A gluten-free paratha made with rice flour, flavored with a variety of finely chopped greens and herbs including fresh dill, coriander, curry leaves, and more. It offers a unique taste and can be enjoyed with homemade achar.
1: Bring water to boil in a pot.
2: Add salt and oil to the boiling water.
3: Add rice flour and mix till flour absorbs all water.
4: Transfer mixture to a dish and let it cool down completely.
5: Meanwhile, chop all the greens, onion, and herbs.
6: Crush the green chilies and ginger.
7: When dough mixture is cooled, add a little oil and knead the dough with hands.
8: Add all the chopped ingredients and adjust salt.
9: Knead until the dough becomes smooth and soft.
10: Divide dough into equal parts and make balls, flattening them.
11: Generously coat with dry rice flour and roll out using a rolling pin.
12: Sprinkle more flour on both sides if it starts sticking while rolling out.
13: Cook on tawa, flipping both sides, and add butter or ghee if desired.
