Gluten free cheela paratha/ Gluten free wrap/ Amaranth flour crepe wraps/ Rajgira flour cheela paratha

 Gluten free cheela paratha/ Gluten free wrap/ Amaranth flour crepe wraps/ Rajgira flour cheela paratha 

Cheela paratha is a hassle free wholesome and nutritious paratha in itself. It is prepared by making cheela batter and paratha combined together. 

Besan is also known as gram flour. It is well known that besan ka cheela is one of the healthiest and protein packed breakfast recipe. It us naturally gluten free, vegan and nutritious. 

Rajgira paratha is gluten free also known as amaranth flour. It provides plenty of fiber, protein and micronutrients. 

Recipe notes -

1. Add spices to taste.

2. Use luke warm water for kneading the dough.

3. Use rajgira flour for dusting. 

1. Ingredients for batter -

2 cup besan/ gram flour

To taste salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/4 tsp carom seeds/ ajwain

1 tsp kasuri methi

1-1/2 cup water

1 onion chopped

1 tomato chopped

1 capsicum chopped

1/2 cup coriander leaves chopped

2. For dough -

1 cup rajgira flour/ amaranth flour

1/4 tsp salt

1 tsp cooking oil

Less than 1/4 cup luke warm water

3. Other ingredients -

As needed mustard oil 

Method - 

1. In a mixing bowl add besan, salt, red chilli powder, turmeric powder, carom seeds and kasuri methi. Mix well.  

2. Add 1 cup water and mix well. There should be no lumps in the batter. 

3. Add 1/2 cup more water and mix well. 

4. Add onion, tomato, capsicum and coriander leaves. 

5. Mix everything well. Batter is ready. 

Method for dough -

1. Take a bowl mix rajgira flour, salt and oil. Mix well. 

2. Add luke warm water little by little and knead. 

3. Knead it to a soft smooth dough. 

4. Cover and keep aside for 10-15 minutes.  

Method for preparing cheela paratha -

1. After 15 minutes rub few drops of oil on your hand and knead it again. 

2. Divide dough into small balls. 

3. Take a ball and dust with flour. 

4. Place it on the kitchen top. 

5. Flatten it with a rolling pin just like round chapati.  

6. Heat tawa on medium slow flame till hot. Slow the flame. Place flatten chapati on the hot tawa. Cook for 1-2 minutes. 

7. Flip the side. 

8. Brush mustard oil on both sides.  

9. Cook it properly or till golden and crisp from one side. 

10. Remove it on the pate.  

11. Switch the flame to slow and pour a big spoon full of batter on the tawa. Spread it lightly. 

12. Place the cooked side of the paratha on the batter. Keep cooking on slow flame. 

13. Press it with the flat ladle. 

14. Drizzle oil on sides. Cook for 1-2 minutes. 

15. Flip the side and cook paratha also. 

16. Cook on medium slow flame till cheela is properly cooked or it is golden and crispy. 

17. Turn the side and cook paratha also.

For paratha wraps - 

1. Cut it from middle of the paratha down to one edge. 

2. Remove it on the plate. Fold it half way. 

3. Again fold it in a triangle. 

4. Paratha wrap is ready. 

For cheela paratha wraps - 

1. Turn the paratha side up and make a cut from middle of the paratha down to one edge. 

2. Fold it 1st way. 

3. Fold it 2nd way. 

4. Final fold it like a triangle. 

5. Cheela paratha wrap is ready. 

6. Place it in a serving plate. 

7. Serve hot with curd. 

Cook, Click & Post before you have a toast! 

Granola millet bars

 Granola millet bars 

Recipe notes -

1. Wash and soak foxtail millet for 2 hours. Drain it and spread it on kitchen napkin to dry completely. 

2. I have used quacker oats.

3. I have used Nutralite butter. 

4. Chop or slice nuts.

5. Dry dates are optional. If using then... soak dry dates in hot water for few minutes. Drain, chop and use. 

6. Cook everything on slow flame. 

7. Cool these granola bars completely then keep it in the fridge to set. 

Dry ingredients - 

1/4 cup foxtail millet

1 cup oats 

2 tbsp almonds sliced/ chopped

2 tbsp cashews chopped

2 tbsp walnuts chopped

2 tbsp melon seeds

2-3 dry dates chopped (optional)

1 tsp dry rose petals

Wet ingredients - 

1/2 cup honey

1 tbsp butter

1 tbsp sugar

1 tbsp water

1/2 tsp vanilla essence 

Method - 

1. Dry roast foxtail millet until golden. 

2. Remove it in the bowl and keep aside. 

3. Dry roast oats, almonds, cashews, walnuts, melon seeds and dry dates until golden. 

4. Remove it in the same bowl. 

5. Add dry rose petals and mix. 

6. Add butter in the wok. Heat it on slow. Add honey, sugar, water and vanilla essence. Let it cook on slow flame. Keep stirring continuously.  

7. When the mixture is bubbling then switch off the flame. 

8. Add millet oats mixture.  

9. Mix everything well. 

10. Line the tray with butter paper and grease it with butter. Transfer the mixture on it and flatten it with the back of the ladle or with another butter paper. Let is sit for 5 minutes. 

11. After 5 minutes cut it into bars. Keep aside for 10-15 minutes or cool it completely. Place it in the fridge to set.  

12. Granola millet bars are ready.  

13. Eat it anytime when craving for sweet. 

14. Store it in air tight container. 

Cook, Click & Post before you have a toast!