Rajgira Paratha ( Gluten Free Recipe)
by Tarla Dalal
Added to 26 cookbooks
This recipe has been viewed 45527 times
Though not very commonly used, rajgira flour combines beautifully with potatoes in these peppery parathas. The potatoes ensure that the parathas remain soft. Serve these parathas with spicy green chutney and curds.
- Combine the rajgira flour, potatoes, pepper powder and salt in a bowl and knead into semi-soft dough using enough water.
- Divide the dough into 4 equal portions and roll out a portion into a circle of 150 mm (6”) diameter, using a little rajgira flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
- Serve immediately with green chutney and fresh curds.
Nutrient values per paratha
|Vitamin A||127.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||3 mg|
|Folic Acid||1 mcg|
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