Ingredients

  • 75g rice flour
  • 75g gluten-free plain flour, plus extra for dusting
  • 150g chickpea flour
  • 3 tbsp vegetable oil
  • 150ml semi-skimmed milk

Method

  1. 1

    Place the three different flours in a bowl and add 2 tbsp oil. Slowly add the milk and mix until it all comes together. Lightly knead for 2 minutes, then cover with cling film and set aside for 10 minutes. 

  2. 2

    Divide the paratha dough into 8 equal pieces, then thinly roll out each to a large circle. Roll up each circle into a loose log, then roll into a spiral. Roll this out again to a flat circle around 3mm in thickness. Repeat with the remaining dough and keep them covered.

  3. 3

    Heat a wide heavy frying pan over a medium heat with the remaining oil. Add the parathas in batches and cook for 2-3 minutes on each side, until light golden and cooked through. Keep warm while you cook the remaining parathas. Serve with your favourite curry. 

Nutritional Details

Each serving provides
  • Energy 749kj 179kcal 9%
  • Fat 5.4g 8%
  • Saturates 0.7g 4%
  • Sugars 1.5g 2%
  • Salt 0.05g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1830kj/437kcal

Each serving provides

28.1g carbohydrate 2.1g fibre 4.4g protein

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