Hariyali Paratha is a healthy gluten free version of thepla, with the goodness of greens and the spices added makes it a filling and satisfying meal anytime.
I was planning to make either a roti or a poori with complete greens, however, when I had checked my recipe index, I realized I have made all possible versions already. I have two versions of Palak Pooris, a complete hariyali roti, all using wheat flour. So I decided to with different flours.
In this gluten free version, I have used assorted mixed flour and fresh methi leaves. I made it for our dinner and served it with just pickle and curd which was more than enough as I had added spices to the dough itself.
I had only Harabhara Paratha or Poori for other H’s, I decided I would settle with Hariyali Paratha, which is my H in the AtoZ Flatbreads and More, where I am doing AtoZ Indian Flatbreads. If you are curious to know whats H in the AtoZ Dosa Varieties, check out.
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Step by Step Pictures for making Hariyali Paratha
Hariyali Paratha | Methi Multi Grain Thepla from Gujarat
- 1/2 cup Fenugreek Leaves Methi, finely chopped
- 1/2 cup Rice Flour
- 1/2 cup Jowar Flour
- 1/4 cup Besan / Chickpea Flour
- 1/2 Ginger grated
- 1 to 2 nos Green Chilli
- A Pinch Sugar
- A Pinch Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tsp Red Chilli Powder
- 1 tsp Cooking Oil
- Salt to Taste
- Rice flour for rolling
- Cooking Oil for cooking
How to make Hariyali Paratha
- Wash and drain the leaves. Chop them finely.
- In a bowl, add all the flours along with rest of the ingredients except for cooking.
- Adding water as required, knead to a soft dough. Keep it covered aside for 10 mins.
- Pinch out equal balls and dust well before rolling out to 6 diameter rotis.
- Heat a tawa and grease well. Cook the rotis with oil on both sides.
- Serve with Pickle and Curds.