25 Gluten Free Indian Recipes That Don’t Feel Restrictive

Why I made this post comes from a simple craving for Indian flavors that fit a gluten free kitchen. I cooked for friends who can’t eat gluten and found dishes that taste bright, comforting, and real.

Who it’s for is you if you cook gluten free, if you have celiac, or if you want meals that feel special without making you say no to flavor. If you love Indian spices and slow simmered curries but hate the idea of bland substitutes, this one is for you.

What you’ll get is 25 gluten free Indian recipes that don’t feel restrictive. They are doable on weeknights, friendly to a busy schedule, and full of texture and aroma. You’ll find curries, dals, tawa favorites, and snack bites that use gluten free flours like rice, millet, or chickpea.

Each recipe comes with practical tips you can use. Swap in bajra or jowar flour for a breadlike roti, or use rice flour to thicken a sauce. The guide also suggests pantry swaps, so you can cook with what you have.

We share planning and cooking tricks. Think batch meals, one pot curries, and quick chutneys. This is about flavor and ease, not long lists of rules.

Give a recipe a try tonight. You will taste true Indian flavors without gluten holding you back. If you share results, I will tailor future posts to what you want more of. The goal is to help you eat well, feel good, and still enjoy every bite.

1. Gluten Free Aloo Tikki

Craving a gluten free snack that still feels like street food? Gluten Free Aloo Tikki fits. These crispy potato patties glow with warm spices. They come from North India and go well with tamarind chutney or yogurt. Fry them for a crusty finish or bake for a lighter option.

Here is the recipe you can make at home tonight.

Ingredients:

– 4 medium potatoes, boiled and mashed

– 1 cup gluten-free bread crumbs

– 1 tsp cumin seeds

– 1 tsp garam masala

– 1/2 tsp red chili powder

– Salt to taste

– Oil for frying

Step-by-Step Instructions:

1. Peel and mash the potatoes until smooth.

2. In a bowl, mix mashed potatoes, bread crumbs, cumin seeds, garam masala, chili powder, and salt.

3. Shape into 8 patties.

4. Heat oil in a skillet over medium heat.

5. Fry 3-4 minutes per side until golden brown.

6. Drain and serve with tamarind chutney or yogurt.

Tips:

– Make sure the potatoes are very dry so the patties grip together.

– If the mix feels loose, add more bread crumbs.

– For crunch, fry until crusty or bake at 400°F for 20 minutes, flipping once.

Indulge in the crispy delight of Gluten Free Aloo Tikki! These spicy potato patties are a street food sensation that proves gluten-free can be delicious and satisfying.

2. Gluten Free Dhokla

You want a gluten free snack that feels special, not bland. Dhokla from Gujarat is the answer. It’s soft, fluffy, and steamed to perfection. Gram flour keeps it light, while ginger and green chilies wake up the flavor. Mustard tempering and fresh coriander add brightness. It works for breakfast or a quick bite any time.

Here is why this recipe fits your needs: simple to make, naturally gluten free, and kid friendly. Let’s break it down with a clear, easy plan you can follow tonight.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 120 per serving

Nutrition Information (per serving):

– Carbohydrates: 18g

– Protein: 8g

– Fat: 3g

– Fiber: 4g

– Sodium: 90mg

Ingredients:

– 2 cups gram flour (besan)

– 1 cup yogurt

– 1 tsp ginger paste

– 1 tsp green chili paste

– 1 tsp turmeric powder

– 1 tbsp lemon juice

– 1 tsp baking soda

– Salt to taste

– 1 tbsp oil

– Mustard seeds for tempering

– Fresh coriander for garnish

– Grated coconut (optional)

Step-by-Step Instructions:

1. In a bowl, mix besan, yogurt, ginger paste, green chili paste, turmeric, lemon juice, and salt until smooth.

2. Add baking soda and mix quickly.

3. Grease a steaming tray and pour in the batter.

4. Steam for about 20 minutes until a toothpick comes out clean.

5. Heat oil, add mustard seeds until they pop, then drizzle over the steamed dhokla.

6. Cut into squares, garnish with coriander (and coconut if using), and serve with chutney.

Tips:

– Make sure the batter is smooth for a fluffy texture.

