#glutenfreerecipe #glutenfreenalooparantha #grainfreerecipe #sattvikrecipe #nogluten #cookingcheerup #falaharrecipe
Arrowroot is a starchy root vegetable similar to yam, cassava, sweet potato, and taro. Arrowroot contains a good amount of potassium, iron and B vitamins, which is great for metabolism, circulation and heart health. Aside from being high in nutrients, it is easy to digest, making it ideal for children and older adults who may need gentler food. Also it has no gluten and today my recipe is everybody's favourite that is Aloo Parantha and that too gluten free version which makes it perfect for the people who have Celiac disease.
Number of Paranthas : 12
Ingredients
1. Boiled - 1.2kg (10 medium size)
2. Salt - 2.5 tsp (or to taste)
3. Garam Masala - 1tsp
4. Chilli flakes - 1/2 tsp
5. Chopped Green Chillies - 1tsp
6. Chopped Fresh Corriander - 1 tbsp
7. Arrowroot - 1C (110gm)
8. Butter/oil - for greasing
9. Ghee - to fry paranthas
Method
1. Mash boil potatoes in a large bowl.
2. Add salt, garam masala, chilli flakes, green chillies and fresh Corriander. Mix it well.
3. Gradually add arrowroot to make a dough. You can apply some butter to avoid stickiness of the dough.
4. Once the dough is ready, transfer it into clean bowl.
5. Make a round bowls and flatten it on greased plastic transparent sheet as shown in the video.
6. Cook it on hot tawa using ghee till golden brown on both sides.
7. Serve hot with butter or pickle.
Note:
1. The quantity of arrowroot powder depends the variety of the potatoes. So I highly recommend you to add it gradually in the mashed potatoes just to make a dough.
2. You can also have these paranthas in your fast (falahar vrat).
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