Aloo Parantha (with Liquid Dough)

Ingredients

  • 1 Large Potato
  • 1 Cup Wheafree Maida Replacer
  • 1 tbsp Coriander Leaves, finely chopped (optional)
  • 1 tbsp Onion, finely chopped (optional)
  • 1 tsp Salt (as per taste)
  • ¼ tsp Turmeric Powder
  • 1 tsp Black Pepper
  • 1 tsp Oregano
  • 1 tsp Chilli Flakes (as per taste)
  • 1 tsp Oil
  • 1 ½ – 2 cups Hot Water (as per requirement)

Method

Instructions:

– Wash and cut the potato into 8 halves.
– Boil water in a pot and put the potatoes in it. Let it boil for 10-15 minutes on high flame.
– Check with a knife or fork to see that the potatoes are completely boiled and have become soft.
– Take them out and peel off the skin. Keep aside to cool down.
– Take Wheafree Maida Replacer in a mixing bowl.
– Add coriander leaves, onion, salt, turmeric powder, pepper, oregano, chilli flakes in the bowl and mix everything well.
– Add water gradually and mix using a whisk. Add more water as per requirement to make a smooth liquid batter, free of lumps. (not too runny)
– Now grate the potatoes into the liquid batter or add mashed potatoes into it. Whisk well until the batter becomes smooth.
– Heat a non stick pan over medium flame. Brush it with a little oil/butter.
– Pour some of the batter on the pan and spread it evenly, use a spoon or spatula if required.
– Cook over medium flame until the edges separate the pan and the parantha looks set (the batter should not be in liquid form anymore.)
– Flip and cook the other side. Keep pressing the edges lightly with a spatula or a clean cloth.
– Brush both sides with oil or butter and cook.
– Once both the sides are done, take it off the pan.
– Serve hot along with yoghurt and/or a gluten free pickle or tomato sauce.

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