Diet parathas is an easy, simple, and healthy recipe featuring 4 types of parathas, specially designed for weight loss. These parathas are made using a variety of vegetables, mixed flours, and a balanced blend of spices, making them both nutritious and satisfying. In this recipe, I have used more vegetables and less grain, which helps reduce calories while increasing fiber, vitamins, and overall health benefits.
To keep it light and diet-friendly, I have used very little oil, making these parathas perfect for those who are trying to lose weight or maintain a healthy lifestyle. They are also a great option for people with diabetes, as they are easy to digest and help in better blood sugar control.
In this recipe, I am sharing four varieties: dudhi (bottle gourd) paratha, kala chana paratha, palak (spinach) paratha, and a simple masala paratha. These are quick to prepare, require no rolling, and taste great on their own or with curd or green chutney. Do give this healthy and tasty recipe a try!
Key Tips for Making a Healthy and Diet-Friendly paratha
- Firstly, in all these parathas, I use more vegetables and less flour, which makes them low in calories and high in fiber and protein. For the flour, I use jowar, bajra, and gram flour (besan), which is an excellent source of protein. This combination makes the parathas gluten-free and easy to digest.
- Secondly, knead a soft dough so that the parathas remain soft even after cooling. There is no need to roll them—simply press the dough on a wet nylon cloth or plastic sheet to shape thin parathas.
- Lastly, roast the parathas on a medium-high flame until they turn slightly brown on both sides. Use a small amount of ghee while roasting, as it is a good source of healthy fats. Consuming about 10–12 grams of ghee per day can be beneficial even during weight loss.
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Diet parathas recipe | paratha for weight loss | paratha recipe for diet
Ingredients
For green chilli paste for all parathas
- 4-5 spicy green chilli
- 1 inch ginger
- 6-7 garlic cloves
- 1 tsp cumin seeds
For dudhi paratha
- 1 cup grated dudhi
- 1 tbsp green chilli-ginger-garlic paste
- ½ cup coriander leaves
- ¼ tsp ajwain
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp sesame seeds
- Salt to taste
- 1 tsp red chilli flakes
- 1 tsp lemon
- ¼ cup jowar flour
- ¼ cup bajra flour
- ¼ cup besan
- Ghee for roasting
For kala chana paratha
- ½ cup soaked kala chana
- Some coriander leaves stems
- Some curry leaves
- 2 tbsp water or as required
- 1 tbsp green chilli-ginger-garlic paste
- ¼ cup chopped onion
- ¼ cup coriander leaves
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp sesame seeds
- ½ tsp red chilli flakes
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp chaat masala
- 2 tbsp curd
- 1 tsp lemon juice
- ¼ cup jowar flour
- ¼ cup bajra flour
- Salt to taste
- Ghee for roasting
For palak paratha
- 1 cup chopped palak leaves
- 2-3 garlic cloves
- 1 pieces paneer
- 2 green chilli
- ¼ cup coriander leaves
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ¼ cup curd
- ½ tsp red chilli flakes
- ½ tsp oregano
- 1 tsp sesame seeds
- ¼ cup jowar flour
- ¼ cup bajra flour
- ¼ cup besan
- Garnish with sesame seeds
- Ghee for roasting
For masala paratha
- ¼ cup jowar flour
- ¼ cup bajra flour
- ¼ cup besan
- 1 tsp coriander powder
- ½ tsp red chilli flakes
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- ¼ cup chopped onion
- 2 tbsp chopped tomatoes
- ¼ cup chopped coriander leaves
- 1 tsp green chilli-ginger-garlic paste
- 4 tbsp curd or as required
- Ghee for roasting
Instructions
Making green chilli–ginger–garlic paste
- In a mixer jar, add 4–5 spicy green chillies, 1 inch ginger, 6–7 garlic cloves, and 1 tsp cumin seeds. Grind it into a coarse paste without adding water. Keep it aside.
