Gluten-Free Aloo Paratha

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Mashed Potatoes, 1 cup of Tapioca Flour, 0.5 cup of Rice Flour, 2 small finely chopped Green Chilies, 2 tbsp finely chopped Cilantro, 1 tsp Ginger-Garlic Paste, 1 tsp Cumin Powder, 1 tsp Coriander Powder, 0.5 tsp Garam Masala, and 1 tsp Salt.
2. 2Knead the mixture by hand for 3-5 minutes until it forms a soft, pliable dough that holds together without being sticky.
3. 3Divide the dough into 8 equal portions. Roll each portion between your palms to form a smooth ball, then gently flatten it and roll it out using a rolling pin into a circle about 10.16-12.7 cm (10-12 cm) in diameter and 0.3175 cm (0.3 cm) thick.
4. 4Place a large griddle or a 30.48 cm non-stick pan over medium heat until it reaches approximately 163°C (160°C).
5. 5Lightly grease the hot griddle with 0.5 tbsp of Oil. Place one rolled paratha onto the griddle and cook for 2-3 minutes per side, or until golden brown spots appear, the paratha puffs slightly, and it is cooked through. Repeat with the remaining parathas, using 0.5 tbsp of Oil for each.

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