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MY JOURNEY
About Me
Early life
Diagnosis
Transition to Gluten free
Boarding School
CELIAC DISEASE
Symptoms & Diagnosis
Treatment & Follow Up
GLUTEN - FREE LIVING
At Home
At School
At Social Events
At Restaurants
Grocery Shopping
COMMUNITY OUTREACH
Gluten Free Meetup
Workshops
Webinars
COVID-19 Camps By Gluten Free Jio
Mid Day Meal
Beyond Celiac
Real Stories of Celiac
RESOURCES
Restaurant Dining Cards
Recipes
Blog
Videos
Gluten Free eBook
Gluten Free Jio App
Travel Diary
RECOGNITION
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Cabbage Jowar Paratha
INGREDIENTS
1/2 cup finely chopped cabbage
1 cup jowar (white millet) flour
2 tsp oil
1 tsp green chilli paste
1 tsp garlic (lehsun) paste
2 tbsp finely chopped coriander (dhania)
oil for greasing and cooking
jowar (white millet) flour for rolling
For Serving:
Fresh curd
Method
Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough warm water.
Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm (5”) diameter, using a little jowar flour for rolling.
Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till it turns golden brown in colour from both sides.
Serve immediately with fresh curds.
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