Gluten-Free Classic Indian Parathas

Savor the timeless appeal of Indian flatbreads with this Gluten-Free Classic Indian Parathas recipe—a delightful spin on a beloved traditional dish, specially crafted for those following a gluten-free lifestyle. Made with a blend of gluten-free all-purpose flour and psyllium husk powder for a perfect bind, these parathas are infused with aromatic spices like cumin and carom seeds and fresh coriander leaves for an irresistible burst of flavor. Enjoy the soft, flaky texture achieved through expert kneading and a touch of ghee, all cooked to golden perfection on a hot tawa. Quick to make in just an hour, these versatile parathas are the ideal accompaniment to yogurt, pickles, or any savory curry. Whether it's a comforting breakfast or a hearty dinner side, this gluten-free version of a classic Indian staple is sure to become a household favorite.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 tablespoons Psyllium husk powder
• 0.5 teaspoons Salt
• 1.5 cups Warm water
• 3 tablespoons Ghee or oil
• 1 teaspoon Cumin seeds
• 2 tablespoons Chopped coriander leaves
• 0.5 teaspoon Carom seeds (Ajwain)
• 0 Oil for cooking

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt. Mix well to combine.

Step 2

Add warm water slowly to the dry ingredients, stirring continuously with a spoon or spatula.

Step 3

Once the water is incorporated, add 2 tablespoons of ghee or oil and knead the mixture into a smooth dough. The psyllium husk will help create a binding texture.

Step 4

Cover the dough with a damp cloth and let it rest for 10-15 minutes.

Step 5

After resting, divide the dough into small equal parts and form them into balls (about the size of a lemon).

Step 6

On a clean surface, sprinkle some gluten-free flour for dusting.

Step 7

Take a dough ball and flatten it slightly using your palms.

Step 8

Roll out the dough into a flat circle (about 6 inches in diameter) with a rolling pin. Dust lightly with flour as needed to prevent sticking.

Step 9

Sprinkle each rolled circle with cumin seeds, carom seeds, and chopped coriander leaves. Press gently to stick.

Step 10

Heat a non-stick tawa or skillet over medium heat. Add a bit of oil to lightly grease the surface.

Step 11

Place the rolled-out dough onto the tawa and cook until bubbles start to form on the surface (about 1-2 minutes).

Step 12

Flip the paratha and apply a teaspoon of ghee or oil on top.

Step 13

Press gently using a spatula and cook until browned spots appear on both sides and the paratha is cooked through.

Step 14

Repeat with the remaining dough balls.

Step 15

Serve the gluten-free parathas hot with your choice of side dishes like yogurt, pickles, or any curry.

Nutrition Facts

Serving size	(686g)

Amount per serving	% Daily Value*
Calories	1461.5

Total Fat 59.8g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat g
Cholesterol 126mg	0%
Sodium 1200.9mg	0%
Total Carbohydrate 231.1g	0%
Dietary Fiber 22.5g	0%
Total Sugars 0.8g
Protein 6.5g	0%

Vitamin D 0IU	0%
Calcium 112.2mg	0%
Iron 5.2mg	0%
Potassium 233.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 1.7%

Carbs: 62.1%