Gluten-Free Prata Bomb

Experience the perfect blend of indulgence and dietary inclusivity with this Gluten-Free Prata Bomb recipe—a crispy, golden flatbread packed with a flavor-rich filling of spiced ground chicken, tender potatoes, and fragrant curry seasoning. Crafted with gluten-free all-purpose flour and a touch of xanthan gum for pliability, this dish is a gluten-free twist on a beloved street food favorite. Each prata bomb boasts a light, flaky exterior that gives way to a hearty, savory filling, enhanced by the fresh brightness of coriander. Perfect for a comforting meal or an impressive appetizer, these prata bombs are easy to make, beginner-friendly, and come together in just over an hour. Serve them warm with your favorite chutney or dipping sauces for a truly satisfying experience!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 200 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 150 milliliters Warm water
• 3 tablespoons Olive oil
• 2 medium Potatoes
• 1 medium Onion
• 2 cloves Garlic cloves
• 200 grams Ground chicken
• 2 tablespoons Curry powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped coriander leaves

Directions

Step 1

In a large bowl, mix together the gluten-free all-purpose flour, xanthan gum, and salt.

Step 2

Gradually add the warm water and 2 tablespoons of olive oil, mixing until a smooth dough forms.

Step 3

Knead the dough for about 2-3 minutes until it is soft and pliable.

Step 4

Cover the dough with a damp cloth and set aside for 20 minutes.

Step 5

Peel the potatoes and cut them into small cubes.

Step 6

Boil the potato cubes in salted water until they are tender, about 10 minutes. Drain and set aside.

Step 7

In a pan, heat 1 tablespoon of olive oil over medium heat.

Step 8

Add chopped onions and minced garlic, sauté until the onions are translucent.

Step 9

Add ground chicken and cook until it is browned.

Step 10

Add curry powder, salt, and black pepper, stirring well to combine all the spices.

Step 11

Add the boiled potatoes and mix well, mashing them slightly to combine the mixture. Cook for another 5 minutes.

Step 12

Stir in chopped coriander leaves and remove from heat. Let the filling cool slightly.

Step 13

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

Step 14

On a lightly floured surface, roll out each ball into a thin circle.

Step 15

Place a generous amount of filling in the center of each circle.

Step 16

Fold the edges of the dough over the filling to enclose completely, forming a round shape.

Step 17

Roll the filled dough lightly to flatten it slightly.

Step 18

Heat a non-stick pan over medium heat and lightly grease with oil.

Step 19

Cook each prata bomb on the pan, about 2-3 minutes on each side, until golden brown and cooked through.

Step 20

Serve the gluten-free prata bombs warm with your favorite chutney or side dish.

Nutrition Facts

Serving size	1182.6 grams (1182.6g)

Amount per serving	% Daily Value*
Calories	1855

Total Fat 61.30g	79%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 4.00g
Cholesterol 170mg	57%
Sodium 7835mg	341%
Total Carbohydrate 280.60g	102%
Dietary Fiber 18.20g	65%
Total Sugars 12.50g
Protein 56.90g	114%

Vitamin D 0IU	0%
Calcium 168mg	13%
Iron 18mg	97%
Potassium 3551mg	76%

*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: 29.0%

Protein: 12.0%

Carbs: 59.0%