Last week, I made Paratha, that is a bread made with vegetable filling. Traditionally, paratha is made with potato filling and pan fried using oil or ghee. I tried to experiment coming up with a gluten-free version for my daughter’s sake who is gluten intolerant. I was rather pleased with the gluten-free paratha. I tasted really good. Also, I am happy to say not only did my daughter finish the paratha but requested more! She ate it with ketchup instead of yogurt or chutney. I do not know about your kids, but not only is my daughter a small eater, but she is picky too! They are the worst combinations that can frustrate parents every where! Anyway, you can make this recipe using various vegetables like spinach, radish, kale by adding it to the mashed potatoes. If you have left over veggies in the fridge, you can chop them fine, add the masala and spices indicated in the recipe below. You might want to adjust the flour. You can also freeze them before or after cooking them. It tastes really good with yogurt and chutneys. Sometimes, I eat it with Creme Fraiche and it tastes really good.
The picture below is the potato filling that is used with various herbs. I have used chives but you can use finely chopped onions and other greens too. This probably is one of the best ways to eat lots of greens.
Gluten-Free Potato Paratha (Gluten-Free Potato Stuffed Flat Bread)
This is a gluten-free version of the paratha that is traditionally made with wheat flour. My daughter loved it and so did we.
1/2 cup white rice flour
1/4 cup garfava flour (garbanzo bean/fava bean flour)
3-4 medium potatoes, boiled, peeled, mashed (approximately 2 cups)
(if you use brown rice flour, make sure to use 2 1/2 cup potatoes)
1 teaspoon salt
1 teaspoon cumin seeds
1 serrano green chili, chopped fine
(use 2 green chili for slightly spicy flavor)
1/2 cup cilantro, chopped fine
2 tablespoons coriander powder
(Please use Indian coriander powder)
1 tablespoon lemon juice
2 tablespoon chives
1 teaspoon garam masala (optional but makes a better tasting paratha)
(if you prefer home made, see recipe for garam masala)
Combine all the ingredients in a bowl and knead well. Cover with a damp cloth and let it rest of 10-15 minutes. Divide the mixture into 6-7 balls.
Dip the balls in the rice flour container so that they are covered with flour. Dust the excess flour off. This helps the dough not to stick to each other while you are rolling each ball. Roll each ball with a pin into 4-5 inch circles. Make sure to spread some flour on the board before rolling the ball.
Heat a cast iron pan on medium heat. Place the rolled paratha on the pan and add 1/2 teaspoon of oil around the paratha and let it heat until it gets a few brown spots – approximately 1-2 minutes. Flip the paratha, add some more oil with a spoon around the partaha and let it cook on the other side until brown spots start appearing. Each paratha will cook in approximately 5-6 minutes or so. See pictures for help on the whole process.
Makes 6-7 parathas