Gluten Free Aloo Paranthas

Makes: 6

Total cooking and preparation time: Around 65 minutes (potato boiling 20 - 25 minutes, making the filling 15 minutes, making the paranthas approximately 25 minutes)

NB: The preparation of spring onions, garlic, chillies and the roti dough can be carried out whilst the potatoes are boiling.

Suitable for: Vegetarians, Vegans (use vegetable oil, not ghee, to brush/fry each side of parantha)

Serve piping hot with any curry and mint and coriander chutney.

Gluten free aloo parantha…

Ingredients:

One portion of gluten free roti dough

300g waxy potatoes such as new potatoes, charlotte potatoes

1 bunch of spring onions, chopped

2 tablespoons rapeseed oil

1 teaspoon of whole cumin

1 clove garlic, finely grated/crushed

½ green chilli, finely chopped

1 teaspoon salt

¼ - ½ teaspoon of haldi (turmeric)

¼ teaspoon garam masala

¼ teaspoon of amchoor (dried mango powder)

Half a handful of chopped coriander leaves

Butter/ghee/vegetable oil to brush each side of the parantha

Method:

Potato Filling:

1. Wash the potatoes and place them in a pan. Add enough water to just cover the top of the potatoes. Bring to the boil, turn down the heat to simmering, cover the pan and simmer until the potatoes can be ‘pierced’ readily with the tip of a knife. Should take about 20-25 minutes.

2. Drain the water and peel the potatoes, lightly mash with a potato masher or fork. Set aside.

3. Heat the oil in a frying pan, add the cumin and let it rise until it splutters.

4. Add the chopped onions, fry on medium heat for 5 minutes or until softened.

5. Add the garlic, chillies and spices. Stir for a few minutes.

6. Add the mashed potatoes and stir until the onion mixture and potatoes are evenly mixed.

7. Continue to cook on low to medium heat, stirring occasionally until the potato mixture easily comes away from the frying pan.

8. Add the chopped coriander and mix it through the potato filling above. Cook for a further two minutes.

9. Remove the potato filling from the pan and spread out on a plate to cool down.

Making the Paranthas:

1. Place the tawa or frying pan on the hob and place on a medium to hot setting.

2. Knead the gluten free roti dough once again for a couple of minutes.

3. Divide the dough into 12 equal pieces.

4. Using two pieces of the divided dough, knead each one again using the palm of one hand and the fingers of the other hand to form two balls. Flatten each ball slightly with your fingertips then roll out each piece to form two circles roughly 2½ inches in diameter.

5. Place approximately 45g of potato filling in the centre of one of the cirlces. Place the second piece over the filling. Seal the edges by pinching along the whole circumference.

6. Press down lightly with your fingertips to flatten further.

7. Dust each side with dry flour and use a rolling pin to create a thin circle of about 7 inches in diameter.

8. Place the parantha on the hot tawa and allow it to cook on one side for a couple of minutes. Turn the parantha over and allow the still-raw side to cook for a few minutes, checking a couple of times and pressing lightly around the edges if needed.

9. Turn the parantha back over once the second side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides, but soft in the middle.

10. Remove from the tawa and place the parantha on a clean tea towel folded over on a warm plate.

11. Repeat steps 4 to 10 until all paranthas have been made.

12. Serve hot.