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Gluten-Free Millet Chives Flatbreads served in a steel plate with some Maharashtrian Takachi kadhi or yogurt soup in a brass bowl and flowers seen in the background. A garnish of chives and jaggery is on the flatbread.

Gluten-Free Millet Chives Flatbread (Bajra Garlic Chives Paratha)

Gluten-Free Millet Chives Flatbread is an instant and healthy wheat-free paratha recipe made using gluten-free flour Bajra or Pearl millet.
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Servings: 4 Paratha

Ingredients

  • 1 Cup Pearl millet Flour - Bajra
  • 1 teaspoon sesame seeds
  • ½ Cup chives chopped
  • ½ Cup yogurt/curd
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • Salt
  • 2-3 tablespoon lukewarm water if required
  • 1-2 tablespoon of oil or ghee for shallow frying.

Instructions

Making of Paratha Dough

  • Chop the chives and clean them well under water several times.
    ½ Cup chives chopped
    Chives Cut into small pieces
  • Drain the excess water and keep it aside.
  • In a large bowl add the pearl millet flour, chives, yogurt, sesame seeds, turmeric powder, red chili powder, and salt.
    1 Cup Pearl millet Flour, 1 teaspoon sesame seeds, ½ Cup chives chopped, ½ Cup yogurt/curd, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, Salt
    Dough mixture in a bowl.
  • Mix everything and make a semi-soft dough. (Not too soft not too hard)
  • If required add lukewarm water to make the dough, a tablespoon at a time.
    2-3 tablespoon lukewarm water if required
  • Let the dough rest for at least 30 minutes. (I had time so I rested it for 90 minutes)
    The kneaded dough in a bowl.

Shaping the parathas/flatbread

  • The well hydrated rested dough.
    Rested dough in a bowl.
  • Divide the dough into the equal size or lemon size (about an inch in diameter) portions.
    Dough divided into lemon size balls.
  • Roll the dough using a rolling pin and board, to form a paratha (3-4 inch) / circular flatbread.
  • If rolling by the rolling pin is difficult, use a clean slightly wet muslin cloth or a kitchen towel.
    Paratha is ready to be dabbed on a clean wet kitchen towel.
  • Gently press the dough ball on the cloth to form a paratha (3-4 inch) / circular flatbread.
    Paratha shaped and ready to be cooked.
  • If required, use a little oil or water to help in shaping the paratha. (Simply wet your fingers)

Shallow frying the paratha

  • Heat a griddle/tawa.
  • Lightly grease it with oil.
    1-2 tablespoon of oil or ghee for shallow frying.
  • Once slightly hot, flip the paratha on the griddle/tawa.
  • Do the cooking on the medium stove.
  • Sprinkle or apply some water on the top. This helps in not letting the paratha too dry.
    Bajra Chives paratha being cooked on the bottom.
  • Let it cook on the underside for a minute or two.
  • Once the top gets dry, flip and cook on the other side for a minute or two.
    Bajra Chives paratha being cooked on the other side.
  • Now shallow fry the paratha on a medium stove, using oil or ghee until cooked from both the sides.
    1-2 tablespoon of oil or ghee for shallow frying.
    Cooked Bajra Chives paratha.
  • Repeat for the remaining.
  • Store the parathas in clean dry muslin cloth wrapped up in a box.

Notes

  • Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
  • Any millet can be used. (Read above for substitutions)
  • Video recipe coming soon