“Delightful Gluten-Free Pakistani Breakfast: Aromatic Shakar Korma & Crispy Parathas”
Discover a delightful gluten-free Pakistani breakfast featuring mouthwatering shakar korma and crispy parathas that are perfect for your next brunch. This easy-to-make recipe combines authentic flavors and textures for an unforgettable culinary experience.
Allergens
Milk (in yogurt), Eggs (in parathas)
Ingredients
- 1 cup gluten
- free all
- purpose flour (maida)
- 2 tablespoons ghee or oil
- 1/2 teaspoon salt
- Warm water for kneading
- For Shakar Korma: 1/2 cup yogurt 1/4 cup sugar 1/4 teaspoon ground cardamom A pinch of saffron threads
Instructions
- Prepare the parathas dough by mixing gluten free all purpose flour, ghee or oil, and salt in a bowl. Gradually add warm water and knead until you get a smooth and pliable dough. Cover and let it rest for 30 minutes.
- For Shakar Korma, whisk together yogurt, sugar, ground cardamom, and saffron threads in a saucepan.
- Divide the parathas dough into equal portions and roll them out into thin circles. Cook each paratha on a hot griddle until golden brown and crispy on both sides.
- Gently warm the Shakar Korma and serve it alongside the freshly cooked parathas.
Chef’s Insight
To achieve the perfect texture for the parathas, knead the dough well and cook them on medium-high heat.
Notes
For a vegan option, replace yogurt with a plant-based alternative.