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.
