by Tarla Dalal
Added to 334 cookbooks
This recipe has been viewed 26263 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.
|Amt||Energy||Protein||Cho||Fat||Vit A||Vit C||Calcium||Iron||F. Acid||Fibre|
|25 gm||56 kcal||1.8 gm||10.3 gm||0.9 gm||116.9 mcg||0.7 mg||24.6 mg||0.7 mg||6.0 mcg||0.3 gm|
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