Gluten-Free Aloo Parantha
Experience the comfort of traditional Indian cuisine with a modern twist in this **Gluten-Free Aloo Parantha** recipe! Made with nutrient-rich gluten-free flour like almond or chickpea flour, these stuffed flatbreads are filled with a spicy, flavorful potato mixture seasoned with cumin, turmeric, garam masala, and fresh coriander. Perfectly soft and crispy, each parantha is pan-fried to golden perfection using ghee or vegetable oil. Whether you're following a gluten-free diet or simply looking for a wholesome alternative to classic aloo parantha, this recipe is a must-try. Serve piping hot with yogurt, spicy chutney, or tangy pickle for a delicious, hearty meal that's naturally gluten-free and utterly satisfying.
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Recipe Information
Ingredients
- 2 cups Gluten-free flour (like almond or chickpea flour)
- 2 medium Boiled potatoes, peeled and mashed
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 optional Green chilies, finely chopped
- 0.75 cup Water
- 2 tablespoons Ghee or vegetable oil
Instructions
In a large mixing bowl, combine the gluten-free flour and 1/2 teaspoon of salt. Gradually add water and knead to form a soft, smooth dough. Cover the dough with a damp cloth and let it rest for about 15 minutes.
In another bowl, combine the mashed potatoes with cumin seeds, ground turmeric, red chili powder, garam masala, remaining 1/2 teaspoon of salt, chopped coriander leaves, and green chilies. Mix everything well to form a uniform potato mixture.
Divide the dough into 8 equal portions and roll each into a ball. Do the same with the potato mixture, forming smaller balls for the filling.
Take one of the dough balls and flatten it slightly. Place a potato filling ball in the center and bring the edges of the dough over the filling, pinching to seal it completely.
Gently flatten the filled dough ball and roll it out using a rolling pin into a round disc of about 6 inches diameter. Ensure the filling doesn't spill out.
Heat a non-stick skillet or griddle over medium-high heat. Place the rolled parantha onto the skillet.
Cook for about 2-3 minutes on one side, then flip it over. Spread a little ghee or oil on the cooked side and cook the other side for another 2-3 minutes till golden brown spots appear. Repeat the process on the initial side.
Continue this process with the remaining dough and filling.
Serve the gluten-free aloo paranthas hot with yogurt, chutney, or pickle of your choice.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 6.5 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1951 mg | 42% | |
*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.