– Try adding spinach or grated carrots for extra color and nutrition.

Frequently Asked Questions:

– Can I make it ahead of time?

Yes. Steam the dhokla, cool, and store in the fridge. Re-steam to refresh texture before serving.

3. Baida Roti with Gluten-Free Flour

Craving a gluten-free snack that tastes indulgent, not restricted? Baida Roti fits. This stuffed flatbread is a street favorite that uses gluten-free flours like rice or chickpea. It stays soft inside and has a crisp crust, with a filling of spiced eggs or vegetables.

Recipe Overview:

– Servings: 4

– Prep Time: 30 minutes

– Cook Time: 15 minutes

– Total Time: 45 minutes

– Calories: 250 per serving

Nutrition Information (per serving):

– Carbohydrates: 30g

– Protein: 10g

– Fat: 12g

– Fiber: 3g

– Sodium: 200mg

Ingredients:

– 2 cups gluten-free flour (rice or chickpea)

– 4 eggs (or tofu for vegetarian)

– 1 onion, finely chopped

– 1 tsp cumin powder

– 1 tsp red chili powder

– Salt to taste

– Oil for frying

Step-by-Step Instructions:

1. Prepare the dough by mixing gluten-free flour with water and a pinch of salt until smooth.

2. In a bowl, beat the eggs with chopped onions, spices, and salt.

3. Roll out small portions of dough into circles.

4. Place the egg mixture in the center, fold the edges over, and roll again gently.

5. Heat oil in a pan, and cook the roti until golden brown on both sides, about 5-7 minutes.

6. Serve hot with ketchup or chutney.

Tips:

– Use a non-stick pan to prevent sticking.

– For added flavor, incorporate chopped coriander or mint into the egg mixture.

Frequently Asked Questions:

– Can I use a different filling?

Yes. You can use spiced mashed potatoes or sautéed vegetables for a vegetarian option.

4. Crispy Gluten Free Chole Bhature

Craving a true North Indian favorite without gluten? This Crispy Gluten Free Chole Bhature brings the street stall vibe to your home. The chole are bold and spicy, the chickpeas soaking up flavor. The bhature puff up soft and airy, yet stay crisp on the outside. You get a comforting, filling meal that fits a gluten-free plan.

Here is why this version works. A mix of chickpea flour (besan) and gluten-free flour creates a dough that puffs when fried. The chole simmer in onions, tomatoes, and warm spices until rich and fragrant. Bake a lighter version later if you want to skip frying.

Recipe Overview:

– Servings: 4

– Prep Time: 30 minutes

– Cook Time: 20 minutes

– Total Time: 50 minutes

– Calories: 350 per serving

Ingredients:

– 2 cups chickpea flour (besan)

– 1 cup gluten-free flour blend

– 1 can chickpeas, drained and boiled

– 1 onion, finely chopped

– 1 tomato, pureed

– 1 tsp cumin powder

– 1 tsp coriander powder

– 1 tsp garam masala

– 2-3 tbsp oil for frying

– Salt to taste

– Water as needed

Step-by-Step Instructions:

1. For the bhature, mix besan, gluten-free flour, salt, and enough water to form a soft, elastic dough. Let it rest 20–30 minutes.

2. For the chole, heat oil in a pan. Sauté onions until golden, then add the tomato puree and spices.

3. Stir in the boiled chickpeas. Simmer 15 minutes until the sauce thickens and blooms with aroma.

4. Pinch off dough, roll into flat rounds, and deep-fry in hot oil until puffed and golden.

5. Serve hot chole with the puffed bhature and a quick onion pickle on the side.

Tips:

– Fry oil should be hot enough to puff the bhature.

