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Thursday, May 28, 2020

From Aloo Parantha to Japanese Sticky Rice: Easy gluten-free recipes to nourish your soul

Even though fitness enthusiasts might balk at the idea, there’s nothing quite like a piping hot parantha served with a dollop of white butter, and a cup of steaming hot tea on the side to enjoy the nip in the air.

By: Lifestyle Desk | New Delhi | Updated: February 26, 2019 6:22:47 pm
gluten free food, gluten free roti, gluten free recipes, winter recipes There’s nothing like a hot parantha served with a dollop of white butter.

Winter mornings and aloo parantha for breakfast is a heavenly combination. Even though fitness enthusiasts might balk at the idea, there’s nothing quite like a piping hot parantha served with a dollop of white butter, and a cup of steaming hot tea on the side to enjoy the nip in the air.

For those of you looking for a gluten-free aloo parantha recipe, you have come to the right place. Curated by Khushboo Verma, Founder, Gluten Free Indian, this recipe is worth a try. So is her chapati and Japanese sticky rice versions.

Gluten-free Aloo Parantha 

gluten free food, gluten free roti, gluten free recipes, winter recipes

Ingredients

Gluten-free chapati flour – 1 cup+1/3 cup

Water to help you knead the dough

Salt to taste

Onion – 1/2 super finely chopped.

Green chillies – 2-3 finely (chopped)

Green coriander – 10 strands (chopped)

Ajwain seeds – 1/2 tsp

Nigella seeds (optional) – 1/2 tsp

Mango powder – 1/2 tsp

Lemon juice – 1/2 tsp

Boiled and mashed potatoes – 1 big potato pr 2 small

Olive oil or ghee – 2 tbsp

Method

* Mix the potatoes with the rest of the ingredients, except flour, and make sure that everything blends well.

* Knead the dough. Make small balls. With this measurement, you should be able to make 2-3 balls.

* Take one ball, make a well in the middle and fill in 1 tbsp of stuffing. After you have put the stuffing in the well, start closing it and make a ball again.

* With a belan or rolling pin, start rolling the parantha slowly. Do not put a lot of pressure else the parantha will break.

* On a hot tawa, place the parantha, give it a few minutes to cook on low heat. Flip the parantha, wait for a few minutes and then add some ghee/oil.

* Cook on low-medium heat. When the parantha turns golden brown. take it off the heat.

* Eat this hot with yogurt and green chutney.

Gluten-free Chapati

gluten free food, gluten free roti, gluten free recipes, winter recipes

Ingredients

Potato starch – 1/2 cup (use potato starch and not potato flour. Potato starch will provide you with light, fluffy baked goods. Whereas flour will be hard like stone)

Tapioca starch – 1/4 cup

White rice flour – 1/4 cup

Brown rice flour – 1 and 1/2 cup

Method

* Combine everything together and form a dough. Add water slowly, knead the dough for a long time. The more time you spend with the dough, the elasticity of the dough will be better.

* Make small dough balls.

* Roll them like chapati. Go slow, this is not your regular wheat flour so it will require a little practice.

* On a hot pan or tawa, place the chapati. On low medium heat, cook it for 30-40 seconds, flip it and cook the other side too. Then start pressing the chapati on the sides with a cloth, the chapati will start rising like a balloon.

* Do this on medium heat. When the chapati looks done, remove it.

Japanese Sticky Rice With Veggies in Homemade Teriyaki Sauce

gluten free food, gluten free roti, gluten free recipes, winter recipes

Ingredient for Teriyaki Sauce

Gluten-free soy sauce – 1/4 cup

Water – 1 cup

Honey – 1 tbsp

Brown sugar – 4-5 tbsp

Ginger – 1/2 tbsp finely grated

Garlic powder – 1/4 tsp

Sesame oil – 1 tbsp (Or any veg oil)

Cornstarch – 2 tbsp

Water – 1/4 cup

Method

* Mix everything (except the cornstarch and cold water) in a sauce pan and begin heating. Add a cup of water.

* In a separate bowl, mix the cornstarch in 1/4 cup water.

* Add this mixture to the saucepan.

* Reduce the heat and simmer for about 4 minutes. Remove from heat and let it cool. Store in the fridge for up to a week.

Ingredients for sticky rice

Japanese sticky rice – 1 cup

Method

* Make it like your normal white rice.

* In 1 cup of rice, add water just slightly above the level of rice, turn the stove on.

* Let this cook on high heat for 3-4 minutes, after that cook till done on low heat.

* Keep checking the rice occasionally. If you feel the rice needs more water add a little hot water till the rice is nicely done.

Ingredients for the stir fry veggies

Oyster mushrooms – 1 packet

Button mushrooms – 1 packet

Green onions – 2-3 ( coarsely chopped)

Onion – 1 small (sliced)

Garlic cloves – 2-3 (finely chopped)

Red cabbage – 1 cup (chopped)

Green chillies – 1 chopped

Tofu – 1 packet

Bean sprouts – 1/3 cup

Oil – sesame/ olive: 1 tbsp

Salt to taste

Vinegar/lemon juice – 1/2 tbsp

Method

* Pan fry the tofu cubes. keep aside.

* In the same pan add the garlic and the veggies on high heat. Keep stirring. Add salt to taste.

* After 3-4 minutes, add the Teriyaki sauce. This you can adjust according to taste. I usually add 2 heaped tablespoons. Mix well. Cook for another minute.

* The veggies need to be slightly crunchy, so do not overcook them. Add the vinegar. Mix well.

* Serve the veggies on a bed of sticky rice and tofu. Sprinkle some bean sprouts on top.

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