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.
A to Z Indian Flatbreads:
A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
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Step by Step Pictures for making Hariyali Paratha
Hariyali Paratha | Methi Multi Grain Thepla from Gujarat
Ingredients Needed:
- 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.
Recipe
Hariyali Paratha | Methi Multi Grain Thepla from Gujarat
Ingredients
- 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
Instructions
- 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
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vaishalisabnani says
Hariyali is the word which even I picked for H , and I have been rather curious to know what the rest will post .
The multi gram parathas with methi look awesome , soft and well served with Dahi and achaar .
gayathriraani says
Without the wheat flour, the parathas have turned out so soft. I need to try this proportion as I always have problem with gf rotis. The addition of methi makes it so nutritious and colourful to look..
harini says
Love the gluten free version of the healthy paratha. They look super soft and well made.
Priya Suresh says
No wheat flour, wow such an interesting gluten free paratha, am sure this paratha will be a real blessing who have gluten intolerance. Hariyali paratha looks extremely nutritious and delicious.
Sowmya:) says
love these different flours in the thepala....it looks so soft and inviting! Yum! yum!
mayurisjikoni says
Lovely colour of the paratha. Love that its gluten free, an ideal dinner dish as its pretty light on the stomach.
Annapurnaz says
The way you have folded paratha shows how soft it must be. this multi flour methi paratha is not only good in taste but in nutrition quotient as well
Renu Agrawal Dongre says
This looks irrestible and that too it is gluten free, makes it more appealing. Yes such sort of thepla or paratha can be just enjoyed with pickle or curd.
Sandhya Ramakrishnan says
Love that you used different flours to make this Hariyali Paratha! Looks so delicious and love that it is soft as well.
Padmajha PJ says
I too picked up Hariyali for H and then changed the name. This gluten free version sounds interesting .The roti has turned out so well Srivalli!
Simply Tadka says
Addition of different flours in one paratha.. makes more healthy version.
code2cook says
hariyali paratha surely taste great with simple curd, having mixes of flours makes it healthy and flavorful.