– Dial back or boost spices to suit your taste.

Frequently Asked Questions:

– Is there a lighter version?

Yes. Bake the bhature on a sheet until lightly browned for a crisp, lower-fat result.

5. Gluten Free Vegetable Pakoras

Craving a gluten free snack that feels indulgent? Gluten free vegetable pakoras fit the bill. They stay crispy on the outside and soft inside. A quick batter of chickpea flour brings a warm, nutty flavor that pairs with your favorite veg choices. These fritters work great with tea and are a comforting monsoon treat you can make any time.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 15 minutes

– Total Time: 35 minutes

– Calories: 180 per serving

Nutrition Information (per serving):

– Carbohydrates: 22g

– Protein: 5g

– Fat: 8g

– Fiber: 3g

– Sodium: 150mg

Ingredients:

– 1 cup chickpea flour (besan)

– 1 cup assorted vegetables (potatoes, onions, spinach, bell peppers, etc.)

– 1/2 tsp cumin powder

– 1/2 tsp red chili powder

– Salt to taste

– Water as needed

– Oil for frying

Step-by-Step Instructions:

1. In a bowl, whisk besan with cumin, chili powder, salt, and enough water to form a thick batter.

2. Slice vegetables into bite-sized pieces and toss them in the batter until well coated.

3. Heat oil in a deep pan to about 350°F (175°C). Fry the coated vegetables in batches until golden and crisp.

4. Remove with a slotted spoon, drain on paper towels, and serve hot with green chutney or tamarind sauce.

Tips:

– Keep the oil at the right temperature to ensure crisp pakoras.

– Add fresh herbs like coriander or fenugreek for extra aroma and flavor.

Frequently Asked Questions:

– Can I bake pakoras?

Yes, bake at 400°F for 25–30 minutes, but they won’t be as crispy as frying.

– Can I air-fry them?

You can, with a light oil spray and 380°F for 15–20 minutes, turning once halfway.

6. Gluten Free Pani Puri

Craving pani puri but you want a gluten free version you can actually make at home? You can get the same crackle and zing with a simple dough swap. This gluten free pani puri keeps the crisp hollow shells, tangy water, and a potato-chickpea filling. The puri bites pop with texture, and the pani wakes up the whole plate.

Here is why this works: a crisp edge, a light center, and a bold flavor mix through every bite. You can serve it at a party or as a playful starter.

Recipe Overview:

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 20 minutes

– Total Time: 50 minutes

– Calories: 180 per serving

Nutrition Information (per serving):

– Carbohydrates: 35g

– Protein: 5g

– Fat: 4g

– Fiber: 2g

– Sodium: 210mg

Ingredients:

– 1 cup gluten-free all-purpose flour, or 1 cup rice flour plus 1/2 cup chickpea flour

– 1/2 tsp baking soda

– Water as needed

– 1 cup boiled and mashed potatoes

– 1 cup boiled chickpeas

– Pani (spiced water) to taste

– For Pani: 2 cups water, 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro, 2 tbsp tamarind paste, 1/2 tsp roasted cumin powder, pinch black salt, salt to taste, optional green chilies

Step-by-Step Instructions:

1. Mix the gluten-free flour with baking soda and add just enough water to make a stiff dough.

2. Roll small discs and fry in hot oil until golden and crisp.

3. Blend mint, cilantro, tamarind, cumin, salt, and water to make Pani. Strain if needed.

4. Mash potatoes and mix with chickpeas. Open each puri, fill with the mix, then dip in Pani before eating.

Tips:

– Make sure the oil is hot before frying for a crisp shell.

– Adjust Pani heat by adding more chili or mint.

– Pani can be made a day ahead and chilled.

Frequently Asked Questions:

– Can I make Pani in advance?

Yes, Pani can be prepared a day ahead and refrigerated. Just fill the puris before serving!

