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Faral Gluten free roti

(262)Farali Paratha

Ingredients

  • 1 cup home made farali flour
  • OR
  • ½ cup Rajgira flour or whole.
  • ¼ cup Moraiya flour or whole.
  • ¼ cup Sabudana flour or whole.
  • ½ cup Kutti Dara flour or whole.
  • 1 tbsp. Ghee.
  • ½ cup Curd.
  • ¼ cup finely chopped Coriander leaves.
  • ½ tsp. Salt.
  • ½ tsp. Black pepper powder.
  • 1 tsp. Cumin seeds.

Method

  1. Dry roast all four grains on slow flame for 5 minutes. keep aside.
  2. Dry roast Cumin seeds and keep aside.
  3. Once cool, grind all together with cumin and black pepper into coarse flour.
  4. Add ghee, curd, salt and coriander leaves in one cup of flour and knead soft dough with the required quantity of water.
  5. OR you can also use marinated grated bottle guard or cucumber for kneading the dough instead of water.
  6. Divide the dough into 6 equal parts.
  7. Each dough ball rolls into 3 to 4 mm. thick paratha and roast it in ghee.
  8. Serve hot paratha with Green chutney and farali Dahi bataka nu shak or as you wish.
Farali paratha

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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