This paratha builds softness into the dough itself rather than relying on stuffing or excess fat. Thick yoghurt acts as both tenderiser and flavour carrier, while fresh herbs are kneaded directly into Aashirvaad High Fibre Atta with Multigrains. The atta’s six-grain blend- wheat, soya, chana, oat, maize, and psyllium husk- absorbs moisture gradually, allowing the dough to stretch cleanly without tearing. The result is a paratha that cooks evenly on the tawa, stays pliable after cooling, and delivers steady flavour and fibre in every bite without tasting coarse or heavy.

Chipotle Mushroom Paratha pairs smoky chilli warmth with finely cooked mushrooms inside a soft yet resilient wheat casing. Using Aashirvaad 100% MP Sharbati Atta ensures the dough absorbs moisture evenly, rolls without cracking, and seals the filling securely. The recipe focuses on drying the mushroom mix properly and cooking the paratha at the right heat so flavours stay bold while texture remains balanced.

Indian kitchens believe that if you can mash it or knead it, you can turn it into a paratha. And nothing puts that theory to the test better than this recipe for soya chunk manchurian paratha. The stuffing is made from soya manchurian, using Aashirvaad Soya Chunks, because they’re fat-free and high in protein (53g/100 g). The dough also uses Aashirvaad Shudh Chakki Atta, made with 0% maida and 100% whole wheat. The result is a protein-rich, delectable paratha that will have everyone asking for seconds.