Hariyali Paratha ( Gluten Free Recipe)
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 53 cookbooks
This recipe has been viewed 21167 times
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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.