Gluten-Free Aloo Ka Parantha

Transform your breakfast or brunch game with this hearty and flavorful Gluten-Free Aloo Ka Parantha, a delicious twist on the classic Indian stuffed flatbread. This recipe swaps traditional wheat flour for a wholesome blend of gluten-free all-purpose flour and sorghum flour (jowar), making it perfect for those with gluten sensitivities. The tender potato filling is seasoned with aromatic spices like cumin, turmeric, and dried mango (amchur) powder, adding a tantalizing burst of flavor to every bite. Each parantha is pan-cooked to golden perfection with a touch of oil, resulting in a crispy exterior and a soft, savory center. Ready in under an hour, these gluten-free paranthas are ideal when served piping hot with a side of cooling yogurt or tangy chutney. Whether you're looking to explore Indian cuisine or satisfy a craving for comfort food, this recipe is a must-try for anyone seeking gluten-free delights.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Potatoes
• 1 cup Gluten-free all-purpose flour
• 1 cup Sorghum flour (Jowar flour)
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Carom seeds (Ajwain)
• 1 teaspoon Cumin seeds
• 1 inch piece, grated Ginger
• 2 finely chopped Green chilies
• 2 tablespoons, finely chopped Coriander leaves
• 0.75 cup (approximately for dough) Water
• 4 tablespoons Oil
• 0.5 teaspoon Amchur (dried mango) powder

Directions

Step 1

Begin by boiling the potatoes in a pot of water until they are tender. This should take about 15-20 minutes. Once done, peel and mash them in a bowl.

Step 2

Add salt, turmeric powder, red chili powder, grated ginger, chopped green chilies, coriander leaves, and amchur powder to the mashed potatoes. Mix well to evenly distribute the spices.

Step 3

In a separate mixing bowl, combine the gluten-free all-purpose flour, sorghum flour, salt, and carom seeds. Gradually add water while mixing to form a smooth and soft dough. Add more water if necessary.

Step 4

Divide the dough into equal portions, depending on how many paranthas you wish to make. Do the same with the potato filling.

Step 5

Take one portion of the dough and flatten it into a small circle using your hands. Place a portion of the potato filling in the center.

Step 6

Bring the edges of the dough together to encase the filling, pinching it closed. Carefully flatten the filled dough into a round, using your palms or a rolling pin. Ensure the filling doesn’t spill out.

Step 7

Repeat the process for the remaining dough and filling portions.

Step 8

Heat a tawa or flat skillet over medium heat. Once hot, place a parantha on it, cook for about 2-3 minutes on each side until light brown spots appear.

Step 9

Drizzle a little oil around the edges of the parantha while cooking. Press it gently with a spatula to ensure even cooking.

Step 10

Continue cooking the rest of the paranthas in the same manner. Serve hot with yogurt or your favorite chutney.

Nutrition Facts

Serving size	1139.3 grams (1139.3g)

Amount per serving	% Daily Value*
Calories	1937

Total Fat 63.90g	82%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2447mg	106%
Total Carbohydrate 328.40g	119%
Dietary Fiber 26.50g	95%
Total Sugars 10.80g
Protein 32.60g	65%

Vitamin D 0IU	0%
Calcium 193mg	15%
Iron 15mg	83%
Potassium 3954mg	84%

*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.

Source of Calories

Fat: 28.5%

Protein: 6.5%

Carbs: 65.1%