Gluten-Free Aloo Pyaz Paratha
Savor the irresistible charm of traditional Indian flavors with a modern twist in this Gluten-Free Aloo Pyaz Paratha. Perfect for those with dietary restrictions, this recipe replaces regular flour with gluten-free all-purpose flour while preserving the classic stuffed paratha experience. Boiled and mashed potatoes are combined with finely chopped onions, fresh coriander, and a medley of robust spices like garam masala, cumin, and turmeric to create a mouthwatering filling. Encased in soft, pliable dough and cooked until golden and crisp on a skillet, each bite bursts with warmth and spice. Serve these gluten-free delights with a dollop of yogurt or tangy pickles for a hearty, wholesome meal that everyone can enjoy. Keywords: gluten-free paratha, aloo pyaz paratha, Indian flatbread, potato and onion filling, gluten-free recipes.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 medium, boiled and mashed Potato
- 1 medium, finely chopped Onion
- 2 tablespoons, finely chopped Fresh coriander leaves
- 1 finely chopped Green chili
- 1 teaspoon, grated Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon, or to taste Salt
- 0.75 cup, approximately Water
- 2 tablespoons + for cooking Oil
Instructions
In a bowl, combine the gluten-free all-purpose flour with 1 teaspoon of salt and 2 tablespoons of oil. Gradually add water, kneading to form a soft and pliable dough. Cover and let it rest for 15 minutes.
In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they turn translucent.
Stir in the grated ginger and green chili, followed by turmeric powder, red chili powder, and garam masala. Sauté for another minute.
Add the mashed potatoes, coriander leaves, and salt to the mixture. Combine well and cook for 2-3 minutes, allowing the flavors to meld. Let the filling cool.
Divide the dough into 8 equal parts and roll each into a ball.
Take a dough ball and flatten it into a small disc. Place a generous amount of potato filling in the center.
Bring the edges of the dough together to enclose the filling and seal it.
Gently flatten the filled dough ball and roll it out into a 6-inch circle using a rolling pin, being careful not to let the filling spill out.
Heat a griddle or skillet over medium heat. Place the rolled paratha on it and cook for 1-2 minutes or until small bubbles form on the surface.
Flip the paratha and spread a little oil on top. Cook each side for another 1-2 minutes, or until both sides are golden brown and crisp.
Repeat the process with the remaining dough and filling. Serve the gluten-free aloo pyaz parathas warm with yogurt or pickles.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 293.2 g | 107% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 13.7 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1573 mg | 33% | |
*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.
