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

ingredients
4 Tbsp(31.0 gm) Rajgira (Flour)
ingredients
2 Tbsp(8.0 gm) Methi Leaves(Chopped)
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1/2 Tsp(1.0 gm) Green Chilli(Chopped)
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1/2 Tsp(0.94 gm) Ginger(Grated )
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1/4 Tsp(0.44 gm) Jeera Powder
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(4.0 gm) Ghee
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As Required(10.0 ml) Water
  • In a bowl, add 4 tbsp rajgira flour, 2 tbsp chopped fenugreek leaves, 1/2 tsp chopped 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 oil and roast evenly.