Gluten-Free Alu Paratha
Delight in the irresistible flavors of **Gluten-Free Alu Paratha**, a hearty and wholesome Indian flatbread recipe that caters perfectly to dietary restrictions without compromising taste. This scrumptious dish swaps traditional wheat flour for a nutrient-rich blend of chickpea and rice flours, creating a soft yet sturdy dough that wraps around a spicy and aromatic potato filling. Infused with bold spices like cumin, garam masala, and turmeric, and brightened by fresh coriander and green chili, each bite is packed with authentic Indian flair. Whether pan-fried to golden perfection in ghee or oil, these parathas are ideal for serving hot with cooling yogurt or tangy pickles. Ready in under an hour and naturally gluten-free, this recipe is a delicious way to satisfy cravings for healthy, homemade comfort food. Perfect for gluten-free enthusiasts and anyone seeking vibrant flavors!
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Recipe Information
Ingredients
- 2 medium, boiled and peeled Potatoes
- 1 cup Chickpea flour (Besan)
- 1 cup Rice flour
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 cup, finely chopped Fresh coriander leaves
- 1 finely chopped Green chili
- 0.75 cup Water
- 2 tablespoons Ghee or oil
Instructions
In a large bowl, coarsely mash the boiled potatoes and add the salt, ground cumin, red chili powder, garam masala, turmeric powder, chopped coriander, and green chili. Mix well to combine the potato filling. Set aside.
In another bowl, mix the chickpea flour and rice flour with a pinch of salt. Gradually add water while kneading to form a soft dough. If needed, add more water tablespoon by tablespoon to achieve the right consistency.
Divide the dough into 8 equal parts and form smooth balls. Flatten each ball slightly and set aside.
Take one ball, dust it with rice flour, and roll it into a 4-inch circle. Place about 2 tablespoons of the potato filling in the center, fold the edges to cover the filling, and then flatten gently to seal the filling inside.
Carefully roll the stuffed dough into a circle of approximately 6 inches, ensuring that the filling doesn't spill out. Use additional rice flour for dusting if necessary.
Heat a non-stick skillet or tawa over medium heat. Place the paratha on the hot skillet and cook for 2-3 minutes until bubbles start to form.
Flip the paratha and apply a little ghee or oil over the top. Press gently with a spatula and cook until both sides are golden brown.
Remove from the skillet and repeat the process with the remaining dough balls and filling.
Serve the gluten-free alu parathas hot with yogurt or pickle of your choice.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 267.7 g | 97% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 17.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2703 mg | 58% | |
*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.
