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Mini Aloo Cheese Paratha: Recipe for kids with gluten intolerance

Mini Aloo Cheese Paratha: Due to the demanding lifestyles that children and adolescents have, it is vital to supply nutrient-dense foods as part of a balanced diet in order to meet their daily nutritional needs and prevent deficiencies. To support children’s growth and development, nutrients like protein, calcium, vitamin D, iron, fibre, and others are necessary. If your child has been identified as having non-celiac gluten sensitivity or celiac disease, it may be more difficult.

Children with celiac disease must eat a gluten-free diet in order to be healthy. So here’s a special mini aloo cheese paratha recipe for your children with gluten intolerance by Manisha Bhasin, Corporate Executive Chef, ITC Limited (Hotels division).

Preparation time: 30 minutes

Serve size: 1 mini aloo cheese paratha

Mini Aloo Cheese Paratha: Ingredients

Gluten free flour 30g 1/3 rd cup

Potatoes (chopped) 50g 1/2 cup

Onion (chopped) 25g 1/4 th cup

Kasuri methi 5g 1 teaspoon

Cheese 10g 2 teaspoons

Ghee 5 ml 1 teaspoon

Method

To make the dough, gently pour hot water into the gluten-free flour while kneading the mixture until a smooth dough develops.

To make the filling, thoroughly mash the boiling potatoes and combine with the onion, kasuri methi leaves, and spices such as 14 teaspoon each of whole cumin seeds, turmeric powder, chilli powder, coriander powder, and other seasonings to taste.

Divide the prepared dough into two halves, then roll each portion thinly into a chapatis shape to make the paratha.

One chapati should have one portion of the potato mixture and some shredded cheese spread on it, leaving a 1-inch border all the way around.

To seal the paratha, layer the other chapati on top of the mixture. Cook the paratha over a hot tawa until brown spots develop on both sides.

Also Read: Palak Paneer: Making restro-like recipe is now easy! Learn

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