Falaari Aloo Paratha

Falaari Paratha: A gluten free aloo paratha made with tapioca flour and some mild spices. As I told in my previous post that we do not get much variety of fasting flours here. Yesterday while doing grocery shopping in Asian shop I found Tapioca Flour in the flours section. I picked one pack without much thinking as I knew that I could definitely make something from it that will give the family a break from Buckwheat flour that they have been eating since last five days.

So today morning I tried making the aloo paratha .As the tapioca flour doesn’t have gluten so I added a potato to make the dough.I filled the potato stuffing in between two layers of dough circles as it was a little easy way to make the paratha rather than the regular one. I find it easy to work with the tapioca flour for rolling and doesn’t need any paper or towel for rolling.I just made sure to dust the dough ball with lots of flour and rolled it very gently. The parathas tasted awesome and girls loved eating them.

Blogging Marathon#69 Week 1 / Day 3
Theme– Flatbreads
Dish-Falaari Aloo Paratha

Ingredients
For dough
11/2 cup tapioca flour+ more for dusting
1 small potato,boiled and mashed
rock salt to taste
water as required

For filling
2 big potatoes,boiled and mashed
1/2 teaspoon cumin seeds
1/2 teaspoon home made garam masala
1/2 teaspoon amchoor powder
1 tablespoon coriander leaves,chopped
1 green chilli,finely chopped
rock salt to taste
water as required
ghee or oil to cook

Method:
In a mixing bowl add ingredients for dough except water for kneading.Mix everything until combined.Using a little water at a time knead a dough.Cover and set aside for 5 minutes.
In another bowl add ingredients for filling except oil or ghee for cooking.Mix to combine.

To make the parathas make 8 small round balls from the dough.Dust one ball with dry tapioca flour and roll it in a small circle using a rolling pin.Spread a layer of potato filling on the dough circle.Roll another same sized circle from the dough.Cover the potato spread dough circle with the same sized circle.Press the edges with hand.Dust with more dry flour and roll it again to desired size and thickness.
Transfer the paratha over a preheated pan or skillet.
Apply a teaspoon of oil or ghee and cook it on low to medium heat on both sides till done.
Repeat the same with remaining dough balls.
Serve hot parathas with aloo sabzi, chutney and yogurt.

Enjoy!!

Serve-2 Cooking time-20 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69