Why recepie famous for?
Fenugreek leaves and sesame seeds are mixed with assorted flours in this tasty wheat flour free version of the popular gujarati thepla!
Ingredients
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup brown rice flour (chawal ka atta)
1/2 cup jowar (white millet) flour
1/4 cup besan (bengal gram flour)
2 tsp sesame seeds (til)
1 tsp ginger-green chilli paste
a pinch of sugar
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
brown rice flour for rolling
oil for cooking
Instructions
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
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