Gluten-Free Prata Bomb
Delight in the irresistible goodness of Gluten-Free Prata Bombs, a modern twist on the classic stuffed flatbread that's perfect for those with gluten sensitivities. Crafted with a smooth and pliable gluten-free dough enriched with xanthan gum for elasticity, these prata bombs pack a flavorful punch with their savory filling of tender ground chicken, aromatic curry spices, creamy mashed potatoes, and fresh coriander. Sautéed onions and garlic add an extra layer of depth to the filling, making each bite a burst of deliciousness. These golden-brown delicacies are pan-fried to perfection, creating a crispy exterior that contrasts beautifully with the warm, spiced filling inside. Ready in just over an hour, this recipe yields 4 satisfying servings and is a sensational option for a hearty gluten-free lunch, dinner, or snack. Pair these prata bombs with your favorite chutney or dipping sauce for a mouthwatering experience that's sure to please!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 150 milliliters Warm water
- 3 tablespoons Olive oil
- 2 medium Potatoes
- 1 medium Onion
- 2 cloves Garlic cloves
- 200 grams Ground chicken
- 2 tablespoons Curry powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped coriander leaves
Instructions
In a large bowl, mix together the gluten-free all-purpose flour, xanthan gum, and salt.
Gradually add the warm water and 2 tablespoons of olive oil, mixing until a smooth dough forms.
Knead the dough for about 2-3 minutes until it is soft and pliable.
Cover the dough with a damp cloth and set aside for 20 minutes.
Peel the potatoes and cut them into small cubes.
Boil the potato cubes in salted water until they are tender, about 10 minutes. Drain and set aside.
In a pan, heat 1 tablespoon of olive oil over medium heat.
Add chopped onions and minced garlic, sauté until the onions are translucent.
Add ground chicken and cook until it is browned.
Add curry powder, salt, and black pepper, stirring well to combine all the spices.
Add the boiled potatoes and mix well, mashing them slightly to combine the mixture. Cook for another 5 minutes.
Stir in chopped coriander leaves and remove from heat. Let the filling cool slightly.
Divide the dough into 8 equal portions and roll each into a ball.
On a lightly floured surface, roll out each ball into a thin circle.
Place a generous amount of filling in the center of each circle.
Fold the edges of the dough over the filling to enclose completely, forming a round shape.
Roll the filled dough lightly to flatten it slightly.
Heat a non-stick pan over medium heat and lightly grease with oil.
Cook each prata bomb on the pan, about 2-3 minutes on each side, until golden brown and cooked through.
Serve the gluten-free prata bombs warm with your favorite chutney or side dish.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 7835 mg | 341% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 12.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3551 mg | 76% | |
*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.
