Paratha is flatbread traditionally made with chapati flour (whole wheat flour) with a vegetable stuffing and cooked on a cast iron pan or not-stick pan. This is made using gluten-free flour (rice flour and garfava flour). It is eaten with yogurt and/or chutneys. The vegetable stuffing is made using mashed potatoes with herbs or with other vegetables like spinach, radish etc.

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.

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