Recipe type: Breakfast
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.
- 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
- ½ tsp turmeric powder (haldi)
- 1½ tsp chilli powder
- ½ cup grated bottle gourd (doodhi / lauki)
- ½ cup grated carrot
- 1 tbsp chopped coriander (dhania)
- 4 tbsp low fat curds (dahi)
- 1 tsp oil
- salt to taste
- 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.