Hariyali Paratha ( Gluten Free Recipe)
by Tarla Dalal
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Fenugreek leaves and sesame seeds are mixed with assorted flours in this tasty wheat flour free version of the popular gujarati thepla!
- Combine all the ingredients in a deep bowl and knead into semi-stiff dough using enough warm water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm (5”) diameter, using a little brown rice flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till it turns golden brown in colour from both sides.
- Serve immediately.
Nutrient values per paratha
|Vitamin A||93.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||3.1 mg|
|Folic Acid||17.1 mcg|
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