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! 

Bajra onion paratha/ Pearl millet onion paratha/ Millet onion paratha

 Bajra onion paratha/ Pearl millet onion paratha/ Millet onion paratha 

There are several foods which are known to be immunity enhancers. But, according to scientists and doctors millets are also known to be a promising immunity boosters. Due to it's nutritional properties consumption of millets in reasonable quantity helps people to improve their immune function and to fight with the on going infection. 

Bajra onion paratha is scrumptious, gluten free and nutritious paratha. Addition of spices, coriander leaves and onions gives it a nice crunch and makes it a healthy and tasty treat. Bajra onion paratha is loaded with a good amount of proteins, fibre and nutrients. It is a healthy and best way to enjoy the wholesome immunity enhancer treat because there is no dish which can replace the joy of comfort meal. The best way to enjoy it's crispiness and crunchiness is to consume this paratha when it is pipping hot. 

Quick tips - 

1. Add spices to taste.

2. Instead of olive oil.... Any cooking oil can be used.

3. Use warm water for kneading the dough. (I have used 4-5 tbsp warm water).  

Ingredients - 

1 cup bajra flour/ pearl millet flour

1 onion finely chopped

2 tsp olive oil

1/2 tsp carom seeds (ajwain)

To taste salt

1/4 tsp turmeric powder

1/4 tsp red chilli powder

1/2 cup coriander leaves chopped

As needed warm water 

Method -

1. In a bowl mix bajra flour, onion, coriander leaves, oil, salt, red chilli powder, turmeric powder and carom seeds. Mix well. 

2. Add water (2 tbsp at a time) and mix well. 

3. Knead it to a soft dough.

4. Cover and keep aside for 5 minutes.

5. Place a foil paper on the kitchen top. Grease it with few drops of oil. Take a small ball from the dough, place it on the greased foil.

6. Dip your fingers in water and spread it like paratha. 

7. Heat tawa on medium slow flame.  Slow the flame and grease the tawa. 

8. Take foil on your hands and put roti side down on hot tawa, take off the foil. 

9. Drizzle oil on sides and over the paratha and cook on slow flame till bottom side is light brown. 

10. Cover and cook on slow flame for 2-3 minutes or till the top dries up.

11. Remove the lid.

12. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. 

13. Cook till both sides are golden and crisp. 

14. Perfectly crispy cooked bajra onion paratha is ready. 

15. Transfer to a serving plate. 

16. Serve with curd, pickle and salad. 

Cook, Click & Post before you have a toast!