Gluten free aloo paratha
Nut free, gum free, egg free, vegan/dairy free option*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
For the potato filling:
- 800 g starchy potatoes
- 25g+ grated ginger I use more because I love ginger
- 1/2 - 1 green chilli seeds removed and finely sliced, to your taste
- 1/2 bunch coriander chopped (to taste, optional)
- 2-3 teaspoons garam masala to taste
- 2-3 teaspoons ground cumin to taste
- 1 teaspoon salt or to taste
- 1 teaspoon sugar or to taste
- 2-4 teaspoons lime juice to taste
- Pepper to taste (I used white pepper)
For the flatbreads:
- 320 g (2 cups)* white rice flour
- 120 g (1 cup)* tapioca flour
- 15 g psyllium husk powder
- 5-7.5g (1 - 1 1/2 teaspoons) fine salt
- 10g (2 teaspoons) sugar
- 200 g thick yoghurt see notes
- 15ml (3 teaspoons) oil see notes
- 250ml (1 cup)* water
Instructions
To make the potato filling:
- Boil the potatoes in a medium/large pot of salted water until completely softened. Remove from the water and allow to steam dry before carefully peeling the skins off the potatoes using gloved hands or a knife.
- Once peeled, process the potatoes into mash using your preferred method. I love my potato ricer.
- Add the remaining ingredients to the mash and adjust according to your personal tastes. Keep in mind that the flavour will be pared back once encased in flatbread, so make sure it tastes bold now. When you’re happy, set aside.
To make the flatbread:
- Combine the dry ingredients in a large bowl, then add in the wet. Whisk or mix to thoroughly combine. The dough should form a ball but perhaps feel a little wet. Place in the fridge for 30 minutes to firm up.
To assemble:
- Divide the dough into 8 even sized balls, and divide the potato mixture in 8 even sized balls.
- Generously flour a clean, dry work surface with tapioca flour, and begin rolling out the first ball. Roll the flatbread thinly – about 3-5mm. Use your hands to flatten one ball of potato into a disk, then place it in the centre of the flatbread, ensuring the flatbread has been rolled big enough to loosely encase the potato disk completely . Begin folding the edges of flatbread loosely up over the potato in the same way you fold pastry up to form a galette. Gently pinch any edges together to lightly seal. The potato should be completely encased.
- Flip the paratha over so the smooth side faces up. Ensure again that the bench has been well floured to prevent any sticking. Carefully begin rolling out the paratha to about 2cm thick and the size of a handspan or a side plate. Roll slowly to ensure the potato filling doesn’t start spilling out. Repeat with the remaining paratha.
- Preheat a skillet or saucepan over a medium high heat. You can fry the paratha with or without oil or some ghee.
- Cook each paratha for about 2 minutes on each side (heat dependent) or until it is no longer translucent and has lots of lovely brown spots. Repeat with the remaining paratha.
- Serve warm or store in an airtight container in the fridge. Leftovers keep for 2-3 days and are best microwaved or steam baked to restore them to their former glory.
Tried this recipe?Let us know how it was!