Aloo Stuffed Buckwheat Paratha
Aloo Paratha with Buckwheat Flour is a gluten-free version of the classic Indian dish made with a combination of buckwheat flour and potato stuffing. This recipe is vegetarian and suitable for many dietary preferences. Buckwheat is a good source of fiber, protein, and essential minerals, while potatoes are rich in vitamin C and potassium. This dish is a perfect option for those who are looking for a gluten-free and healthy variation of Aloo Paratha.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
161 kcal
Protein
4 g
Carbs
27 g
Fat
5 g
Fiber
4 g
Ingredients
Rock salt (sendha namak)
0.5 tsp (2.5g)
Warm Water
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Coriander Powder
0.5 tsp (1g)
Potatoes
100 gm (100g)
Olive Oil
1 tbsp (15g)
Cumin seeds
1 tsp (5g)
Buckwheat Flour
0.5 cup (120g)
Chopped Green Chilli
1 tsp (2g)
Instructions
Preparation
Boil/Pressure cook the potatoes.
Cooking Steps
In a bowl, combine the buck wheat flour and salt. Gradually add warm water and knead the dough until it comes together. Cover and set aside for 10-15 minutes.
In another bowl, mix together the mashed boiled potatoes, finely choped coriander leaves, coriander powder, and salt to taste. Mix well.
Divide the dough into small balls and roll each ball into a small circle.
Place a tablespoon of the potato stuffing in the center of the circle.
Bring the edges of the circle together to enclose the stuffing and pinch the edges to seal.
Flatten the stuffed ball with your hands and dust it with flour.
Use a rolling pin to roll the stuffed ball into a flatbread (roti).
Heat a non-stick pan over medium heat. Place the roti on the pan, brush oil on both sides of the paratha and cook for 1-2 minutes on each side until cooked through.
Serve hot.