I was diagnosed with Gluten-Intolerance last year which meant no more rotis/naan breads. I was devastated but it has turned out for the best. Am feeling much more energetic without gluten.
Sanju wanted to have roti the other day (he asked me with so much hesitation). I was like Yeah, sure 🙂 and made rotis for him -the normal ones. And I made quinoa for myself. And next morning I was overcome by a feeling that I wanted roti.  Made these. This post used to be buckwheat rotis, same recipe as below. They just taste like Aloo Parathas aka Potato rotis. So I have changed the name 🙂
You need:
- Buckwheat flour-1/2 cup
- Chickpea flour-1/2 cup
- Potato- 2 boiled
- Turmeric powder-1/2 tsp
- Cumin seeds-1 tsp
- Salt-to taste
- Oil-a tsbp
- Warm Water-warm 1/2 cup, use 1/2 Tbsp at a time to knead
Method:
- Grate potatoes and add them to a bowl.
- Add buckwheat flour, chickpea flour, turmeric, cumin seeds and salt to the potatoes &Â mix them all very well.
- Now add warm water (1 Tbsp at a time) and mix until it reaches roti dough consistency. Add oil at the end and this should make the dough less sticky.
- Using rolling pin and a board, make rotis and throw them on a griddle, one at a time {Now, don’t be jealous of my roti making skills, I make starfish and octupus shaped ones. No, don’t ask me for the secret (Yep, Sarcasm). Hands down, I will win the award for ‘Worst Shaped Roti Maker of the Century’}
- Flip and cook on both sides and serve with Gobi Matar, Methi Malai Matar or Lemony Dahl
Gluten-free Aloo Paratha
Prep time
Cook time
Total time
Gluten-free Aloo Paratha made from buckwheat flour and potatoes
Author: Charanya
Recipe type: Vegan,Gluten-free,Vegetarian,Nut-free,Soy-free,Yeast-free
Cuisine: Indian-Punjabi
Serves: 6
Ingredients
- Buckwheat flour-1/2 cup
- Chickpea flour-1/2 cup
- Potato- 2 boiled
- Turmeric powder-1/2 tsp
- Cumin seeds-1 tsp
- Salt-to taste
- Oil-a tsbp
- Hot Water-heat ⅓ cup up, use 1 Tbsp at a time to knead ( I used only 1.5 Tbsp, but if there's too much moisture in potatoes, you might end up with just having to use just a Tbsp of water)
Instructions
- Grate potatoes and add them to a bowl.
- Add buckwheat flour, chickpea flour, turmeric, cumin seeds and salt to the potatoes & mix them all very well.
- Now add warm water (1 Tbsp at a time) and mix until it reaches roti dough consistency. Add oil at the end and this should make the dough less sticky.
- Using rolling pin and a board, make rotis and throw them on a griddle, one at a time.
- Make rotis. They are super-soft.
Notes
Just watch out when you roll them as flatbreads.
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Beautiful Charanya. What is that green color coming from?
Thanks Sonal 🙂 I guess turmeric 😛 I forgot to add that to the ingredient list. See this is why I need you 🙂
🙂
I feel for you with going gluten free. I tried that for awhile to see if it would help with my allergies and I gave up quickly. At the same time, I thought I’d never be able to live without dairy and I’ve been dairy-free for two years now. And honestly, I don’t miss dairy at all. So I think it’s just a matter of getting used to a new way of eating. It’s especially tough in the beginning, however; but I’m sure you’ll manage. These roti do look delish! Celeste 🙂
I know. Dairy wasn’t a big deal as I thought. But being GF is hard 🙂 Thanks for commenting
This seems so good. Thanks. I have to try it soon.
Thanks 🙂 It is. Satisfies your binge for a good roti
I must try this. I have buckwheat and chickpea flour looking to play a major role in a bread recipe.
🙂 Just be careful when you roll it. I do it in a roti maker 😛
I make paratha all the time. I think I lived on them for about 2 months at one point.. Everything from just potato like your recipe, to potato and methi leaves, crazy chick pea fillings… moong dal.. one day I was so desperate I snuck in the sweet potato I had because I just needed my paratha fix.
Indian cuisine accounts for about 95% of my diet. I love spicy food and I need flavour. Italian, Canadian and French food doesn’t do it for me anymore. After learning to cook in a classical French cooking school, I needed a major change. Now that I’ve decided to try the vegan AND gluten free lifestyle, it’s hard parting with some of my necessities. I’m trying a gluten free all purpose flour mix this weekend for the first time, but I’m dying to try this recipe with the buckwheat flour. Generally I live on besan and idli dosa, lots of (baked) pakoras, and probably a kilo of lentils and chickpeas weekly ( feels like that much some times).. My cheat is still samosas and naan. I can’t walk away from either!
Lol <3 That's hilarious. My husband is very much like you. 98% of his diet is Indian, he needs spices and flavor. Idli dosa? That's crazy. I eat it once in a while. I hope you enjoy this recipe. It tastes like aloo paratha. I don't think I need to tell you this. You sound more Indian than I am 😛 But, just be careful when you roll them out. Good luck. Thanks for taking time to comment <3
Your recipes make me want to get up and run to the kitchen at 3am!
Awww <3 Hope you slept well. I feel guilty now 🙂
Thanks for the ping Apz <3