Mais flour parathas are ideal for every meal and offer a gluten-free alternative to paratha on wheat base. Let us learn how to make them quickly and easily.
Roti is a staple in almost every Indian meal. Getting gluten -free has many problems because Roti is also based on wheat. Test many flour alternatives without luck. Nothing came really close to the texture or taste. The traditional Indian Maki da Atta did not work because it left a aftertaste and looked for us for Saag. Makki da Atta is too brittle when he tries to roll out a thinner paratha or roti with warm water. This is true unless you are ready to use a thing when mixing a very, very hot water that we do not like to do ourselves.
We navigated in the food ranks and discovered corn flour to MASEKA and decided to try it out. You can make tortillas (which it is usually used), rotis, parathas and even pancakes.
These parathas are exceptionally good for a variety of dishes such as ours: Chana Masala, Chicken Vindaloo or Alooo Gobi. Also with something Achahar, Dahi and Ghee.
What ingredients do I need to make flour flour paratha?
- Masa Harina Mais flour: Found on their typical food market. Alternative brands should work, but have not yet tested them. You still experiment with different recipes with this brand.
- Salt: Regular table salt that can be found in every grocery store.
- Rapese oil: Every watch heat oil works instead of rapeseed oil.
- Warm water: Warm tap water.
- Oil for frying pan or Tava: Extra heavy oil to coat the pan while tend to glue.
Ingredients
- 2 cups of Harina
- 1/2 teaspoon of salt
- 1 tablespoon of rapeseed oil
- 1.5 cups of warm water
- Oil for pan or tava
Instructions
- Mix in a large bowl of Masa flour, salt, 1 tablespoon and warm water. Steam the large fabric cover and put aside for 5-6 minutes.
- Knead the dough for 5-6 minutes. Then make it in small, palm size (approximately 2.5 inches).
- Place the dough balls between 2 leaves wax paper and press down with the bottom of a large pot.
- Heat a tava or rib and brush them with a little oil so that the paratha does not stick.
- Cook the paratha on one side for 30 seconds and turn around and repeat on the other side.
- Place the paratas in a warmer Roti -fed with a cloth, otherwise these parathas dry out.
Notes
You need a tava or a griddle, a wax paper or aluminum paper (one side with oil) and a wide 2 -hand pot to push down the paratha.
