Sweet flaxseed paranthas

I’ve never been big on breakfast. I know it’s the most important meal of the day, but i just cannot manage to eat a heavy breakfast every morning. Most mornings are either toasted bread with jam/honey or fresh fruits and nuts with nut butter. One day I came across this very easy recipe by Nisha Madhulika (she is my Indian food goddess!) and I just had to try it. It is light, pairs beautifully with tea and is so easy to make.


I have been reading numerous articles about how healthy flaxseeds are, but I didn’t really know how to substitute it into my food. Flaxseeds don’t really have a flavour of their own. The best way to consume flaxseed is in powder form. You can substitute a part of your dough with flaxseed powder when making bread or roti. It is best to freshly powder flaxseeds as they stay fresh in seed form. Let’s get to the recipe!



For the dough

1 cup atta

1/2 cup water

1 tablespoon oil

salt to taste

For the filling

1/4 cup flaxseed powder*

3 tablespoons sugar

1 heaped tablespoon ghee

Edit: A couple of friends pointed out that while flaxseeds are healthy, using sugar and ghee – not so much. There is a simple substitute to that. Jaggery! Swap out the sugar and ghee for jaggery and once the jaggery melts it should hold the filling together as well as give it a nice caramel-y crunch!



  1. Prepare the dough, cover with a damp cloth and set aside to rest. Prepare the filling in the meanwhile.
  2. Mix flaxseed powder, sugar and ghee or jaggery if you prefer and combine well. Your filling is ready.
  3. Break off guava sized balls of dough and flatten with your fingers. Stuff with 1 tablespoon filling, make a ball and then roll it out like you would a roti. Don’t roll it out too thin though. Make sure your filling isn’t leaking out.
  4. Fry the roti on a medium low flame till both sides are golden brown. The sugar will carmelise giving the parantha a nice crunch and taste!
  5. Enjoy with hot cup of tea!

Note: Roast 1/8 of a cup of flaxseeds on a medium low flame and then grind to a fine powder. It’s best to always use freshly ground flaxseed. If you can’t always grind up fresh powder, just powder a batch and store it in a leak-proof bad in the freezer.



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