. You still want enough flexibility to roll out the dough, but you also want the earthy flavour when tearing it apart. The intent is not to substitute wheat, but instead to add to it.
Seeds entirely transform the use of parathas made from your basic millet dough by using seeds such as chia or flax. The seeds do not change the flavour of the paratha; they simply add subtle texture to the dish.
Flax seeds can add some nutty flavour and toasted crunch when toasted on the tawa. Chia seeds, once added to the dough and allowed to hydrate, help to add extra levels of dietary fibre as well as structural support, without visibly changing the appearance of the dough. When added to Aashirvaad High Fibre Atta with Multigrains (made from six different whole grains: wheat, soya, chana, oats, maize, and psyllium husk), the addition of these seeds is also a very intentional way to enhance the overall nutrition of the finished product.
This is an example of functional food without sacrificing comfort.
Having a strong foundation is more important than any type of combination you might want to top your dish with. A recipe for millet parathas is based on ratios (the right balance between using enough flour or the right amount of dough) and dough behaviour (if you have too little flour, it’s going to fall apart, if you have too much flour, you won’t know how it should behave)
This is how your choice of brand will silently influence your results. For example, Aashirvaad Select 100% MP Sharbati Atta helps with moisture and improves the texture of your doughs, even when using other coarse-grain combinations with it. Aashirvaad Shudh Chakki Atta is made with no maida (refined flour) and 100% integrated whole wheat flour, giving you the best of both worlds. Aashirvaad High Fibre Atta with Multigrains provides you with a complete range of grains you can use together so that you can simply make your recipes without separating the different ratios.
Consider this layering of strengths. You get the softness of the Sharbati wheat, the structure of the whole wheat, and the nutrition of the millet and seeds.
These superfood parathas are not merely for health fans; they are meant for busy professionals, growing youngsters, or any person who wants their comfort food to function just a little bit more than that. A paratha recipe with millet will easily hold your choice of spiced paneer, sauteed vegetables, or the topping of homemade white butter. You will feel lighter; you will feel fuller for a longer period of time; and you will feel less like you consumed something 'good' and more like you are 'nourished' when finished with the meal.
The modern-day paratha is not moving away from tradition; it is returning to and reclaiming the ancient grains as well as whole wheat in addition to better choices for your base flours, such as Aashirvaad High Fibre Atta with Multigrains, Aashirvaad Select 100% MP Sharbati Atta, and Aashirvaad Shudh Chakki Atta.
At times, the simplest upgrade is just via the flour itself.
