This gluten-free aloo paratha is so good - crispy on the outside, with a perfectly spiced mashed-potato stuffing. In this complete guide I'll walk you through every step of making this popular Indian flatbread with pantry ingredients.
Table of Contents
The perfect gluten-free aloo paratha
After I posted an updated recipe of my classic aloo paratha last week, so many of you wrote in to ask for a gluten-free version. I have made lots of stuffed flatbreads and lots of gluten-free flatbreads before, but never one that's both gluten-free and stuffed. So I rolled up my sleeves and got to work. This winning version of a gluten-free aloo paratha is so good, you might want to make it even if you do eat wheat.
The gluten-free flour helps the parathas crisp up better than whole wheat flour does, but the parathas also remain soft for longer. The potato filling inside - the same I use for my regular aloo paratha recipe - is creamy and so tasty.
There are a few challenges to overcome when you make gluten-free flatbreads, because the flour you use has no gluten, of course, so it doesn't hold together the way wheat flour does. As a result, rolling the flatbread into a disc can be harder. Here's how to overcome this:
- Knead the dough with hot water. This creates a softer, more pliable dough that's easy to knead and roll into a disc.
- Stuff differently from a traditional aloo paratha. Roll the disc of paratha dough to a circumference of about five inches, spread the stuffing over it almost all the way to the edges, then place another disc of paratha dough over the stuffing. Seal the edges with your finger and roll out the paratha to make it a little larger. This different method of stuffing the paratha works well because I could add way more stuffing than I do to my aloo paratha made with wheat flour. Also, gluten-free flours can taste chalky and the extra stuffing takes care of that problem.
- Practice to get perfect. Learning to make most Indian breads - particularly flatbreads - will take some practice, and a gf flatbread even more so. The more of these parathas you make, the better you will get at making them.
Best flour for gluten-free paratha
Use an all-purpose gluten-free flour, which already has some added xanthan gum for better cohesion. I used King Arthur Measure for Measure gf flour. You might get different results if you use a different flour.
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Roll paratha without sticking or tearing
This dough is easier to roll than the average dough made with gluten-free flour. When you pinch off a ball of dough, it might help to very slightly dampen your palm and fingers and give another quick knead to smooth it before you begin rolling it into a disc. Also follow these tips:
- Dust the dough ball and the surface generously with flour.
- Apply gentle pressure on the rolling pin as you shape the paratha. If the dough tears at any point, patch it with your fingers, dust with a little flour, and continue to roll it. You can't totally avoid some tears because the dough is delicate. Besides, a tiny bit of potato peeking out in spots will make the paratha crispier.
- Be gentle. Gluten-free flatbreads are more delicate so you can't just pick them up with your fingers as you would other flatbreads. Line your working surface with a piece of parchment paper to make it easier to lift the paratha and place it on the hot griddle. This will help avoid any tears while transfering.
- Gluten-free flatbreads will have rougher edges after they are rolled out. You can trim out the uneven edges with a knife or pizza cutter.
Recipe card
Gluten-Free Aloo Paratha
Ingredients
For paratha
- 2 cups gluten-free all purpose flour (with xanthan gum added)
- 1 teaspoon ajwain (carom seeds, crushed between your palms)
- 1 teaspoon salt
- 2 teaspoon oil
- 1 cup hot water
For potato stuffing
- 4 medium potatoes (boiled, peeled and grated)
- ½ teaspoon cayenne
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground ginger (or use 2 teaspoon fresh ginger, grated)
- 1 teaspoon amchur (dried mango powder)
- Salt to taste
- Oil or cooking spray (to brush on paratha during roasting)
Instructions
Make the paratha dough
- Place the flour, ajwain and salt in a bowl. Mix.
- Drizzle the oil over it.
- Mx the oil into the flour with your fingers until you have a crumbly mix.
- Begin pouring in the hot water, mixing with a fork as you go. When all the flour is moistened and there is no dry flour left in the bowl you can switch to kneading by hand. You may not need the whole cup of water or you might need a little more.
- Knead until you have a smooth dough. Cover the dough with an airtight lid. Set aside for 30 minutes.
Make the stuffing
- Place the grated potatoes in a bowl and add the cayenne, ground cumin, ground coriander, ground ginger, amchur and salt to taste.
- Mix until the spices are evenly mixed into the potatoes.
Make the gf parathas
- Pinch off two balls of dough, each about an inch and a half in diameter, and roll them between your palms to form a ball. It might help to slightly moisten your hands before you do this. Dust both balls of dough with flour and place one on a surface lined with parchment paper.
- Carefully roll out the dough into a disc about five inches in diameter. Move the parchment paper with the disc of dough still on it to the side and roll out the other ball of dough to the same diameter- five inches.
- Place enough stuffing over the paratha dough on the parchment paper to spread almost to the edges. Then place the other disc of dough you just rolled over the stuffing. Press down on the edges with your fingers to seal them tight. You can brush a little water on the edges if you like to help form a tight seal.
- Dust the top of the paratha with a little more flour and roll until the paratha is about eight inches in diameter. Use a knife or a pizza cutter to cut out any rough edges so you have an even round.
- Heat a griddle over medium heat. Lift the parchment paper with the paratha carefully, position your palm under the paratha, and turn it around swiftly to transfer the paratha to the griddle. Lift off the parchment paper. Cook the paratha until it begins to look opaque, then carefully, using a flat, thin spatula, flip the paratha and cook the other side. You want light, golden spots all over. Flip over again once or twice and brush some oil on both sides.
- Keep parathas wrapped in a kitchen towel until ready to serve.
Nutrition Information
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Frequently asked questions about gluten-free aloo paratha
Yes. This paratha tastes very authentic and no one will even know it is not made with wheat flour, if you don't want them to. The paratha may look a little different because it's more delicate and will have slightly rougher edges.
Mixing potato into the gf flour dough will make the dough brittle and hard to roll out. The method of stuffing I use is really easy and results in a more authentic aloo paratha.
You can use the paratha dough to make plain parathas or rotis that are gluten-free. Skip the ajwain if making rotis. You can also try my recipes for besan roti, arbi paratha and gluten-free naan.
Serve the paratha with vegan butter or lime pickle. You can also serve it with any vegetable side or sabzi, including baingan bharta, bhindi masala, or with a simple dal.
The dough has the best texture soon after it's made and is easy to work with. You can store it in an airtight container in the fridge for up to two days but it could feel drier. I'd advise making all parathas at one time and storing those instead.
Refrigerate the parathas for up to four days, or stack them, separated by wax paper or parchment paper, and freeze in a freezer-safe container or bag for up to three months. Reheat the frozen or refrigerated parathas on a griddle before serving.
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