Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
28/01/2026
Making vegetable parathas gut-friendly isn't simply cutting out ingredients; it’s making sure you use the right types of ingredients. By using softer cooked vegetables, using the right fibre-balanced flour (atta), and using gentler fats to cook the parathas, the number of digestive issues should decrease, parathas may be more filling, and you should notice a reduction in bloating after eating.
Any time someone makes vegetable parathas, they are inevitably left in a grey area regarding gut health. On one hand, they seem nutritious; however, if you add certain items to your paratha or add too much: the wrong types of raw vegetables, too much 'heavy' fat, or the wrong type of flour, it can result in a paratha breakfast that can create a bloated feeling for hours afterwards. The good news is that by making better choices for any of these ingredients, vegetable parathas can be a positive addition to your overall gut health. This article will help you understand which vegetables support digestive health, which types of vegetables should be avoided (or rarely eaten), and how the type of flour you use is likely to impact how healthy your gut feels after eating a vegetable paratha.
The most common mistake when creating parathas is keeping the vegetables raw or undercooked. Raw grated carrot, cabbage or beetroot may seem to be great additions; however, when you use these raw ingredients, they may create digestive challenges to anyone with sensitive intestines due to the abrasiveness of the raw fibre. Sautéing or soft-cooking vegetables will reduce their structural integrity, and it will make nutrients easier for your body to absorb because these vegetables are cooked. Cooked lauki, pumpkin, cooked spinach, or cooked shredded carrot will blend more easily into flour than when combined with raw items, and will produce far less of a bloated feeling after eating a vegetable paratha.
Nutritious, but pesky: broccoli, cauliflower, and cabbage can be difficult to digest as they quickly ferment in your gut (especially when they’re packed tightly into dense dough). If you do choose to use these vegetables, make sure to cook them well and limit your portions. Adding digestive spices such as ajwain or cumin will help digest these, but remember to eat them in moderation if you tend to be gassy.
Vegetables are not the only thing that can cause digestive problems; atta can too. For example, Aashirvaad High Fibre Atta with Multigrains is an excellent choice for gut health due to its combination of wheat and soya, chana, oats, maize, and psyllium husk, which create structured fibers rather than harsh fibers. Three rotis made from Aashirvaad High Fibre Atta provide almost 35% of a person's daily fibre needs without irritating the digestive tract with scratchy fibres. This balance is important for people transitioning from consuming low-fibre diets to consuming high-fibre diets.
On the days when your stomach feels off, it is best to eat simpler parathas. Aashirvaad Select 100% MP Sharbati Atta allows vegetables to take the lead in dishes without putting too much fibre in them to overwhelm the digestive system. The high water absorption of Aashirvaad Select 100% MP Sharbati Atta produces soft dough that results in naturally tender rotis that are easy to digest. By pairing Aashirvaad Select 100% MP Sharbati Atta with mild vegetables like bottle gourd or spinach, meals will be gentle and delicious.
People often assume that a vegetable paratha is like a stuffed paratha. Because of the heavy filling, intensity is increased, so there is an impact on digestion too. When you make the dough, add the vegetables right into it instead of having separate fillings. Excessive amounts of ghee or oil, especially when frying, will ruin all of your good gut-friendly intentions. A light brushing is a better choice than a heavy roasting.
Using spices can help improve digestion; however, using the right spices is important. Ajwain, cumin, and ginger will promote digestion; using too much chilli can irritate the gut lining. Remember that vegetable parathas made for gut health should be warm rather than hot.
Aashirvaad Shudh Chakki Atta is the best option for ensuring that you are consistently eating gut-friendly vegetable parathas. Since it is made from 100% whole wheat and has no maida, it absorbs moisture well, making the parathas light without making them heavy. The consistency of the grind also allows for regular digestion and typically works well with most vegetables, while not overwhelming the gut.
Vegetable parathas are not only about restrictions; they are also about using the correct attas, cooking and matching vegetables with the appropriate attas, using moderate amounts of fats, and using texture to create the desired effect on your gut. If you make vegetable parathas correctly, they will not only make you feel better after eating them; they will also benefit your gut over time.
