These delicious gluten-free stuffed flatbreads are slightly crunchy and flaky with layers of flavor. They were a big hit with everyone!
6 medium potatoes 🥔, peeled/boiled
1 teaspoon red Kashmiri chili 🌶 powder
1 teaspoon crushed cumin
1/4 teaspoon turmeric powder
1/4 cup coriander, washed and finely chopped
1/2 teaspoon amchur powder
Salt to taste
2 1/2 cup Rajgira flour (Amaranth flour)
2 tablespoon oil, corn or canola
Salt to taste (flour can be slightly sweet so take that into account when adding salt)
1/2 cup warm water
3/4 cup of oil, corn or canola
1 cup corn or rice flour
Make the dough first since it needs to rest for 30 minutes
1. Combine flour and salt, mix.
2. Use your finger to create a small well in the middle of the dough and pour the oil in the bowl 🍲 and mix well.
3. Add 2 tablespoons of warm water at a time and begin kneading the dough into a ball. Keep adding warm water 1 tablespoon at a time until the dough is firm yet pliable and not sticky. If it becomes sticky then add a bit more flour.
4. Cover the dough and keep aside for 30 minutes.
For the stuffing:
1. Wash the potatoes and you can peel them now or after boiling.
2. Cut the potatoes 🥔 in half.
3. Take a large stock pot and add 6 cups of water, salt and the potatoes. Add salt.
4. Boil for 15 minutes until you can stick a fork through them easily.
5. Strain the water and let the potatoes cool. You can peel them know if you didn’t peel them earlier. Just use your fingers to peel the skin.
6. Mash the potatoes.
7. Add salt, red chili 🌶, cumin, turmeric, amchur powder and coriander. Mix well.
8. Divide the stuffing into balls, approximately 2/3 the size of a golf ball.
Making the parathas:
1. Divide the dough into golf ball size balls, the same number of balls as the stuffing.
2. Roll each dough ball with a rolling pin into a 4 inch round disk.
3. Put one stuffing ball in the middle of each dough disk. Do not press the stuffing ball.
4. Fold the edges of the dough disk on top of the stuffing ball and press down so it flattens as you fold. The dough should completely cover the stuffing.
5. Once it has been folded, flatten it softly with your hands. Don’t press hard or the stuffing will come out through the dough.
6. Sprinkle a generous amount of the rice or corn flour onto each side of the stuffed disk and roll until 1/8 inch thick.
7. Heat up a nonstick or cast iron flat pan on medium low heat.
8. Let the paratha cook 👩🍳 for 30 to 40 seconds.
9. Flip it over and let it cook for another 30 to 40 seconds.
10. Flip it over again and add one teaspoon of oil around the edges and let it cook on each side until golden brown.
Note: Allergy friendly, vegan, gluten-free, nut-free, dairy-free .
One Comment Add yours
Been looking for a GF parantha recipe. This looks amazing !
Can I make GF purapoli the same way?