Hariyali Paratha ( Gluten Free Recipe)
by Tarla Dalal
30 Mar 2013
This recipe has been viewed 48263 times
Fenugreek leaves and sesame seeds are mixed with assorted flours in this tasty wheat flour free version of the popular gujarati thepla!
Hariyali Paratha ( Gluten Free Recipe) recipe - How to make Hariyali Paratha ( Gluten Free Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 6 parathas
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
Method
- Method
- 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.
Nutrient values per paratha
| Energy | 132 cal |
| Protein | 2.9 g |
| Carbohydrates | 20.7 g |
| Fiber | 2.2 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 93.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 3.1 mg |
| Folic Acid | 17.1 mcg |
| Calcium | 37.8 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 6.9 mg |
| Potassium | 162 mg |
| Zinc | 0.8 mg |
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