3 cups chick pea, lentil or mung bean flour, or a combination
¾ teaspoon salt
1 cup warm water
Vegetable oil for brushing the breads and for frying.
Fenugreek cilantro chutney:
2 tablespoons ground fenugreek (spice section)
2 tablespoons mustard seeds
1 bunch cilantro, tough stems removed
1 jalapeno pepper
4 garlic cloves
1 inch piece fresh ginger
2 tablespoons sugar
¼ cup lemon or lime juice
Instructions
Chickpea Lentil Paratha
Mix all dough ingredients together and knead for just about one minute. Brush the dough with oil and let rest a few minutes. Divide into 8 balls.
Sprinkle a little flour on a board. Roll out the ball, with your fingers, about 5 inches in diameter, brush the whole surface lightly with oil. Fold in 4, roll out again. Brush again with oil. Fry in a hot non stick skillet brushed with oil or sprayed with vegetable spray, a minute or two on each side. Keep warm until you finish frying the whole batch. Serve with curries and chutney.
Fenugreek cilantro chutney:
Process all ingredients in a food processor to a fine grind. Store in a glass jar.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=165598