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Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.

For a child or adult allergic to gluten, Chapati or Paratha is by far the most missed item in an Indian meal. Try this Gluten-free Chapati recipe and see how soft and pliable the chapati remain long after they are made. Serve them hot off of the tava or use them as a perfect snack or meal on the go.

Disclaimer: Mangala Deshmukh is NOT a licensed Dietitian/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.

Ingredients:

Gluten-free Basic Flour Mix – 1 cup (see recipe here)
Potato – 1/4 cup, boiled and mashed
Oil – 2 tsp
Warm Water – 1/3 to 1/2 cup, as needed
Rice Flour – 1 heaped tablespoon, for dusting
Oil or Ghee – optional, for pan frying or coating

Method:

1. Place Flour Mix in a bowl and add Potato. Incorporate it into the flour.
2. Add Oil and rub it into the flour to incorporate well.
3. Add half the water and start to knead the dough.
4. Slowly add the remaining water (as needed), kneading gently all the time.
5. Note: Gluten free flours usually require more kneading than wheat flour, to acquire a soft, smooth texture and the addition of the gum will make the dough a little sticky.
6. When dough has formed into a ball, smear your hand with a little oil and continue to knead and make a smooth dough. Place prepared dough in a bowl and allow it to rest for about 15 minutes.
7. Meanwhile, place the rice flour onto a plate and keep it handy nearby.
8. Tear off two large sheets of plastic wrap, about 10” long. Place one sheet on rolling surface, and the other one on any clean, dry surface nearby. Take care to ensure that plastic sheets are not close to the stove top.
9. Heat a tava/skillet on medium heat till it is nice and hot.
10. Divide dough into 7 equal sized balls.
11. Roll each ball smoothly with your hands, press and flatten to form a disc.
12. Take one flattened ball and dust it lightly with rice flour
13. Place on top of the first plastic sheet, in the center. Place the second sheet on top of the ball, in parallel with the bottom sheet.
14. Begin to roll gently. You will be able to roll out a fairly thin roti about 7” round.
15. Once rolled out, remove upper plastic sheet and set aside away from stove top.
16. With one hand, gently peel away the lower plastic sheet, while lifting the rolled roti onto the palm of the other hand.
17. Place roti on tava. Allow some bubbles to appear, flip the roti onto the other side and allow it to cook while gently pressing and moving it a little.
18. Flip once again and let the first side cook a little more. Roti will balloon a little, though not as much as a wheat roti
19. Take off the flame, smear with Ghee (optional) and serve hot, or keep in an insulated container till all rotis are made

Tips—

Make your puris just like you would make wheat puris. Divide the dough into 10-12 small balls, flatten into discs and follow the above procedure. Since puris don’t have to be rolled out large or thin, you may be able to make them without using plastic wrap.

One advantage of using the plastic wrap is that the dough does not directly come into contact with the rolling surface or the rolling pin. This is a safe practice as it completely prevents cross contamination, especially if the same equipment is being used to make other foods

In any case, ensure that everything is completely free of allergens before starting to prepare for kids and others with allergies.

Make parathas just as you would make wheat parathas. Make a hollow in the ball of dough, place your filling, then close the hollow so that filling is firmly enclosed within. Gently press, dust with rice flour, place on plastic wrap and roll out without pressing too hard with the rolling pin.

If you wish to make Hetal and Anuja’s fantastic kathi rolls, do add the potato. Imagine the delight of a wheat allergic child, when he/she can also hold a tasty chapatti roll and eat it!

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