Gluten-Free Classic Indian Parantha
Discover the ultimate guide to making **Gluten-Free Classic Indian Parantha**, a delicious twist on the traditional Indian bread that’s perfect for gluten-sensitive eaters. Crafted with gluten-free all-purpose flour and enriched with psyllium husk powder for impeccable pliability, these paranthas are soft, flavorful, and perfectly golden when cooked. Infused with aromatic cumin seeds and vibrant cilantro (optional), this recipe is a fragrant delight that pairs beautifully with yogurt, tangy pickles, or hearty curries. With simple rolling techniques and the irresistible addition of ghee or butter for cooking, this recipe delivers authentic Indian flavors in under an hour. Perfect for those seeking gluten-free comfort food that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Salt
- 1.25 cups Warm water
- 4 tablespoons Vegetable oil or ghee
- 2 tablespoons Chopped cilantro (optional)
- 0.5 teaspoon Cumin seeds (optional)
- 4 tablespoons Butter or additional ghee for cooking
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt. Mix well.
Slowly add warm water to the flour mixture while stirring continuously until a rough dough starts to form.
Add 1 tablespoon of vegetable oil or ghee to the dough and knead until it's smooth and pliable. If desired, mix in chopped cilantro and cumin seeds for added flavor.
Divide the dough into 6-8 equal portions and roll them into balls. Cover with a damp cloth and let rest for 15 minutes.
Heat a non-stick skillet or tava over medium heat.
Roll one of the dough balls between two sheets of parchment paper or on a floured surface using a rolling pin, forming a circle about 6 inches in diameter.
Brush the skillet with a small amount of butter or ghee and place the rolled-out dough onto the hot skillet.
Cook the parantha for 2-3 minutes on one side until you see small bubbles forming and it turns golden brown.
Flip the parantha and brush with more butter or ghee. Cook for an additional 2-3 minutes until both sides are golden and cooked through.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the gluten-free paranthas hot with yogurt, pickles, or curry of your choice.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 0.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 120 mg | 3% | |
*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.
