Gluten-Free Paneer Paratha
Enjoy a wholesome and flavor-packed twist on an Indian classic with this Gluten-Free Paneer Paratha recipe! Made with gluten-free all-purpose flour and psyllium husk for a soft, pliable dough, these stuffed flatbreads feature a spiced paneer filling infused with fresh green chilies, vibrant coriander, and aromatic cumin. Perfectly golden and crisped with a touch of butter or ghee, these parathas are a satisfying meal option that caters to gluten-free diets without compromising on authentic taste. Paired with yogurt or your favorite chutney, they make for an irresistible breakfast, lunch, or dinner that's as nourishing as it is delicious. This recipe is quick to prepare, taking just 50 minutes from start to finish, and is sure to be a hit with family and friends alike! 🧡
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Vegetable oil
- 1 cup Paneer, grated
- 2 teaspoons Green chilies, finely chopped
- 2 tablespoons Coriander leaves, finely chopped
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 3 tablespoons Butter or ghee for cooking
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk, and salt. Mix well.
Gradually add water to the flour mixture and knead it into a smooth dough. Add 1 tablespoon of vegetable oil while kneading for a softer dough.
Cover the dough with a damp cloth and let it rest for 15 minutes.
In another bowl, prepare the filling by mixing grated paneer, green chilies, coriander leaves, cumin seeds, and red chili powder. Add a pinch of salt to taste.
Divide the dough into equal portions (about 6-8 balls). Roll each dough ball out into small circles using a rolling pin, dusting with a little gluten-free flour if needed.
Place a tablespoon of paneer filling in the center of one rolled-out dough circle. Bring the edges together to seal the filling and form a ball again.
Gently flatten and roll out the filled ball into a thicker flatbread, being careful not to let the filling spill out.
Heat a non-stick skillet or tawa over medium heat. Once hot, place the rolled paratha on the skillet.
Cook the paratha for about 1-2 minutes on one side, then flip it. Apply a little butter or ghee and cook until golden brown spots appear on both sides.
Repeat the process for the remaining dough and filling.
Serve the gluten-free paneer parathas hot with yogurt or chutney.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 8.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 598 mg | 46% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 502 mg | 11% | |
*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.
