Yoghurt
& Herb Dough Paratha For Soft, High Fibre Breakfasts

Name: ~Yoghurt~ & Herb Dough Paratha For Soft, High Fibre Breakfasts
Total time: 40 min
Yield: 1
Cuisine: Indian
Ingredients: For the Dough:; 2 cups Aashirvaad High Fibre Atta with Multigrains; ¾ cup Fresh yoghurt (thick, plain); ¾ teaspoon Salt; 2 tablespoons Fresh coriander leaves, finely chopped; 1 tablespoon Fresh mint leaves, finely chopped; 1 small Green chilli, finely minced; ½ teaspoon Cumin seeds; 3 tablespoons Water; For Cooking:; 2 tablespoons Ghee (for roasting)

40 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

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.

Ingredients

UNITSIngredients

For the Dough:

2 cupsAashirvaad High Fibre Atta with Multigrains

¾ cupFresh yoghurt (thick, plain)

¾ teaspoonSalt

2 tablespoonsFresh coriander leaves, finely chopped

1 tablespoonFresh mint leaves, finely chopped

1 smallGreen chilli, finely minced

½ teaspoonCumin seeds

3 tablespoonsWater

For Cooking:

2 tablespoonsGhee (for roasting)

Yoghurt

Yoghurt & Herb Dough Paratha For Soft, High Fibre Breakfasts

Ingredients

Yoghurt
& Herb Dough Paratha For Soft, High Fibre Breakfasts