Gluten-Free Aloo Broccoli Paratha Recipe

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This potato, broccoli, and singora flour paratha isn’t just a gluten-free twist on a classic - it’s loaded with nutritional value and Ayurvedic goodness. Potatoes provide grounding energy and are rich in potassium, helping to keep you feeling full and energised. Broccoli, known for its high fibre and antioxidant content, supports digestion, boosts immunity, and is packed with vitamins C and K. Singora flour (water chestnut), naturally gluten-free, is cooling in nature, making it great for balancing pitta while keeping vata grounded.

From an Ayurvedic perspective, this paratha is a great option for lunch or an early dinner, especially during the autumn months, when vata tends to increase. Its grounding, nourishing qualities help keep your energy stable and your digestion strong. The combination of these ingredients offers a wholesome, sattvic meal that supports overall balance in both body and mind.

Whether you're gluten-free or just looking for a nutritious and flavourful meal, this paratha is versatile -have with tea and pickles, dahl or your favourite sabzi.

Ingredients:
1 medium broccoli head, boiled and mashed
2 medium potatoes, boiled and mashed or grated
1 tsp green chilli, finely chopped
1 tsp ginger, grated
1/4 tsp black pepper
1/2 tsp chilli flakes
1 tsp cumin powder
1 tsp mango powder (amchur)
150 g singora (water chestnut) flour
2 tsp salt, or to taste

Method:

Prepare the Dough

  • In a large mixing bowl, combine the mashed broccoli, potatoes, green chilli, ginger, black pepper, chilli flakes, cumin powder, mango powder, and salt.

  • Gradually add singora flour to the mixture and knead into a soft dough. If the dough is too dry, sprinkle a little water; if too wet, add more singora flour as needed.

Shape the Parathas

  • Divide the dough into equal-sized balls.

  • Dust a rolling surface with singora flour and gently flatten each dough ball using your hands, a presser or very lightly with arolling pin. Aim for a medium-thick round. I usually greeae some non-stick plastic and flatten. See post

Cook the Parathas:

  • Heat a flat tawa or skillet over medium heat.

  • Place a paratha on the heated surface and cook for 1-2 minutes until the underside begins to brown. you can brush with a little oil or ghee.

  • Flip the paratha and cook the other side, adding a small amount of ghee or oil around the edges for extra crispness.

Serve:

Serve hot with yogurt, chutney, or a side of pickles for a nutritious, gluten-free meal.

Enjoy your delicious, healthy aloo broccoli paratha!