Archive for the ‘Chapatis, Puris, Tortillas’ Category

These colorful puris are excellent take-alongs.  Make the dough the previous day and refrigerate it.  Pull it out about 15 minutes before you plan to make the puris.  They are quick, easy to make and great tasting.  Pack them for a school lunch or carry on a journey.

You might even find yourself rolling out a much larger quantity for the whole family.



(Makes 10 – 12 puris)

1 cup Grandma’s Gluten Free Flour Mix ( just click here, or see recipe in Basics or Cakes Cookies and Desserts section)

1/2 cup carrots finely shredded, or very finely chopped in food processor

2 Tablespoons finely chopped fresh coriander (cilantro) leaves

Finely chopped green chillies to taste

1 teaspoon whole jeera

1 teaspoon oil

Pinch of salt, or to taste

1/3 cup water

1 Tablespoon or a little more rice flour for dusting

Oil for deep frying


Mix all ingredients, except for water, in a bowl

Add water slowly as you knead, making sure that the dough is not too soft.  You may need to adjust the quantity of water.

Knead the dough well.  Smear a little oil on your hands to smoothen the dough as you knead.

Good kneading will ensure smooth puris with no jagged edges.

Divide dough into 10 balls or more if you want smaller puris.

Place rice flour on a plate nearby.

Take one ball, flatten slightly with your palms, then dust it lightly with rice flour

Place it on rolling surface, and using a rolling pin, roll into a small circle, a little thicker than chapati.

Roll out each ball separately and place rolled out puris on a plate/ baking sheet/ parchment paper

It is not necessary to use plastic wrap for rolling out puris, the way I recommend for chapatis / rotis.

Before beginning to roll out puris, place wok containing oil for frying on medium-high heat.

Oil will heat as you roll out the puris.

Test oil for readiness by dropping a small portion of dough into it.  The dough should sizzle and rise to the surface.

Remove fried dough.

Pick up a puri and gently slide it into the hot oil

Move the slotted frying spoon along the edges, to cover puri with oil, and press puri slightly.

Puri will slowly balloon a little

Flip puri onto the reverse side.

Fry for a few seconds till both sides are cooked and are golden brown in color.

Remove from wok, holding it with slotted spoon along the edge of the wok to drain oil.

Place on paper towel for excess oil to get absorbed.

After all puris are done, place on serving platter.


These puris will not balloon as much as plain puris,, because of the heaviness of the dough.

Plain puris made with Grandma’s Gluten Free flour balloon as beautifully as wheat puris—try!

Savory Puris do not necessarily need a vegetable accompaniment.  You could try these with a favorite chutney or raita.  They are great just by themselves too!

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I have had many requests for Indian recipes.  While many Indian foods are gluten and allergy free, there are many others which have to be excluded from the gluten free diet. For anyone allergic to gluten, the chapati / paratha / puri is by far the most missed item in an Indian meal.

The chapati is also great substitute for the Mexican tortilla especially if corn is an allergy issue. Just substitute tapioca or potato starch for corn starch in my Gluten Free flour Mix recipe, which is right below the Start Here, at the beginning of my blog.  You will also find it in the Basics, or Cakes. Cookies and Desserts section.

Try the gluten free chapati / tortilla and see how soft and pliable chapatis remain long after they are made.  Serve them hot off the tava (skillet), or store them in an insulated container for later use, or even freeze them, then microwave and serve.  They are perfect to take along on a journey, rolled up with a favorite filling– anything from small pieces of chicken or paneer tikkas, aloo subzi, to sweet fillings like ghee and jaggery paste or strawberry jam can go in the chapati roll.  They are simply great for  school lunch as well.

Call them tortillas and make quesadillas with Mexican fillings, or prepare enchiladas with them. Fold them like wraps with salad/ cold meats, leftover cooked meats.  Or make quick and easy roll ups for hungry kids in a hurry.



