Indian · Lunch
Potato Stuffed Flatbread (Gluten-Free)
A gluten-free Indian flatbread stuffed with spiced mashed potato, built on ginger, fresh chili and toasted cumin, cooked on a hot griddle in ghee until blistered and golden, served alongside plain yogurt and pickle as a light lunch.
$3
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
11.2gProtein
11.8gFat
82.5gCarbs
4.1gSugar
6.9gFiber
720mgSodium
22mgChol
6.4gSat Fat
980mgPotassium
95mgCalcium
3.1mgIron
0.1mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Boil potato in a small pot of water over high heat for 15 minutes until a knife slides through easily, then peel and mash smooth.
2
Build
Whisk rice flour, sorghum flour, tapioca starch, xanthan gum and 1/4 tsp salt in a bowl, then work in water a splash at a time until soft and tacky.
3
Rest
Cover the dough with a damp cloth and let rest 15 minutes at room temperature.
4
Build
Mince the ginger and finely chop the chili, then stir with cumin, turmeric, cilantro and 1/4 tsp salt into the mashed potato.
5
Stuff
Divide dough into two balls, dust with rice flour, pat into discs, spoon filling into the centre of each, pinch edges closed to seal.
6
Roll
Dust each sealed ball with rice flour and gently roll into a 6-inch flatbread, patching small tears with extra dough.
7
Fry
Heat 1 tsp ghee in a skillet over medium heat, lay flatbread in the pan and cook 2-3 minutes until golden blisters form, then flip and cook the second side 2-3 minutes until golden.
8
Repeat
Fry the second stuffed flatbread the same way in the remaining 1 tsp ghee over medium heat, 2-3 minutes per side, until golden and blistered.
9
Plate
Transfer flatbread to a plate and serve hot alongside the yogurt for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 1 medium potato
- 2/3 cup90g rice flour
- 2/3 cup80g sorghum flour
- 2 tbsp2 tbsp tapioca starch
- 1/2 tsp1/2 tsp xanthan gum
- 1/2 tsp1/2 tsp salt, for the dough
- 2/3 cup160ml water, approximate, for the dough
- 1 tsp1 tsp ginger-fresh
- 11 fresh chili
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt, for the filling
- 4 tsp4 tsp ghee, for cooking
- 2 tbsp2 tbsp rice flour, for dusting
- 4 tbsp4 tbsp plain yogurt, to serve
