Gluten-Free Aloo Pyaz Paratha

Discover the perfect blend of comfort and dietary inclusivity with this mouthwatering Gluten-Free Aloo Pyaz Paratha! Packed with a spiced filling of mashed potatoes, sautéed onions, and aromatic Indian spices like cumin, garam masala, and turmeric, this recipe reinvents the classic North Indian flatbread for a gluten-free lifestyle. The soft and pliable gluten-free dough encases a flavorful potato-onion mixture, creating crispy, golden-brown parathas that are bursting with savory goodness in every bite. Ideal for breakfast, lunch, or dinner, these parathas pair beautifully with a side of tangy yogurt or pickles. Quick to prepare and irresistibly delicious, this recipe is a must-try for anyone looking to enjoy traditional flavors with a modern twist.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 medium, boiled and mashed Potato
• 1 medium, finely chopped Onion
• 2 tablespoons, finely chopped Fresh coriander leaves
• 1 finely chopped Green chili
• 1 teaspoon, grated Ginger
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon, or to taste Salt
• 0.75 cup, approximately Water
• 2 tablespoons + for cooking Oil

Directions

Step 1

In a bowl, combine the gluten-free all-purpose flour with 1 teaspoon of salt and 2 tablespoons of oil. Gradually add water, kneading to form a soft and pliable dough. Cover and let it rest for 15 minutes.

Step 2

In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they turn translucent.

Step 3

Stir in the grated ginger and green chili, followed by turmeric powder, red chili powder, and garam masala. Sauté for another minute.

Step 4

Add the mashed potatoes, coriander leaves, and salt to the mixture. Combine well and cook for 2-3 minutes, allowing the flavors to meld. Let the filling cool.

Step 5

Divide the dough into 8 equal parts and roll each into a ball.

Step 6

Take a dough ball and flatten it into a small disc. Place a generous amount of potato filling in the center.

Step 7

Bring the edges of the dough together to enclose the filling and seal it.

Step 8

Gently flatten the filled dough ball and roll it out into a 6-inch circle using a rolling pin, being careful not to let the filling spill out.

Step 9

Heat a griddle or skillet over medium heat. Place the rolled paratha on it and cook for 1-2 minutes or until small bubbles form on the surface.

Step 10

Flip the paratha and spread a little oil on top. Cook each side for another 1-2 minutes, or until both sides are golden brown and crisp.

Step 11

Repeat the process with the remaining dough and filling. Serve the gluten-free aloo pyaz parathas warm with yogurt or pickles.

Nutrition Facts

Serving size	931.3 grams (931.3g)

Amount per serving	% Daily Value*
Calories	1603

Total Fat 45.10g	58%
Saturated Fat 5.80g	29%
Polyunsaturated Fat 3.80g
Cholesterol 9mg	3%
Sodium 2885mg	125%
Total Carbohydrate 293.20g	107%
Dietary Fiber 14.10g	50%
Total Sugars 13.70g
Protein 14.80g	30%

Vitamin D 0IU	0%
Calcium 132mg	10%
Iron 7mg	37%
Potassium 1573mg	33%

*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: 24.8%

Protein: 3.6%

Carbs: 71.6%