Gluten Free Sattu paratha/Roasted Gram Flour Flat Bread

Gluten free Sattu Paratha /

Roasted Gram Flour Flat Bread

For stuffing:

·         1 cups - roasted Chana dal powder (sattu) india  US

·         5 - Cloves garlic, chopped fine or grated

·         3 - green chilies, chopped

·         2 tsp - coriander leaves, chopped

·         2 tsp - Lime juice

·         1/2 tsp – ajwain

·         ¼ tsp- Kala jeera/black cumin

·         salt to taste

·         4 tsp - Mustard oilhttp://amzn.to/2r0q2s9

For dough:

·         1 cups -Rice flour

·         1 cup- Tapioca flour *

·         ¼ cup- buckwheat flour

·         4 tsp- oil

·         1/4 tsp – salt                                                                                                                             *(Soak the tapiaco pearl balls/saboo dana which are easily available in any grocery store and make the powder it's amazing how it holds the flour make it easy to bake make flat bread stuff flat bread and it makes it soft)

*

1.    For stuffing:

2.    Mix all the stuffing ingredients with sattu/,

For  dough:

3.    Add 1 tbsp of rice flour to some boiling water  and stir it until to a sticky consistency

4.    Let it cool down a little add the rest flour and salt

5.    Knead the flours, adding the required amount of water to make a soft dough.

For making  paratha:

6.    Divide the dough into small portions.

7.Take a portion of the dough curve out a bowl shape with the help of the thumb

8.    Place a portion of the mixture (approx 2 tsp) in the middle, enfold the filling

9.    Then with the pressure of the fingers and palm shape it to a flatbread don't try to make it too thin otherwise the contents will burst out.

10.    Cook on a flat pan, applying oil/ghee till both sides are cooked and golden brown in color.

11.  Serve with pickles.

Cheesy flat bread from Rice flour and buckwheat

   Cheesy flatbread (roti) 

  from Rice flour and buckwheat.This simple recipe can be carried along when going for a trip.

   Ingredients

•          1 cup chopped spinach leaves
•          1/2 cup grated cheese (75g)
•          2 eggs
•          3 tablespoon rice flour
•          2 tablespoon buckwheat flour
•          2 tsp tapioca flour
•          2 tbsp oil
•          Salt 
•          Pepper

Preparation

      Step 1

     Wash, peel and chop spinach leaves.

      Step 2

      Place into a bowl and add the grated cheese, eggs, flours, salt, pepper leaves and oil.Combine and make a nice smooth dough and divide them equally into balls.

      Step 3

     Now press them with your palms to make some flatbreads(rotis). Heat up the cast iron frying pan on medium heat.

      Step 4

     Cook the bread and flip them when one side is slightly brown. After cooking both sides put some oil and make sure to flip it to get the pieces of bread evenly greased. Serve hot with some pickles.  

Aloo paratha (Spiced Indian Stuffed Potato Flatbread)

Ingredients

For The Dough

2 cup rice flour

1/4 cups buckwheat flour (kuttu ke atta)

2 tbsp melted ghee/groundnut oil

Salt to taste

For The Stuffing

2 cups boiled, peeled and mashed potatoes

2 tsp mustard oil

1 tsp cumin seeds (jeera)

1/2 cup finely chopped onions

1 tbsp finely chopped green chillies

1 tbsp finely chopped ginger

Salt to taste

1/2 tsp chilli powder

2 tsp dried mango powder (amchur)

Finely chopped coriander leaves

Other Ingredients

Rice flour for rolling

Ghee for cooking and greasing

Procedure

For the stuffing

1.    Heat the oil and add the cumin seeds

.

2.    When the seeds crackle, add the ginger and sauté on a medium flame for 1 to 2 minutes

.

3.    Add the green chillies, onions mix well and sauté on a medium flame for 1 minute.

4.    Add the potatoes, salt, chilli powder, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

5.    Off the flame and add the coriander leaves,mix well and keep aside.

For the dough

1.    Take some water warm it and add a little of the rice flour stir it continuously to make a sticky paste

2.    After some time add the rest flour mix it roughly and leave aside

3.    Start making a smooth dough after some time by kneading it and make sure it's not too sticky!

The final part (stuffing and cooking)

1.    Divide the dough into equal portions and with the help of the thumb press and try to make a nice deep bowl shaped mould

2.    Place a little stuffing in its center (don't put a lot like in wheat ones otherwise it will blast)

3.    Bring together all the sides in its center and seal tightly.

   

4.    Roll into a circle of (4”) diameter circle with a little flour with the help of the palm pressing on a board

   

5.    Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.

6.    Repeat with the remaining dough and stuffing to make more parathas.

7.  Serve immediately with fresh curds(optional but tastes great J).