Gluten-Free Aloo Paratha with Yogurt

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 2 cups Mashed Potatoes
• 1/4 cup Onion
• 1 chili Green Chili
• 1 teaspoon Ginger
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 2 tablespoons Ghee (Clarified Butter)
• 1 cup Yogurt
• 1/2 teaspoon Salt

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

Instructions

1. 1In a bowl, mix rice flour and tapioca starch. Add warm water gradually and knead into a soft dough. Let it rest for 15 minutes.
2. 2In another bowl, combine mashed potatoes, chopped onion, green chili, ginger, cumin powder, coriander powder, and salt. Mix well.
3. 3Divide the dough into small portions and roll each into a small circle.
4. 4Place a spoonful of potato filling in the center of each circle. Fold the edges to seal the filling.
5. 5Gently roll out each stuffed dough ball into a flatbread.
6. 6Heat a griddle or pan over medium heat. Cook each paratha with ghee until golden brown on both sides. Serve with yogurt.

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