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Wheat-free Multi-flour Paratha

This is diet special wheat-free paratha shared by one of my friend who lost 30 kg of weight in the span of just 8 months. This Paratha is one of the breakfast meal in her diet plan. It is delicious, nutritious and very filling. This multi-flour paratha made with four types of flour and so many spices is the best choice for diabetic people too. The flours used in the recipe are lower in glycemic index and some of the spices used have the characteristics of reducing blood glucose. To make it gluten-free, you can add pearl millet flour instead of barley flour.

The spices were dried roast and crushed with hand using mortar-pestle, which gives nice aroma and flavor of roasted spices to the paratha. You can also add chopped vegetable to the dough to make it more healthy.

Prep time: 20 M

Cook time: 10 M

Serves: 3

Ingredients:

Flour

1 cup Sorghum flour (Jowar)

1 cup Barley flour (Jav) (for making gluten-free, you can add pearl millet flour instead of Barley flour)

2 cup Bengal gram flour(Besan)

1 cup Finger millet flour (Ragi)

2 and 1/2 Coriander seeds

1 and 1/2 tsp Cumin seeds

2 tsp Flax seeds

1 tsp Carom seeds

1 and 1/2 tsp Fennel seeds

1 tsp Fenugreek seeds

1/2 tsp chili powder

1 tsp Turmeric powder

1/4 tsp of Asafoetida

Salt to taste.

Water as per requirement

Preparation method:

For spice powder:

Take Coriander seeds, Cumin seeds, Carom seeds, Fennel seeds and Flax seeds in a pan.

Dry roast it for 5 minutes or till all spices release aroma and uniformly heated.

Let it cool down and transfer to the mortar-pestle and crush it to make coarse powder.

Then take fenugreek seeds in a pan and dry roast it. Let it cool and make a fine powder in mortar-pestle.

(You can add it with rest spices but big chunks of it may give a bitter taste). So, crush fenugreek seeds separately to make a fine powder.

Take all four types of flour in a large bowl, mix it well and put aside a little bit of flour for dusting while rolling.

Add both spice powder, turmeric powder, chili powder, asafoetida, salt to taste to the flour mixture and mix it well.

Then start kneading the dough by gradually adding water to it till everything comes together and becomes a non-sticky and soft dough.

Make equal balls of dough. Take one of them, dust with flour and flatten it with a rolling pin to make a round paratha.

Transfer it to the pan and let it cook till you get little spots on it.

Flip it and apply ghee(clarified butter) on it. Flip it again and roast it appropriately with a spatula.

Serve hot with curd or tea.

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Wheat-free multi-flour paratha
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