10 minsDelicious spicy flatbread made of gluten free besan flour. Makes a great travel food, and can be eaten on its own.
Nutritional info
- Ingredients
- Step-by-step
2 Tbsp(19.0 gm) Besan
1 Tbsp(9.0 gm) Wheat Flour (Whole)
1 Tsp(0.92 gm) Coriander Leaves(Chopped)
1/8 Tsp(0.27 gm) Red Chilly(Powder)
1/4 Tsp(0.74 gm) Hing
1/8 Tsp(0.56 gm) Salt
1 Tsp(4.0 gm) Ghee
As Required(20.0 ml) Water
In a mixing bowl, take 2 tbsp besan, 1 tbsp wheat flour, 1/4th tsp hing, 1/8th tsp red chilli powder, 1 tsp chopped coriander leaves, 1/8th tsp salt and mix well.
Adding a little water, knead it into a soft dough.
Rolling it in a ball, coat them very lightly with wheat flour, flatten them and make it in a circular roti shape using a rolling pin.
Heat a nonstick tava on a low flame and roast the roti on it. Flip and spread 1 tsp ghee on the paratha.
Allowing it to cook, make sure both sides are browned well.
Garnish with coriander.
Serve hot with bhaji.
