Gluten Free and Grain Free Aloo Paratha (Flatbread with Potato Stuffing)
 
Prep time
Cook time
Total time
 
A delicious grainfree and gluten free flatbread stuffed with a savory and mildly spicy potato filling
Author:
Cuisine: Indian
Serves: 3-4
RecipeIngredients
For the dough:
  • 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
For the potato stuffing:
  • 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
RecipeInstructions
For the dough:
  1. 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.
For the stuffing:
  1. 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:
  1. Place a cast iron pan on the stove on medium heat.
  2. 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.
  3. 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.
  4. Finish cooking all the parathas the same way.
Recipe by Cook2Nourish at https://cook2nourish.com/2024/07/gluten-free-and-grain-free-aloo-paratha-flatbread-with-potato-stuffing.html