Gluten-Free Aloo Paratha

Name: Gluten-Free Aloo Paratha
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Potatoes, boiled and mashed; 1.5 cups Gluten-free all-purpose flour blend; 1/2 cup Onion, finely chopped; 1-2 small Green chilies, finely chopped; 2 tbsp Cilantro, chopped; 1 tsp Ginger-garlic paste; 1/2 tsp Red chili powder; 1/4 tsp Turmeric powder; 1/2 tsp Cumin powder; 1/4 tsp Garam masala; to taste Salt; as needed Oil or ghee

A flavorful and filling Pakistani flatbread made with mashed potatoes and spices, using gluten-free flour. A warm and satisfying breakfast that's perfect with yogurt or chutney.

45m4 servings

Contains dairyWHEAT-free

320 cal|6g protein|45g carbs|12g fat|4g fiber

Ingredients

2 cups Potatoes, boiled and mashed
1.5 cups Gluten-free all-purpose flour blend
1/2 cup Onion, finely chopped
1-2 small Green chilies, finely chopped
2 tbsp Cilantro, chopped
1 tsp Ginger-garlic paste
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
1/2 tsp Cumin powder
1/4 tsp Garam masala
to taste Salt
as needed Oil or ghee

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a bowl, combine the mashed potatoes, gluten-free flour, onion, green chilies, cilantro, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, and salt. Mix well to form a soft dough.
2Divide the dough into equal portions and roll each portion into a small ball.
3On a lightly floured surface (using gluten-free flour), roll each ball into a thin circle.
4Heat a flat skillet or tawa over medium heat. Cook each paratha with oil or ghee until golden brown and cooked through on both sides.
5Serve hot with yogurt, chutney, or a side of curry.

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