Suji Ka Paratha Recipe – Fluffy Semolina Flatbread

Discover the delightful flavors of Suji Ka Paratha, a unique and satisfying Indian flatbread made with a blend of fine semolina (rava) and whole wheat flour. This paratha stands apart thanks to its simple combination of warming spices like cumin, ajwain, fresh ginger, and an optional touch of green chilli. Wholesome and soft on the inside yet crisp on the outside, Suji Ka Paratha is perfect for a hearty breakfast, light lunch, or quick dinner. Serve these golden flatbreads alongside cool yogurt and zesty pickle for a comforting, homestyle meal.

What makes this recipe truly special is the versatility of the dough; while this version is plain, you can easily customize it with fresh herbs, leafy greens, or even a pinch of extra masala for a flavor boost. The mix of semolina and wheat flour ensures each paratha is not only tender but also extra filling, keeping you energized throughout the day. Loved for its crisp edges and soft crumb, this paratha is a staple in many homes and pairs beautifully with dal, curries, and chutneys.

Suji Ka Paratha Recipe – Fluffy Semolina Flatbread

Print Recipe

By Malini Serves: 6 Prep Time: 5 minutes Cooking Time: 30 minutes

Ingredients

• 2 cup water
• 1 tsp oil
• ¼ tsp salt
• 1 cup rava / suji / semolina, fine
• ½ cup wheat flour / atta
• ¼ tsp kashmiri red chilli powder
• ½ tsp cumin powder / jeera powder
• ¼ tsp ajwain / carom seeds
• 1 chilli, finely chopped
• 2 tbsp coriander, finely chopped
• ¼ tsp salt
• ½ tsp ginger paste
• oil for roasting

Instructions

1

Bring the water, oil, and first portion of salt to a boil in a saucepan. Gradually add fine semolina while stirring, cooking until the mixture thickens like upma. Let cool a bit.

2

Transfer the cooked semolina to a large mixing bowl. Add wheat flour, red chilli powder, cumin powder, ajwain, green chilli, fresh coriander, the remaining salt, and ginger paste.

3

Knead gently for about 5 minutes, forming a soft, pliable dough. If needed, sprinkle a little wheat flour to avoid stickiness—no extra water should be necessary.

4

Divide the dough into equal balls and flatten each slightly. Dust lightly with wheat flour.

5

Roll each portion into a medium-thick disc, similar to traditional paratha.

6

Heat a tawa or flat skillet over medium flame. Cook each rolled paratha for about a minute on one side.

7

Flip, drizzle or brush lightly with oil or ghee, and press gently using a spatula. Cook until both sides are golden and crisp, flipping once or twice.

8

Serve hot with dal, raita, and your favorite pickles.

Notes

Tips:
Use only fine semolina to ensure the dough comes together smoothly., Do not add extra water while kneading; the moisture from cooked semolina is sufficient., You can mix in chopped onions, but serve immediately as they release moisture., Try adding spinach, mint, or more spices for a flavor variety., Always roll gently to prevent tearing and achieve even thickness for best results.