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Gluten-free aloo paratha on plate.
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Gluten-Free Aloo Paratha

My complete guide to gluten-free aloo parathas that taste authentic and delicious. Serve these with any Indian dal, curry or chutney.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 parathas
Calories: 199kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Bowl
  • Rolling pin
  • Griddle or skillet

Ingredients

For paratha

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)
US Customary - Metric

Instructions

Make the paratha dough

  • Place the flour, ajwain and salt in a bowl. Mix.
    Flour with ajwain and salt.
  • Drizzle the oil over it.
    Oil drizzled over flour.
  • Mx the oil into the flour with your fingers until you have a crumbly mix.
    Paratha flour with oil mixed in.
  • 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.
    Dough with water mixed in.
  • Knead until you have a smooth dough. Cover the dough with an airtight lid. Set aside for 30 minutes.
    Gluten-free aloo paratha dough in bowl.

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.
    Grated potatoes with masala spices.
  • Mix until the spices are evenly mixed into the potatoes.
    Potatoes mixed with spices.

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.
    Ball of paratha dough on 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.
    Gluten-free paratha dough rolled into disc.
  • 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.
    Stuffed paratha.
  • 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.
    Paratha edges cut out.
  • 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.
    Paratha on griddle.
  • Keep parathas wrapped in a kitchen towel until ready to serve.

Nutrition

Serving: 1 gf aloo paratha | Calories: 199kcal | Carbohydrates: 42g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Potassium: 463mg | Fiber: 6g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 2mg