Gluten-free Aloo Paratha
Prep time
Cook time
Total time
Gluten-free Aloo Paratha made from buckwheat flour and potatoes
Recipe type: Vegan,Gluten-free,Vegetarian,Nut-free,Soy-free,Yeast-free
Cuisine: Indian-Punjabi
Serves: 6
  • 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)
  1. Grate potatoes and add them to a bowl.
  2. Add buckwheat flour, chickpea flour, turmeric, cumin seeds and salt to the potatoes & mix them all very well.
  3. 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.
  4. Using rolling pin and a board, make rotis and throw them on a griddle, one at a time.
  5. Make rotis. They are super-soft.
Just watch out when you roll them as flatbreads.
Recipe by Yes, I am Vegan at