Wholesale

Gluten Free / Vegan Parathas with Potato Filling


Ingredients

  • 2 Cups Live Free Gluten Free All-purpose wholemeal or plain flour
  • ½ teaspoon salt
  • 100g Nuttelex  or lard ( or you can use butter if you like )
  • ½ Cup of water
  • 2 teaspoons baking powder
  • 1 large (300g) potato, chopped
  • ½ (125g) kumara, chopped
  • 1 teaspoon coriander Seeds
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ cup firmly packed fresh Coriander leaves

Method

Dough

  1. Place LFGF All-purpose wholemeal or plain flour & baking powder in a large bowl, rub in the Nuttelex or (butter).
  2. Stir in enough water to make ingredients cling together.
  3. Turn dough onto A floured surface, knead about 10 minutes or until smooth.
  4. Divide dough into 16 portions and roll each portion on a floured  surface into a thin 16cm round.
  5. Stack rounds into a container with a lid  layers  to prevent drying out. You will need 2 rounds for one Parathas.
  6. Divide filling among the rounds, spread filling over ½ the rounds, leaving 7mm borders. Brush borders with  water, top with remaining rounds. Press edges together to seal.
  7. Bake in moderate oven 180 deg until golden brown

Filling

  1. Boil or steam potato and kumara until tender.
  2. Mash vegetables  coarsely, stir in spices and coriander.
  3. Serve with a fresh green salad for lunch or eat hot or cold for a snacks when on the run.

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