Gluten Free and Grain Free Aloo Paratha (Edit recipe)

Aloo Paratha is a very popular Indian flatbread that is made with a mildly spiced potato stuffing. This is the recipe for a gluten free and grain free version of this recipe.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	177
Fat:	4 g
Carbohydrates:	35 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	1157 mg
Fiber:	6 g
Sugars:	2 g
Calculated per serving.

by Cook2Nourish

View original recipe

Serves: 4

Ingredients

1 cup Cassava Flour
1 Tbsp Tigernut Flour
1 tsp Sea Salt
1.5 cups Hot Water, this quantity is approximate
1 Tbsp Extra Virgin Olive Oil
2 whole White Potatoes, use white sweet potatoes for AIP
1 Tbsp Ginger Root, grated
2 whole raw Serrano, finely chopped (avoid for AIP)
0.5 cup Cilantro, finely chopped
1 tsp Whole Cumin Seed, avoid for AIP
0.5 tsp Carom Seeds (Ajwain), avoid for AIP
1 tsp Amchur (Dried Mango Powder)
1 tsp Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the dough:
In a large mixing bowl, add the flours and the salt. Stir to mix and then slowly add the hot water 1/4 cup at a time stirring the mixture slowly every time. After all the dry flour is wet, add the oilve oil and mix the dough with your hand till smooth. Keep aside covered.
For the stuffing:
Peel the boiled potatoes and add to a mixing bowl. Add all the rest of the stuffing ingredients and mash using a potato masher or riser until you get a very smooth mixture with no lumps.
To make the parathas:
Place a cast iron pan on the stove on medium heat.
Divide the dough into 10 equal sized balls. Take 1 ball and press between your palms to flatten. Then dust this with some cassava flour and using a rolling pin roll slowly to form a 2 inch dia circle. Now take about 1 tbsp of the filling mixture and place in the center of this. Next pinch all the corners of the circle and bring to the center to form a covered ball (with filling inside). Dust some more flour on the top and seam facing upwards, again roll this very slowly and carefully using very low pressure to flatten it. Be careful not to get the filling out.
Cook this paratha on the heated cast iron pan cooking for about 1 to 1.5 mins on each side. Flip and apply some oil or ghee on top and again flip to cook for another 30 secs or so before transferring to a plate.
Finish cooking all the parathas the same way.