Gluten-Free Aloo Ka Parantha
Indulge in the comforting flavors of India with our Gluten-Free Aloo Ka Parantha recipe, a wholesome twist on a traditional favorite. Perfect for those avoiding gluten, this dish replaces regular wheat flour with a balanced mix of gluten-free all-purpose flour and hearty sorghum flour, creating soft and pliable paranthas. Packed with a spiced potato filling featuring vibrant ingredients like turmeric, ginger, green chilies, and tangy amchur powder, each bite promises a burst of spice and zest. Cooked with a touch of oil until golden brown, these flatbreads are a delightful pairing with yogurt or chutney, ideal for breakfast or a quick meal. Whether you’re gluten-sensitive or simply exploring new culinary horizons, this recipe guarantees flavor without compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Potatoes
- 1 cup Gluten-free all-purpose flour
- 1 cup Sorghum flour (Jowar flour)
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Carom seeds (Ajwain)
- 1 teaspoon Cumin seeds
- 1 inch piece, grated Ginger
- 2 finely chopped Green chilies
- 2 tablespoons, finely chopped Coriander leaves
- 0.75 cup (approximately for dough) Water
- 4 tablespoons Oil
- 0.5 teaspoon Amchur (dried mango) powder
Instructions
Begin by boiling the potatoes in a pot of water until they are tender. This should take about 15-20 minutes. Once done, peel and mash them in a bowl.
Add salt, turmeric powder, red chili powder, grated ginger, chopped green chilies, coriander leaves, and amchur powder to the mashed potatoes. Mix well to evenly distribute the spices.
In a separate mixing bowl, combine the gluten-free all-purpose flour, sorghum flour, salt, and carom seeds. Gradually add water while mixing to form a smooth and soft dough. Add more water if necessary.
Divide the dough into equal portions, depending on how many paranthas you wish to make. Do the same with the potato filling.
Take one portion of the dough and flatten it into a small circle using your hands. Place a portion of the potato filling in the center.
Bring the edges of the dough together to encase the filling, pinching it closed. Carefully flatten the filled dough into a round, using your palms or a rolling pin. Ensure the filling doesn’t spill out.
Repeat the process for the remaining dough and filling portions.
Heat a tawa or flat skillet over medium heat. Once hot, place a parantha on it, cook for about 2-3 minutes on each side until light brown spots appear.
Drizzle a little oil around the edges of the parantha while cooking. Press it gently with a spatula to ensure even cooking.
Continue cooking the rest of the paranthas in the same manner. Serve hot with yogurt or your favorite chutney.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 10.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3954 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
