Gluten-Free Aloo Parantha

Discover the perfect twist on a traditional favorite with this Gluten-Free Aloo Parantha recipe! Crafted with wholesome gluten-free flours like almond or chickpea flour, these stuffed flatbreads are filled with a spiced mashed potato mixture infused with aromatic cumin, garam masala, and a hint of turmeric. Each parantha is rolled out carefully to ensure a soft, flaky texture and cooked to golden perfection with a drizzle of ghee or oil. Ready in under an hour, this recipe offers a delicious gluten-free alternative without compromising on flavor. Serve these hearty paranthas hot, paired with creamy yogurt, tangy chutney, or spicy pickles, for a comforting meal that everyone can enjoy. Perfect for breakfast, lunch, or dinner, this recipe is a must-try for enthusiasts of Indian cuisine seeking gluten-free delights!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Gluten-free flour (like almond or chickpea flour)
• 2 medium Boiled potatoes, peeled and mashed
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves, chopped
• 1 optional Green chilies, finely chopped
• 0.75 cup Water
• 2 tablespoons Ghee or vegetable oil

Directions

Step 1

In a large mixing bowl, combine the gluten-free flour and 1/2 teaspoon of salt. Gradually add water and knead to form a soft, smooth dough. Cover the dough with a damp cloth and let it rest for about 15 minutes.

Step 2

In another bowl, combine the mashed potatoes with cumin seeds, ground turmeric, red chili powder, garam masala, remaining 1/2 teaspoon of salt, chopped coriander leaves, and green chilies. Mix everything well to form a uniform potato mixture.

Step 3

Divide the dough into 8 equal portions and roll each into a ball. Do the same with the potato mixture, forming smaller balls for the filling.

Step 4

Take one of the dough balls and flatten it slightly. Place a potato filling ball in the center and bring the edges of the dough over the filling, pinching to seal it completely.

Step 5

Gently flatten the filled dough ball and roll it out using a rolling pin into a round disc of about 6 inches diameter. Ensure the filling doesn't spill out.

Step 6

Heat a non-stick skillet or griddle over medium-high heat. Place the rolled parantha onto the skillet.

Step 7

Cook for about 2-3 minutes on one side, then flip it over. Spread a little ghee or oil on the cooked side and cook the other side for another 2-3 minutes till golden brown spots appear. Repeat the process on the initial side.

Step 8

Continue this process with the remaining dough and filling.

Step 9

Serve the gluten-free aloo paranthas hot with yogurt, chutney, or pickle of your choice.

Nutrition Facts

Serving size	674.2 grams (674.2g)

Amount per serving	% Daily Value*
Calories	1387

Total Fat 58.10g	74%
Saturated Fat 20.00g	100%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 2418mg	105%
Total Carbohydrate 181.70g	66%
Dietary Fiber 28.60g	102%
Total Sugars 6.50g
Protein 52.60g	105%

Vitamin D 0IU	0%
Calcium 316mg	24%
Iron 17mg	94%
Potassium 1951mg	42%

*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: 35.8%

Protein: 14.4%

Carbs: 49.8%