Saatdhan Parathas

by Tarla Dalal

Saatdhan Parathas is an Indian flat multigrained bread.

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Accompaniments

Dahi Bhindi ki Subji
Radish Koftas in Kadhi
Tamatar ki Kadhi

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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.

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Preparation Time: 10 mins.
Cooking Time: 15 mins.
Makes 10 parathas.
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Ingredients

3 tbsp whole wheat flour (gehun ka atta)
3 tbsp jowar (white millet) flour
3 tbsp bajra (black millet) flour
3 tbsp ragi (nachni / red millet) flour
2 tbsp besan (Bengal gram flour)
3 tbsp maize flour (makai ka atta)
2 tbsp rice flour (chawal ka atta)
1 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1/2 cup grated bottle gourd (doodhi / lauki)
1/2 cup grated carrot
1 tbsp chopped coriander (dhania)
4 tbsp low fat curds (dahi)
1 tsp oil
salt to taste

Method

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