Gluten-Free Malabar Paratha
Discover the magic of traditional Indian flatbreads with a healthier twist in this Gluten-Free Malabar Paratha recipe! Perfectly flaky, soft, and layered, this version captures the essence of the classic Malabar paratha while catering to gluten-free diets using a blend of gluten-free all-purpose flour, psyllium husk powder, and xanthan gum. The dough is carefully prepared and rolled to create the iconic layered texture, then cooked to golden perfection with a touch of ghee or coconut oil for an irresistibly rich flavor. Whether paired with a spicy curry, a tangy chutney, or enjoyed on its own, these parathas make an excellent accompaniment to an authentic Indian meal. Ready in under an hour, it's the perfect recipe for anyone craving a gluten-free alternative to this beloved staple. Rich, flaky, and delicious—this recipe will have you reaching for seconds!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Warm water
- 4 tablespoons Ghee or coconut oil
- 0.25 cup Rice flour (for dusting)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, xanthan gum, and salt.
Slowly add the warm water to the dry ingredients while stirring with a spoon or spatula until a dough starts to form.
Knead the dough for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more gluten-free flour.
Cover the dough with a damp cloth and let it rest for about 20 minutes. This allows the psyllium husk to work and gives the dough a better texture.
After resting, divide the dough into 6 equal-sized balls.
On a flat surface dusted with rice flour, take one dough ball and roll it out into a thin circle, about 8 inches in diameter. Use a rolling pin and dust with more rice flour if necessary to prevent sticking.
Brush the entire surface of the rolled-out dough with a thin layer of melted ghee or coconut oil.
Using a knife, make a cut from the center of the circle to the edge. Starting at one end, roll the dough into a cone shape.
Stand the cone upright and press it down gently with your fingers to form a disc. Allow the discs to rest for 5 minutes to make rolling easier.
Repeat the rolling and forming process with the remaining dough balls.
Heat a non-stick skillet or griddle over medium heat. Place one rolled paratha on the skillet and cook for about 2-3 minutes on one side until you see bubbles form.
Flip the paratha and cook for another 2 minutes, pressing gently with a spatula to ensure even cooking. Apply some melted ghee on both sides for extra flakiness.
Once both sides are golden brown and cooked through, remove from the skillet.
Repeat the cooking process with the remaining parathas.
Serve hot with your favorite curry or chutney.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 0.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 100 mg | 2% | |
*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.
