by Tarla Dalal
Added to 374 cookbooks
This recipe has been viewed 60009 times
As the name suggests, this paratha uses a combination of 7 different flours to nourish your body with nutrients like proteins, vitamin A, iron, calcium and fibre. I usually make these parathas on Sundays for brunch as these are very tasty and I only need to make kadhi or raita to complement them. You can replace or skip a flour if it is not usually stocked on your kitchen shelf.
- Combine all the ingredients and knead into a soft dough, using water if required.
- Divide the dough into 10 equal portions.
- Roll out each portion into a circle of 125 mm. (5") diameter using flour to roll the paratha.
- Cook each paratha over a tava (griddle) till both sides are golden brown in colour.
- Serve hot.
Nutrient values (Abbrv) per serving
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