Corn flour parathas are great for any meal and provide a gluten-free alternative to wheat-based parathas. Let’s learn how to make them quickly and easily.
Roti is a staple in almost every Indian meal. Going gluten-free has many problems because roti is also wheat-based. Testing many flour alternatives with no luck. Nothing really came close to the texture or taste. Traditional Indian Maki da atta did not work as it left an aftertaste and made us crave Saag. Makki da atta is too brittle when trying to roll out a thinner paratha or roti using warm water. This is true unless you are willing to use very very hot water during mixing one thing we don’t like to do ourselves.
Navigating the grocery aisles we discovered Maseca Instant Corn Flour and decided to try it out. You can make tortillas (what it’s typically used for), Rotis, Parathas, and even pancakes.
These Parathas go exceptionally well with a variety of dishes like our: Chana Masala, Chicken Vindaloo, or Aloo Gobi. Even just with some Achar, Dahi, and ghee.
What Ingredients do I need to Corn Flour Parathas?
- Masa Harina Corn Flour: Found at your typical grocery market. Alternate brands should work but have not tested them out yet. Still experimenting with different recipes using this brand.
- Salt: Regular Run-of-the-mill Table salt that can be found at any grocery store.
- Canola Oil: Any high heat oil works in place of Canola Oil.
- Warm water: Warm tap water.
- Oil for griddle or Tava: Extra high heat oil to coat the pan as they tend to stick.