I bring to you today delicious finger licking old family recipe of a herbal chapati / paratha / herbal tortilla traditionally made with sorghum flour and tons of ( maybe that is a little exaggeration!! but lots nonetheless!!) ghee. Even sorghum is gluten free but it is a much drier grain and more difficult to work with than quinoa flour and you have also to use lot of oil or ghee for it to be soft .Well I will bring you the original recipe too but I am quite excited about making the same with quinoa flour .The result is truely herbilicious.
I see lot of interest for the gluten free recipes but not as many comments as to if you have tried it ,how is the result ,do you find the measurements appropriate, results as expected or not, any difficulties or challenges? I am open to suggestions and candid comments .Because your input not only paves the way for better future recipes but also helps other people wanting to try out the same.
- 1 3/4 cup quinoa flour
- 100ml cup and a couple more tablespoons of water
- 1/2 cup finely chopped mint and cilantro
- 1 small onion finely chopped
- 1 green chilli or jalepeno finely chopped
- 2 cloves garlic finely chopped
- 1 tsp. cumin seeds
- 1/2 tsp red chilli powder or cayenne pepper
- salt to taste
- 3-4 tbsp.oil or ghee
- Little dry quinoa flour to roll the chapati
- Rolling pin
- Marble or wooden board
- Cast iron or non stick skillet
- Mix the flour with all the ingredients except oil.
- Now slowly add the water and knead the dough.You may add a tbsp. oil so that the chapati/ paratha are soft.
- Soon the dough starts to take shape and come together, as the quinoa flour is sticky compared to wheat flour, lot of dough will be sticking to your hands.
- At this stage use a little oil to grease your palm and knead the dough, this will help some dough to come off your palm. For the remaining dough sticking on to your palm use a butter knife to scrape it.
- Now use a little more oil and the knead the dough a little more and form it into a smooth glistening ball .Do not leave the dough for more than 10-15 minutes as the moisture from onions and herbs makes it wet and sticky. (if that happens use some dry flour to soak up the extra moisture)
- Divide this dough into 6 – 8 balls of equal size. Meanwhile heat a seasoned cast iron griddle or nonstick skillet.
- Roll the ball between both your palms and make a smooth ball ( it would not be smooth like quinoa chapati because it has so many herbs and onions)
- Roll the ball in dry flour and with a rolling pin carefully roll it out an inch or two and carefully peel it off the board and roll it in the dry flour again. Use a spatula to peel it off the board as it will break and crack easier than plain quinoa chapati but still much easier than other gluten free flours like millet, corn ,sorghum etc.
- Carefully continue to roll and repeat the above step till you have a circle of 4-5 inch in diameter ( with practice you can make a bigger circle without it breaking apart ) of even thickness.
- Carefully peel it off the board and place it on the heated skillet on medium heat.
- This herbal tortilla / paratha will be thicker than the chapati and WILL take few minutes longer to cook because of its thickness but believe me the result justifies the time spent!!!
- Use a paper towel or a clean dish towel to press the thicker edges so that they are well cooked.
- Turn it few times at regular intervals, apply little ghee and press the edges so that there are no uncooked areas left, also ensuring that it does not become crisp and stays soft. You will see nice brown spots now and rest of the paratha with a golden hue.
- Do not let these instructions overwhelm you, with practice you wil get finger licking results!!! Patience has never had a sweeter reward or should I say SAVOURY reward!!!!
- Brush the tortilla with little ghee on both sides wrap it in clean cheese cloth and keep in a covered glass dish or steel container so that they stay soft.
- Serve with plain yoghurt spiced with black pepper and ground roasted cumin powder and ENJOY!!!!