Parantha Rajasthani, blending of three flours and adding spices and pastes adds great taste to this parathas



  1. Combine all the ingredients in a bowl and add very little water if required as tomato puree is added, knead into a soft-stiff dough.
  2. Divide the dough into 8 equal portions.
  3. Roll out into a circle of 125 mm. (5″) diameter using little flour for rolling.
  4. Cook on a hot tava, using little oil, until both sides are golden brown.
  5. Repeat with the remaining dough to make 7 more parathas.
  6. Serve hot with pickle on curd

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