Methi Bajra Paratha (Millet Gluten Free and Vegan Bread) – Manjula’s Kitchen

Combine all of the components for paratha collectively, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you happen to don’t have contemporary fenugreek leaves use dry methi referred to as Kasuri Methi.

Make the dough utilizing scorching water, you will want about 1/2 cup of water. Dough ought to be agency and pliable. Notes: dough ought to be put together simply earlier than making paratha.

Dived the dough into 4 equal components, oil your palm and roll them between your palms, to make them spherical petites.

Warmth the skillet on medium excessive warmth. To check, sprinkle a few drops of water on the skillet. The water ought to sizzle straight away.

Roll the paratha in about 6” circle, roll them between two items of plastic that makes the rolling straightforward, I’m utilizing zip log bag.

Place the methi bajra paratha over the skillet. When begin to change coloration, flip it over. You’ll discover some golden-brown spots.

After a number of seconds, unfold one teaspoon of oil on the aratha. Flip it once more and frivolously press the with a spatula. Flip once more and press with the spatula ensuring the paratha is golden-brown on either side.

Repeat similar course of for the remaining.