Stuffed Buckwheat Paratha ( Gluten Free Recipe )
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 21771 times
A typically mexican style stuffing adds volume and taste to these buckwheat parathas, which need just a bowl of soup to add up to a filling meal. Buckwheat flour can also be replaced with maize flour in these delicious parathas.
- Combine all the ingredients in a deep bowl and knead into soft dough, using enough water.
- Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling.
- Cook each roti very lightly on a hot tava (griddle) and keep aside.
- Divide the stuffing into 6 equal portions and keep aside.
- Just before serving place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve immediately.
- For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe.
Nutrient values (Abbrv) per paratha
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