Making dudhi paratha
- Take medium-sized dudhi pieces, remove the skin, and grate them using a large-hole grater. You will need 1 cup of grated dudhi.
- Then, in the grated dudhi, add 1 tbsp green chilli–ginger–garlic paste, ½ cup coriander leaves, ¼ tsp ajwain, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp sesame seeds, salt to taste, 1 tsp red chilli flakes, and 1 tsp lemon juice. Mix well.
- Add ¼ cup jowar flour, ¼ cup bajra flour, and ¼ cup besan. Mix well and knead a soft dough.
- Take a small portion of the dough. Wet a nylon cloth, place the dough ball on it, and spread it with wet fingers to make the paratha.
- Heat a tawa and spread a little ghee. Place the paratha on the tawa, remove the wet cloth, and roast it with ghee on medium-high flame until it turns slightly brown on both sides.
- Dudhi paratha is ready. Serve with curd.
Making kala chana paratha
- In a mixer jar, add ½ cup soaked kala chana, some coriander stems, some curry leaves, and 2 tbsp water. Grind it coarsely.
- Transfer the mixture to a mixing bowl and add 1 tbsp green chilli–ginger–garlic paste, ¼ cup chopped onion, ¼ cup coriander leaves, ½ tsp cumin seeds, ½ tsp fennel seeds, 1 tsp sesame seeds, ½ tsp red chilli flakes, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp chaat masala, 2 tbsp curd, and 1 tsp lemon juice. Mix well.
- Add ¼ cup jowar flour and ¼ cup bajra flour. Mix well and knead a soft dough.
- Take a small portion of the dough. Wet a nylon cloth, place the dough ball on it, and spread it with wet fingers to make the paratha.
- Heat a tawa and spread a little ghee. Place the paratha on the tawa, remove the wet cloth, and roast it with ghee on medium-high flame until it turns slightly brown on both sides.
- Kala chana paratha is ready. Serve with curd.
Making palak paratha
- In a mixer jar, add 1 cup chopped palak leaves, 2–3 garlic cloves, a piece of paneer, 2 green chillies, ¼ cup coriander leaves, ½ tsp turmeric powder, 1 tsp coriander powder, and ¼ cup curd. Grind it into a paste.
- Transfer the paste to a bowl and add ½ tsp red chilli flakes, ½ tsp oregano, 1 tsp sesame seeds, and salt. Mix well.
- Add ¼ cup jowar flour, ¼ cup bajra flour, and ¼ cup besan. Mix well and knead a soft dough.
- Take a small portion of the dough. Wet a nylon cloth, place the dough ball on it, and spread it with wet fingers to make the paratha.
- Heat a tawa and spread a little ghee. Place the paratha on the tawa, remove the wet cloth, and roast it with ghee on medium-high flame until it turns slightly brown on both sides.
- Palak paratha is ready. Serve with curd.
Making masala paratha
- In a mixing bowl, add ¼ cup jowar flour, ¼ cup bajra flour, ¼ cup besan, 1 tsp coriander powder, ½ tsp red chilli flakes, ½ tsp turmeric powder, salt to taste, 1 tsp cumin seeds, 1 tsp sesame seeds, ¼ cup chopped onion, ¼ cup chopped coriander leaves, 2 tbsp chopped tomatoes, and 1 tbsp green chilli–ginger–garlic paste. Mix well.
- Add 4 tbsp curd and knead a soft dough.
- Take a small portion of the dough. Wet a nylon cloth, place the dough ball on it, and spread it with wet fingers to make the paratha.
- Heat a tawa and spread a little ghee. Place the paratha on the tawa, remove the wet cloth, and roast it with ghee on medium-high flame until it turns slightly brown on both sides.
- Masala paratha is ready. Serve with curd.
Notes
- Proportion of 3 flours should be same.
- Knead soft dough for paratha
- Roast paratha on medium-high flame.