Gluten-Free Stuffed Paratha
Elevate your mealtime with this Gluten-Free Stuffed Paratha recipe, a wholesome twist to the beloved Indian flatbread. Perfect for gluten-sensitive eaters, this recipe features a soft, pliable dough made with a gluten-free all-purpose flour blend and psyllium husk powder for structure. The hearty filling combines mashed potatoes with vibrant cilantro, earthy spices like cumin and turmeric, and a hint of chili for a flavorful kick. Lightly pan-roasted with oil or ghee, these stuffed parathas turn golden and crisp while remaining delightfully tender inside. Quick to prepare and ready in under 40 minutes, they're ideal as a comforting breakfast, snack, or dinner served with yogurt, pickles, or chutneys. Gluten-free, vegetarian, and loaded with authentic flavors, this recipe is a must-try for fans of Indian cuisine!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 2 medium-sized, peeled and boiled Potatoes
- 1-2 small, finely chopped Green chilies
- 2 tablespoons, finely chopped Cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder (optional)
- 0.5 teaspoon Salt (for filling)
- 0.25 cup Gluten-free flour (for rolling)
- 2-3 tablespoons Oil or ghee (for cooking)
Instructions
In a mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt.
Gradually add warm water and 1 tablespoon olive oil while mixing, until a soft dough forms. Cover and let rest for 10 minutes.
Meanwhile, in another bowl, mash the boiled potatoes until smooth. Mix in green chilies, cilantro, ground cumin, coriander powder, turmeric, red chili powder (if using), and salt. Ensure the filling is well combined and smooth, then set aside.
Divide the dough into 8 equal portions and roll each into a ball using lightly oiled hands.
Lightly dust your work surface with gluten-free flour. Flatten one dough ball into a small round disc (approximately 4 inches in diameter). Place 1-2 tablespoons of potato filling in the center.
Carefully fold the edges of the dough over the filling to enclose it fully. Lightly flatten the stuffed dough ball into a disc again, ensuring the filling is evenly distributed.
Repeat with the remaining dough and filling.
Heat a nonstick skillet or tawa over medium heat and brush it lightly with oil or ghee.
Place a rolled-out paratha onto the hot skillet. Cook for 1-2 minutes on one side until lightly golden, then flip and cook the other side for another 1-2 minutes. Brush each side with a bit of oil or ghee while cooking.
Repeat with the remaining parathas. Serve warm with yogurt, pickle, or your favorite accompaniment.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 331.6 g | 121% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 5.6 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2452 mg | 52% | |
*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.
