If you love parathas and are also gluten-sensitive, here’s what will help: Making the perfect gluten-free paratha. Although it comes with practice and patience, there are some important tips and tricks that can be helpful. I hope this column will answer all your doubts.
Here are some key points to know before you start rolling Bajra Paratha:
1. Always remember, when you’re kneading gluten-free flour, you always want to use fresh flour. The concept of keeping the dough refrigerated is equivalent to a bad tasting paratha, if you are able to roll hard.
2. If your flour is homemade, sieve it. No matter how delicious Bajra Paratha may sound, making a good Paratha is still a dream for many beginners in this journey of Bajra.
3. Don’t underestimate the power of measurement. Usually it is a 1:1 ratio of boiling water and millet flour, but be open to some last minute adjustments for the correct consistency of the dough.
4. Once the dough is formed, quickly start rolling for fresh and soft parathas. Millet is rich in fiber. They absorb water faster than other grains such as whole wheat and rice. If not used immediately, the dough will turn into a hard mass.
5. You can go eco-friendly and skip the parchment paper. Palms and fingers will work beautifully if you know the technique. Check out the attached video.
6. As soon as you start rolling, keep a bowl of water nearby. Wet your fingers and start spreading the dough as shown. With a few extra drops of water, your high-fiber grain will stretch better, and you’ll have fewer cracks.
7. Once you have added the stuffing and flattened the dough, use your palms to spread it further. Be slow as many cracks will require your attention. Get them fixed before they start to grow out.
8. Now, about the stuffing – the trick is to make it fine and smooth. If you are adding any vegetables to the stuffing, make sure everything is finely chopped.
9. Once the disc is formed between your palms, re-heal the cracks. Avoiding this step can lead to a big mess.
10. Do not try to roll completely between the palms. Put the half rolled paratha in a pre-heated iron pan. Here, follow the process of spreading the dough like I have shown in the Bajra Dodoh recipe on my Instagram IGTV. Please remember, you have to be gentle; Keep your fingers wet while spreading.
11. Once rolled, know that it is a millet paratha and you cannot turn it too quickly. Flip only when it is cooked from one side.
12. Keep trying and keep improving. Winters are the best time to enjoy hot parathas with your favorite pickle and a cup of tea.
Please note, if you are just starting out on the millet journey, limit your millet consumption for the initial 2-3 weeks. Try to stick to one millet (cereal) for at least two days and avoid mixing grains. Once you learn the hack for kneading a gluten-free dough, you can figure it out fry, corn brine, millet pus, even more.
Benefits of Bajra Paratha
It manages diabetes, promotes good gut health as the fiber content acts as a prebiotic. It is a good source of antioxidants that will keep you healthy cancer at bay and will also keep your heart healthy.
(Shalini Rajni is a millet coach and founder of Crazy Kadchi. She holds innovative millet cooking workshops for all age groups.)
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