Methi Gluten Free Paratha With Ghee Recipe

An Indian flatbread made with amaranth gluten free flour and combine with fenugreek leaves makes this recipe high in protein, fiber and calorie dense. This option can be eaten by all the individuals who are supposed to eat gluten free food.

Nutritional info

  • 19.8 gm
    Carbohydrate
  • 1.4 gm
    Protein
  • 6.5 gm
    Total Fat
  • 38.7 mg
    Calcium
  • 1.2 mg
    Iron
  • 2.2 mg
    Vitamin C
  • 171.6 kcal
    Energy
  • 109.1 mcg
    Vitamin A
4.0 Flour Tbsp(31.0 gm) Rajgira
3.0 Chopped Tbsp(11.0 gm) Methi Leaves
1/2 Chopped Tsp(1.0 gm) Green Chilli
1/2 Grated Tsp(0.94 gm) Ginger
1/4 Tsp(0.44 gm) Jeera Powder
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(6.0 gm) Ghee
17.0 Ml(17.0 ml) Water
  • In a bowl, add 4 tbsp rajgira flour, 2 tbsp chopped methi leaves, 1/2 tsp grated ginger, 1/2 tsp chopped green chilli, 1/4th tsp jeera powder, 1/4th tsp salt, water and mix well.

  • Make dough out of it and roll it on rolling pin.

  • Add 1 tsp ghee and roast evenly.