Gluten-Free Classic Indian Parathas
Indulge in the rich, authentic flavors of India with this gluten-free version of classic parathas, perfect for those with dietary restrictions or anyone seeking to explore healthier alternatives. Crafted with gluten-free all-purpose flour and psyllium husk powder, these parathas offer a deliciously pliable texture without compromising authenticity. Enhanced with aromatic spices like cumin and carom seeds, and fresh coriander leaves, each bite is a celebration of traditional Indian taste. These golden, pan-cooked flatbreads are a versatile addition to your table and pair beautifully with yogurt, tangy pickles, or your favorite curry. Easy to prepare and brimming with flavor, this recipe transforms the beloved staple into a gluten-free delight while retaining all its charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoons Salt
- 1.5 cups Warm water
- 3 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 2 tablespoons Chopped coriander leaves
- 0.5 teaspoon Carom seeds (Ajwain)
- Oil for cooking
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt. Mix well to combine.
Add warm water slowly to the dry ingredients, stirring continuously with a spoon or spatula.
Once the water is incorporated, add 2 tablespoons of ghee or oil and knead the mixture into a smooth dough. The psyllium husk will help create a binding texture.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
After resting, divide the dough into small equal parts and form them into balls (about the size of a lemon).
On a clean surface, sprinkle some gluten-free flour for dusting.
Take a dough ball and flatten it slightly using your palms.
Roll out the dough into a flat circle (about 6 inches in diameter) with a rolling pin. Dust lightly with flour as needed to prevent sticking.
Sprinkle each rolled circle with cumin seeds, carom seeds, and chopped coriander leaves. Press gently to stick.
Heat a non-stick tawa or skillet over medium heat. Add a bit of oil to lightly grease the surface.
Place the rolled-out dough onto the tawa and cook until bubbles start to form on the surface (about 1-2 minutes).
Flip the paratha and apply a teaspoon of ghee or oil on top.
Press gently using a spatula and cook until browned spots appear on both sides and the paratha is cooked through.
Repeat with the remaining dough balls.
Serve the gluten-free parathas hot with your choice of side dishes like yogurt, pickles, or any curry.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 0.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 234 mg | 5% | |
*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.
