¼ cup Maize flour—Makkai ka atta (Corn meal NOT corn flour)
¼ cup glutenfree flour mix
¼ cup besan (chickpea flour)
½ tsp chilli powder
½ tsp coriander powder
1 tsp green chilli ginger paste
¼ tsp turmeric powder
1 medium sized onion grated
1 medium sized tomato grated
2 tsp fresh coriander chopped finely
2 tsp fresh spring onion greens chopped finely
Salt to taste
Extra 2 tablespoon each finely chopped tomato and fresh spring onion greens chopped finely
Instructions
Take all the ingredients in a bowl and mix to a soft but stiff dough. You may not require any water. Water content in onion and tomato will be enough to bind the flours. Add a tsp oil if necessary.
Rest it for 10 minutes if possible.
Make 4 balls out f the dough and roll it medium thick by dusting some rice flour. It should not be too thin.
Top with a tsp of tomatoes and greens and lightly roll pressing the vegetables on top of the roti
Gently remove and add it to the hot pan, vegetable side up.
Cook on both sides adding a tsp of oil.
Recipe by Dairy Free Gluten Free Recipes at https://dairy-free-glutenfree-diet.com/2018/10/rajasthani-tikkar-paratha/