Gluten-Free Traditional Indian Paratha
Delight in the comforting flavors of a classic Indian flatbread with this Gluten-Free Traditional Indian Paratha recipe, crafted especially for those with gluten sensitivities or dietary preferences. Made with a blend of gluten-free all-purpose flour and psyllium husk powder for the perfect pliable dough, these parathas boast all the tender, flaky goodness of the original. Whether you fill them with spiced potatoes, grated paneer, or vibrant veggies, or keep them plain, each one cooks up golden and aromatic on the skillet with ghee or oil. Ready in under 40 minutes, this recipe is a versatile addition to any meal, ideal for pairing with yogurt, pickles, or your favorite curry. Perfect for anyone craving authentic Indian flavors without compromising on dietary needs!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Salt
- 3 quarters cup Warm water
- 2 tablespoons Ghee (or vegan butter for dairy-free)
- 2 tablespoons Oil for cooking
- 1 cup Optional fillings (mashed potatoes, grated paneer, spiced vegetables)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt.
Gradually add the warm water to the dry ingredients, mixing with a spoon or your hands until a soft dough forms. Adjust water quantity as needed to ensure the dough is pliable but not sticky.
Knead the dough for 2-3 minutes, then cover it with a damp cloth and let it rest for 15 minutes.
Divide the dough into 8 equal portions and roll each portion into a ball.
If using a filling, flatten one dough ball, place 1-2 tablespoons of filling in the center, and carefully fold the edges over the filling to seal it. Gently roll it out into a disc about 6 inches in diameter using a rolling pin. Use additional gluten-free flour to prevent sticking, if necessary.
If not using a filling, roll out each dough ball into a 6-inch disc directly.
Heat a non-stick skillet or tawa over medium heat, and add a small amount of oil or ghee to grease the surface.
Place the rolled-out paratha onto the skillet, cooking for about 1-2 minutes on one side until small bubbles or golden spots appear. Flip the paratha, add a little more oil or ghee, and cook for another 1-2 minutes, pressing gently with a spatula for even cooking.
Remove the paratha from the skillet and keep it warm under a clean kitchen towel while you cook the remaining parathas.
Serve hot with yogurt, pickle, or curry as a side.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 3.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 616 mg | 13% | |
*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.
