Even though fitness enthusiasts might balk at the idea, there’s nothing quite like a piping hot parantha served with a dollop of white butter, and a cup of steaming hot tea on the side to enjoy the nip in the air.
Winter mornings and aloo parantha for breakfast is a heavenly combination. Even though fitness enthusiasts might balk at the idea, there’s nothing quite like a piping hot parantha served with a dollop of white butter, and a cup of steaming hot tea on the side to enjoy the nip in the air.
For those of you looking for a gluten-free aloo parantha recipe, you have come to the right place. Curated by Khushboo Verma, Founder, Gluten Free Indian, this recipe is worth a try. So is her chapati and Japanese sticky rice versions.
Gluten-free chapati flour – 1 cup+1/3 cup
Water to help you knead the dough
Salt to taste
Onion – 1/2 super finely chopped.
Green chillies – 2-3 finely (chopped)
Green coriander – 10 strands (chopped)
Ajwain seeds – 1/2 tsp
Nigella seeds (optional) – 1/2 tsp
Mango powder – 1/2 tsp
Lemon juice – 1/2 tsp
Boiled and mashed potatoes – 1 big potato pr 2 small
Olive oil or ghee – 2 tbsp
* Mix the potatoes with the rest of the ingredients, except flour, and make sure that everything blends well.
* Knead the dough. Make small balls. With this measurement, you should be able to make 2-3 balls.
* Take one ball, make a well in the middle and fill in 1 tbsp of stuffing. After you have put the stuffing in the well, start closing it and make a ball again.
* With a belan or rolling pin, start rolling the parantha slowly. Do not put a lot of pressure else the parantha will break.
* On a hot tawa, place the parantha, give it a few minutes to cook on low heat. Flip the parantha, wait for a few minutes and then add some ghee/oil.