Ingredients                                                            Makes 10-12

  • 2 cups Grandma’s Gluten Free Flour Mix 
  • 1/2 cup boiled and mashed potato
  • 1 Tablespoon plus one teaspoon oil (divided use)
  • 1 cup warm water (approximately)
  • 1 heaped tablespoon rice flour, mixed with a Tablespoon of corn starch for dusting
  • 1 Tablespoons or a little more, of oil or ghee for smearing on the pan or on the chapati./ tortilla.

Method – To Prepare the Dough

  1. Place flour mix in a large bowl, with mashed potato and 1 Tablespoon oil.
  2. Rub the potato and oil into the flour to incorporate well.
  3. Add half the water and start to knead the dough.
  4. Slowly add the remaining water (as needed), kneading all the time.
  5. Note:  Gluten free flours usually require more kneading than wheat flour to acquire a soft, smooth texture.
  6. Add a little more water if required.
  7. When you are able to form the dough into a ball, smear your hand with a little oil and continue to knead to make a smooth dough.
  8. Place prepared dough in a bowl, cover and allow it to rest for about 15 minutes.

Method – To Prepare the Chapatis / Tortillas

  1. Place the rice flour and corn starch mixture onto a plate and keep it at hand.
  2. Tear off two large sheets of plastic wrap, about 10” long  Place one sheet on rolling surface and the other on any clean, dry surface nearby.  Take care to ensure that plastic sheets are not close to stove top.
  3. Heat a tawa / skillet on medium- high heat, till well heated.
  4. Divide dough into 10- 12 equal sized balls.
  5. Roll each ball smoothly with your hands, press and flatten to form a disc.
  6. Take one flattened ball and dust it lightly with the flour mix kept on plate.
  7. Place on top of plastic sheet kept on rolling surface.
  8. Place the second plastic sheet on top of the ball, in parallel with the bottom sheet.
  9. DSC02685
  10. Roll out gently, rolling evenly on all sides, to form a fairly thin circle of dough about 7” in diameter. DSC02686
  11. Once rolled out, remove upper plastic sheet and set aside away from stove top.
  12. Flip the chapati / tortilla along with the lower plastic sheet onto the palm of your hand.
  13. DSC02687 
  14. With the other hand, peel off the plastic sheet, and place chapati / tortilla on tawa / skillet  
  15. Allow some bubbles to appear, then, using a spatula, flip roti onto the other side and allow it to cook while pressing it gently and moving it around the tawa / skillet a little.
  16. Flip once again and let the first side cook a little more.
  17. Remove from skillet, smear with ghee and serve hot, or keep in insulated container till all chapatis are are made, and then serve. 


Chef’s Tips 

Make Gluten Free Flour parathas just as you would make wheat parathas.  Make a hollow in the ball of dough,place your filling, then lift up all sides and close them so that filling is firmly enclosed within.

Gently press the filled ball, dust with dry flour mix, place on plastic wrap and roll out without pressing too hard with the rolling pin.

Puris can be made without adding the boiled and mashed potato.  Since puris don’t have to be large or thin, you may be able to make them without using the plastic wrap.



My friend, Manisha, came up with a great idea–

Instead of mashed potato, use 3 Tablespoons of soft cooked dal for one cup of Gluten Free flour  I use moong dal, but you could try any other dal of your choice.  Dal should be of cake batter consistency.  You may need an extra Tablespoon if the consistency is too thin.

Add dal to flour, mix it in, then add water as required.  The amount of water you need depends on the consistency of dal, so add water a little at at a time.

Chef’s Tip

Cook 1/2 cup dal with a 1//4 teaspoon of turmeric and salt to taste.  Hing (asafoetida) is optional.  Fill it into ice cube trays, and freeze.  Remove frozen dal cubes from trays, put into in freezer bags, and place in freezer.  This way, you will have cooked dal handy before preparing the chapati / tortilla dough. 

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