Delectable Gluten-Free Pakistani Shakarpara Paratha Breakfast Feast
This article provides a detailed and mouthwatering gluten-free Pakistani Shakarpara Paratha breakfast feast recipe, including ingredients, preparation methods, and beautiful image prompts for top and bottom views. The dish combines soft parathas with crunchy Shakarpara cookies and spiced potato curry to create a memorable culinary experience.
Allergens
Dairy (Ghee)
Ingredients
- 2 cups gluten
- free all
- purpose flour (maida)
- 1/4 cup ghee (clarified butter), plus more for cooking
- 1/2 tsp salt
- 1/2 cup cold water
- 3 tbsp sugar
- 3 tbsp oil
- 1 tsp cardamom powder
- 1 tsp cinnamon powder
- 1 medium potato, diced
- 1/4 cup tomato puree
- 1/2 cup coconut milk
- 1 tbsp garam masala
- Fresh coriander leaves for garnishing
Instructions
- Prepare the Shakarpara Parathas by mixing gluten free flour, salt, and ghee in a large bowl. Gradually add cold water to form a soft dough. Cover and let it rest for 30 minutes.
- For the Shakarpara cookies, combine sugar, oil, cardamom powder, and cinnamon powder in a bowl. Add flour gradually until a crumbly mixture forms. Roll out thin layers and cut into desired shapes. Bake at 350°F (175°C) for 15 20 minutes or until golden brown.
- Cook the potatoes in water until soft, then drain and mash them. Sauté with tomato puree, coconut milk, garam masala, and salt. Simmer until thickened.
- Divide the dough into equal portions, roll out each piece into a thin circle, and cook on a hot griddle with ghee until golden brown on both sides.
- Serve the Shakarpara Parathas with the spiced potato curry and crunchy Shakarpara cookies for a flavorful and satisfying gluten free Pakistani breakfast feast.
Chef’s Insight
The combination of soft, flaky parathas and crunchy Shakarpara cookies offers a delightful contrast in textures, making this breakfast meal truly memorable.
Notes
This recipe is suitable for gluten-free and dairy-free diets if you use the appropriate substitutes for ghee and all-purpose flour.