Three Grain Paratha ( Gluten Free Recipe)
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 11930 times
Soya flour, ragi flour and jowar flour combine to make these mildly spiced parathas. These flours are not only gluten free but also a good source of iron, calcium, fibre and protein.
- Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm. (4”) diameter, using a little jowar flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both sides.
- Serve immediately.
- To make puris with the same dough, knead into a hard dough instead of semi-soft dough at step 1. Roll them into 50 mm (2”) puris and deep-fry in hot oil till they are crisp and brown in colour from both sides. Cool and store in an airtight container.
Nutrient values (Abbrv) per paratha
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