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. You can make an AIP version of this recipe using white sweet potato instead of potato. That AIP version will be a sweet savory version since white sweet potato will have a slight sweetness. If you have been able to reintroduce potatoes back then I highly recommend making it with potato!
This recipe consists of two parts. First part is to make the dough. Second part is to make the filling/stuffing. For the dough, I use the same recipe as my cassava roti / tortilla recipe. It is very important for the dough to be of the right consistency hence do watch my video tutorial for this recipe too first before attempting the Aloo Paratha recipe.
Making this stuffed paratha can also be tricky (in terms of rolling the stuffed dough). So I have done a video tutorial for you!
What are the ingredients for the Grain Free Aloo Paratha?
- Cassava Flour – I recommend only these two brands – Anthony’s or Otto’s brands
- Tigernut Flour – Using Tigernut flour is optional, but it gives a good texture to the dough
- White Potato or White sweet potato – Use White sweet potato for AIP version
- Fresh ginger – Fresh grated ginger gives lots of flavor to this flatbread and also helps to digest the potatoes well and eliminate any bloating
- Fresh green (serrano) chillies – Finely chopped green chillies give a great spicy kick to this paratha. If you are on AIP elimination, you have to avoid these.
- Fresh Cilantro – Finely chopped fresh cilantro gives tremendous flavor to this paratha
- Dry Mango Powder (Aamchur) – Aamchur gives the paratha a slight tanginess which goes very well with the cilantro and ginger. If you cannot find Aamchur, you can use a teaspoon of fresh lime juice
- Cumin seeds: Cumin seeds give great flavor to the paratha. (Cumin is avoided on AIP elimination however it is also one of the first spices that you can reintroduce back)
- Ajwain seeds: Ajwain (carom) seeds give a unique flavor to Aloo Paratha and helps with the digestion too.
- Sea salt
- Ghee or Olive oil
- 1 cup cassava flour
- 1 tbsp tigernut flour (optional)
- 1 tsp sea salt
- About 1.5 cups hot water (this is approximate quantity)
- 1 tbsp extra virgin olive oil
- 2 large White potatoes, boiled whole with skin on (Use white sweet potato for AIP)
- 1 tbsp fresh ginger, grated or finely chopped
- 2 green (serrano) chillies, finely chopped (avoid for AIP)
- ½ cup fresh cilantro, finely chopped
- 1 tsp whole cumin (Avoid for AIP)
- ½ tsp Ajwain (carom seeds) (avoid for AIP)
- 1 tsp Aamchur powder
- 1 tsp sea salt
- In a large mixing bowl, add the flours and the salt. Stir to mix and then slowly add the hot water ¼ 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.
- 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.
- 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.
