Delectable Gluten-Free Pakistani Breakfast Bowl: Aromatic Shakarpara, Fluffy Paratha & Creamy Curd

Allergens

Milk (in yogurt)

Ingredients

• 1. 2 cups all
• purpose gluten
• free flour (maida) 2. 1 cup Shakarpara mixture (available at Indian/Pakistani grocery stores) 3. 4 medium
• sized ripe tomatoes, diced 4. 1 large onion, thinly sliced 5. 2 cups yogurt, preferably Greek yogurt 6. 3 tablespoons ghee or oil for cooking 7. Salt to taste 8. Chili powder and garam masala, as needed 9. Fresh coriander leaves for garnishing 10. 2 Paratha (Indian flatbread)

Instructions

1. Begin by preparing the Shakarpara mixture according to the package instructions or follow this recipe: Combine 1/2 cup sugar, 1/2 cup butter, and 1 1/2 cups all purpose gluten free flour in a bowl. Mix until crumbly, then spread it on a baking sheet lined with parchment paper. Bake at 300°F for 20 minutes or until golden brown.
2. Next, prepare the Paratha: In a large mixing bowl, combine 1 cup all purpose gluten free flour, 1/4 teaspoon salt, and 1 tablespoon oil. Gradually add water to form a soft dough. Knead for 5 minutes, then cover and let rest for 30 minutes. Divide the dough into 2 equal portions, roll them out thinly, and cook on a hot griddle or tawa until golden brown and fluffy.
3. Finally, prepare the Creamy Curd: Mix yogurt with a pinch of salt and chili powder to taste. Add chopped tomatoes, sliced onions, and garam masala as desired.
4. To plate, place a cooked Paratha at the center of the dish. Surround it with Shakarpara mixture and Creamy Curd. Garnish with fresh coriander leaves and serve immediately.

Chef’s Insight

To achieve a fluffy Paratha, knead the dough well and let it rest before cooking.

Notes

For an authentic taste, use gluten-free all-purpose flour specifically designed for South Asian cuisine.