Paratha Crisps with Spicy Hummus turn everyday ingredients into a party-ready appetiser. Made using Aashirvaad High Fibre Atta with Multigrains, the baked paratha crisps are crisp, sturdy and fibre-rich, while the hummus brings creamy heat and balance—perfect for dipping, sharing and stress-free entertaining.
Ingredients
UNITSIngredients
For the Paratha Crisps:
2 cupsAashirvaad High Fibre Atta with Multigrains
½ tspSalt
1 tbspOil
as required Water for kneading
for brushingOil
For the Spicy Hummus:
1½ cupsBoiled chickpeas
2 clovesGarlic
2 tbspTahini
2 tbspLemon juice
3 tbspOlive oil
½ tspCumin powder
½ tspSmoked paprika or red chilli powder
to tasteSalt
as requiredCold water for blending
Follow
Directions
Description - Step 1
Prepare the Multigrain Dough
Add Aashirvaad High Fibre Atta with Multigrains to a mixing bowl along with salt. This atta contains a nutritious blend of six grains: wheat, soya, chana, oat, maize and psyllium husk, making it naturally higher in dietary fibre while retaining the familiar taste of classic AASHIRVAAD Atta. Gradually add water and knead into a smooth, firm dough. Add oil and knead briefly to finish. Cover and rest for 15 minutes.
Description - Step 2
Roll and Par-Cook the Parathas
Divide the rested dough into equal portions. Roll each portion into a thin paratha, slightly thinner than your everyday roti. Heat a tawa and lightly cook each paratha on both sides without browning fully. This par-cooking step helps set the structure while keeping the parathas flexible for cutting. Remove and cool completely.
Description - Step 3
Cut and Bake into Crisps
Preheat the oven to 180°C. Cut each paratha into triangles or shards. Arrange them in a single layer on a baking tray. Brush lightly with oil on both sides. Bake for 12–15 minutes, flipping once halfway, until evenly golden and crisp. Thanks to the fibre-rich multigrain blend, the crisps hold their structure well without turning brittle or greasy.
Description - Step 4
Prepare the Spicy Hummus
Add chickpeas, garlic, tahini, lemon juice, olive oil, cumin powder, smoked paprika and salt to a blender. Blend until smooth, adding cold water gradually to reach a creamy but thick consistency. The hummus should be bold and slightly spicy to contrast with the neutral, crunchy paratha crisps. Taste and adjust seasoning.
Description - Step 5
Cool and Store
Allow the paratha crisps to cool completely before serving. Cooling helps them firm up further. Once cooled, they can be stored in an airtight container for up to two days, making them ideal for advance party prep.
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Easy
Appetizer
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