© J Sainsbury plc 2020
Gluten-free parathas
This gluten-free paratha recipe comes together in minutes and hardly requires any kneading. They’re perfect for scooping up your favourite curry or served alongside a big Indian feast like our turmeric-marinated salmon recipe
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Ready in 22 minutes, plus resting
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Cooking time 12 minutes
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Prep time 10 minutes
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Makes 8 small parathas
Ingredients
- 75g rice flour
- 75g gluten-free plain flour, plus extra for dusting
- 150g chickpea flour
- 3 tbsp vegetable oil
- 150ml semi-skimmed milk
Method
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1
Place the three different flours in a bowl and add 2 tbsp oil. Slowly add the milk and mix until it all comes together. Lightly knead for 2 minutes, then cover with cling film and set aside for 10 minutes.
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2
Divide the paratha dough into 8 equal pieces, then thinly roll out each to a large circle. Roll up each circle into a loose log, then roll into a spiral. Roll this out again to a flat circle around 3mm in thickness. Repeat with the remaining dough and keep them covered.
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3
Heat a wide heavy frying pan over a medium heat with the remaining oil. Add the parathas in batches and cook for 2-3 minutes on each side, until light golden and cooked through. Keep warm while you cook the remaining parathas. Serve with your favourite curry.
