Gluten Free Aloo Paratha Recipe:
Winter mornings and aloo paratha for breakfast is an unbeatable combination. Seriously, there’s nothing quite like a piping hot paratha served with a dollop of white butter, with super hot tea on a nippy winter morning. Now that November is here i decided to make a few parathas for breakfast. I know what some of you are thinking, that making a good round chapati with GF flour is a nightmare already, how have i managed to stuff the chapati with potatoes. Well kneading the dough the right way is the answer here, to know more about how to knead it properly, do check my other post on chapati making. Find the link here, http://www.glutenfreeindian.com/gluten-free-chapati-recipe/
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Serves: Makes 2-3 parathas
1. GF chapati flour (Easily available in the market and online buy any brand that you like): 1 cup+1/3 cup
2. Water to help you knead the dough
3. Salt: a pinch
Since the GF flour breaks a lot, make sure the ingredients that you put inside the stuffing is very finely chopped, mincing will work even better
1. Onion: 1/2 super finely chopped.
2. Green chillies: 2-3 finely chopped
3. Salt to taste
4. Green coriander leaves: chopped
5. Ajwain seeds: 1/2 tsp
6. Nigella seeds (optional): 1/2 tsp
7. Mango Powder: 1/2 tsp
8. Lemon juice: 1/2 tsp
9. Boiled and mashed potatoes: 1 big potato pr 2 small
To cook on the pan:
*Olive oil/ghee : 2 tbsp ( i like to mix some ghee and olive oil together) (* vegans choose the oil you prefer)
Step1: Mix the potatoes with everything else nicely. make sure everything gets blended very well.
Step2: Knead the dough.
Step3: Make small balls. With this measurement you should be able to make 2-3 balls.
Step4: take one ball, make a well in the middle and fill in 1 tbsp of stuffing. After you have put the stuffing in the middle/well, start closing the well and make a ball again.
Step5: With a belan or rolling pen, start making the paratha, roll the paratha with the belan slowly. Do not put a lot of pressure else the paratha will break.
Step6: After you have made the paratha with the rolling pen/belan. Time to cook on the pan or tawa.
Step7: On a hot tawa, place the paratha, give it a few minutes to cook on low heat. Flip the paratha, wait a minute, now add some ghee/oil. The moment you add the ghee, you will see smoke etc coming out from the paratha. Don’t worry about that. That is normal. Now press the paratha gently with a spatula, and flip the paratha again. Now again add some more ghee/oil and let this side cook too. Cook on low-medium heat. When the paratha turns golden brown. take it off the heat.
Step8: Eat this hot with yogurt and green chutney.
To find the chutney recipe, visit here: http://www.glutenfreeindian.com/category/chutney-dip-sauce/