Drool Over Delicious Gluten-Free Lunch Recipes

There's nothing like a steaming paratha served with a drop of white butter and hot tea on a sunny afternoon. Although you are suffering from celiac disease or gluten intolerance, you might miss this delicacy due to its high gluten content. But not anymore! You do not have to stick to that tasteless diet in order to maintain health. We have some of the easiest Gluten Free Lunch Recipes you can cook in the blink of an eye. Here's how to make Aloo paratha: 

Ingredients:

1. Gluten-Free chapati flour: 1 cup + 1/3 cup

2. Water to knead the dough

3. A pinch of salt

Fillings:

As gluten-free flours a lot, make sure the ingredients are finely chopped.

Onion: ½ finely chopped

Salt to taste

Green chilies: 2-3 chopped

Green coriander leaves: chopped

Ajwain seeds: ½ tsp

Mango Powder: ½ tsp

Nigella seeds: ½ tsp

Boiled and mashed tomatoes: 1 big potato or 2 small potatoes

To Cook On The Pan:

Ghee / Olive Oil: 2 tbsp

Method:

Mix the potatoes nicely and make sure everything gets blended well. Knead the dough and make small balls from it. Try to make 3-4 balls with the same measurement. Take a ball and make it into the middle and then fill 1 tbsp of stuffing. After that, start closing the balloon and make a ball again. Take a rolling pin then take a ball. Start flattening the ball and make a paratha. Do not put a lot of pressure else the paratha will break. Lit up the gas and wait for Tawa tobe hot. Then, put the paratha, wait for a few minutes to cook on low heat. Flip the paratha and add some ghee / oil. As soon as you add up, you will see smoke coming out of the Tawa. Flip the parantha again. Add some ghee / oil on the other side and wait till it is cooked. Cook it on low to medium heat. After being golden brown, take it from the Tawa. 

Once ready, it tastes best with yogurt and green chutney. If you like this one and want to look for some more, you can head to the glutenfreeindian.com