Chawli leaves parantha

25m    Serves 4 People     

This Bengali recipe is usually made with maida

  • ¼ tsp salt
  • 1 tbsp ghee
  • 1 tsp coconut oil
  • 1 tbsp psyllium husk
  • ¼ cup coconut flour
  • 1 green chilli
  • 6 tbsp water
  • 2 garlic cloves
  • 50g chawli leaves
  • Heat a pan with oil over low heat, add chawli  leaves, green chilli, garlic, and a pinch of salt.
  • Saute until tender and grind into smooth paste.
  • In a bowl, add coconut flour, psyllium husk, ground paste, remaining salt and warm water. Knead to the consistency of a paratha dough.
  • Cover and let the dough rest for 20 minutes.
  • Divide the dough into 3 uniform balls. Place a dough ball between two pieces of parchment paper and roll into a thin, round shape using a rolling pin.
  • Heat a non-stick tawa on medium heat and place the paratha. Sprinkle with ghee and cook for 2 minutes on each side.
  • Serve warm with your favourite accompaniment.