Aloo Parantha (with Liquid Dough)


    • 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)




    - 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.

    - Recipe By: Wheafree Kitchen