Grain Fee Rotis are a staple in my house which I make using casaava flour. I also make methi parathas, which is a variation in which methi (fenugreek) leaves are added. I had been meaning to make a version using scallions for the longest time! Why? Because scallions are quite nutrient dense! They are rich in antioxidants. Just like garlic and onions, they have compounds that convert to allicin in the body which inhibits cholesterol production and also exhibits antibacterial, antiviral, and antifungal properties! They are also rich in several vitamins – Vit A, C, K as well as the B vitamins!
Now Cassava flour is also rich in iron. Hence making these scallion parathas is a good way to get a lot of nutrients in! And guess what? They tasted so good!
I will be adding this quite frequently to my menu. Hope you will too!
- ¾ cup cassava flour (Otto's organic)
- 2 tbsp tigernut flour
- ½ tsp sea salt
- ½ cup finely chopped scallions(spring onions)
- ¼ tsp Ajwain seeds (carom seeds) - optional
- ¼ tsp cumin seeds
- About ¾ cup very hot water (you may need less)
- 1 tbsp extra virgin olive oil
- extra ¼ up cassava flour for dusting
- Place water in a kettle to boil. As it comes to a boil, lower heat and let it just simmer.
- In a large mixing bowl, add all the ingredients except the hot water. Mix using a spatula so that the salt and the spices mix uniformly. Then very slowly add the hot water in ¼ cup portions and keep stirring using a spatula until all the dough is mixed thoroughly. (You may not need the entire amount of hot water). Just make sure all the flour is wet. Cover the bowl and keep aside for 5 minutes or so until the dough has cooled down a little. Now add the oil and knead the dough to form a smooth soft dough. If the dough is still sticky, add about 1-2 tbsp of cassava flour and again knead until smooth.
- Divide dough into 8 equal size balls and keep aside covered.
- Heat a cast iron pan (or a non stick pan) until hot. When hot , start rolling the dough balls one at a time using a rolling pin to form a round shape dusting with cassava flour as you go to prevent it from sticking. Place the formed paratha on to the hot pan. Let cook on medium heat for about 1 minute before flipping it and then again let cook for one more minute and then flip again and cook for about 10-20 secs more and transfer to a plate.
- Cook all the parathas the same way, placing the cooked parathas on a tray / platter in an individual layer (so that they don't stick to each other while hot). Once all the parathas are cooked and cooled, you can stack them up together and serve immediately or you can cover them in foil and store in the refrigerator or freezer for a few days.
