Flaxseed Parantha is a delicious easy new version of Indian Punjabi bread. It is a yummy & full of flaxseed nutrients, good for breakfast or lunch or dinner too.
This version is much easier to cook than stuffed paranthas, if you follow the right steps in the beginning, you can make it with ease. Slowly you will get a hang of it.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
15 mins 20 mins 35 mins 2 Serving
Whole-wheat flour – 1 ½ cup
Green chili – 1 (very finely chopped – without seeds) – optional
Green coriander – 3 tablespoons (very finely chopped) – optional
Onion – 1 small (finely chopped) – optional
Salt per taste –
Red chili powder – ¼ teaspoon
flaxseed – ½ teaspoon
Water for kneading the flour
- In a large bowl knead the flour with water. Keep adding water little by little till the dough becomes one big lump. Then keep it aside covered for 5 minutes. While resting the dough ensure that the dough is not very dry.
- After that knead it for another 2-3 minutes to become very smooth and soft.
- Take some dough and make a ball, pat it on both side with dry flour & flatten it with hands. Now on a rolling board with the rolling-pin make roll out the flattened dough to reach about 4-inch diameter.
- At this moment heat the tawa or the flattened pan or plain griddle.
- Now add salt & red chili powder & spread out on this rolled out dough all across properly. After this adds flax seeds & spread evenly all cross the width on parantha.
- Now make a cut in the parantha from any one side till the center point and start rolling it to make a cone shape. `Once the cone is ready, press & flatten it with hands. Now roll this flattened round shape dough with rolling-pin to make bigger size parantha. Doing this way will make it a layered parantha.
- Now grease the pre-heated tawa with oil and place the layered flaxseed flattened parantha bread on it, when the bubbles of air start to show and the color of the parantha starts to get darker on topside, grease the topside also with oil and after that flip the parantha.
- Now cook it by pressing gently with spatula on both sides, keep flipping and pressing on the sides and the center portion equally.
- When both the sides turn golden brown the parantha is ready. Don’t burn the paranthas, keep checking & maintaining the heat.
Note: The Flaxseed Parantha can be served with curd, raita and pickles or any dry, semi dry or curry too.
Try to keep all flax seeds inside, not on the edges or else while rolling them they tend to come out.