7. Gluten Free Pav Bhaji

You want a pav bhaji that is gluten free but still feels like street food joy. This version uses gluten free pav and a creamy vegetable mash. It tastes rich and comforting, yet it’s simple to make at home. You can swap vegetables to match what you have.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 350 per serving

Nutrition Information (per serving):

– Carbohydrates: 60g

– Protein: 8g

– Fat: 15g

– Fiber: 6g

– Sodium: 600mg

Ingredients:

– 4 cups mixed vegetables (potatoes, peas, bell peppers, etc.)

– 1 tsp turmeric powder

– 2 tsp garam masala

– 3 tbsp butter (or vegan butter)

– 4 gluten-free pav rolls

– Fresh coriander for garnish

– Salt to taste

– Lemon wedges for serving (optional)

Step-by-Step Instructions:

1. Boil and mash the vegetables with the spices until smooth.

2. In a pan, melt butter and stir in the mash. Simmer 8-10 minutes, stirring to blend flavors.

3. Toast gluten-free pav rolls in a little butter until golden.

4. Serve hot bhaji with pav. Garnish with coriander and a lemon wedge.

Tips:

– A squeeze of lemon brightens the dish.

– Use whatever veggies you have to customize flavor.

Frequently Asked Questions:

– Can I make it vegan?

Yes. Use vegan butter and skip butter on the pav.

Savoring gluten free Indian recipes doesn’t mean sacrificing flavor! Dive into a creamy pav bhaji that’s a street food classic, made right at home. Your taste buds will thank you!

8. Gluten Free Bhel Puri

Looking for a gluten free bhel puri that tastes like the real thing? You found it. This version swaps puffed rice for popped quinoa, giving a light, crunchy bite. It keeps the bright notes of tamarind, onion, tomato, and fresh coriander. It’s fast to make and great for picnics or a quick evening snack. It also keeps gluten low and flavor high.

Here’s how you pull it off. Mix the base, then fold in the chutneys and spices. Serve right away to keep the crisp texture. For extra brightness, add cucumber. If you must prep ahead, chop early and mix just before serving.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 0 minutes

– Total Time: 15 minutes

– Calories: 150 per serving

Ingredients:

– 2 cups popped quinoa (or puffed rice)

– 1 cup chopped onions

– 1 cup chopped tomatoes

– 1/2 cup green chutney

– 1/2 cup tamarind chutney

– 1 tsp chaat masala

– Fresh coriander for garnish

Step-by-Step Instructions:

1. In a large bowl, mix popped quinoa, onions, tomatoes, and coriander.

2. Drizzle with green chutney and tamarind chutney.

3. Sprinkle chaat masala and toss everything together.

4. Serve immediately to enjoy the crunch.

Tips:

– Add diced cucumber for extra freshness.

– Serve it fresh to maintain crunch.

9. Gluten Free Kachori

Craving a festive snack that fits a gluten-free diet? These gluten-free kachoris give you the same crunch and bold flavor without wheat. The secret is a simple blend of gluten-free flours and a spicy lentil filling. They come out crispy on the outside and softly seasoned inside. Pair them with tangy chutneys for a perfect bite.

Recipe at a glance:

– Servings: 4

– Prep Time: 30 minutes

– Cook Time: 20 minutes

– Total Time: 50 minutes

– Calories: 250 per serving

Complete recipe

Ingredients:

– 2 cups gluten-free flour blend

– 1 cup split moong dal, soaked and ground

– 1 tsp cumin seeds

– 1 tsp coriander powder

– 1 tsp red chili powder

– Salt to taste

– Oil for frying

Step-by-Step Instructions:

1. Mix the gluten-free flour with a little water to form a soft dough. Let it rest.

2. Make the filling by mixing ground dal with cumin, coriander, red chili, and salt.

3. Pinch off small dough rounds, roll into discs, add filling, and seal well.

4. Deep-fry in hot oil until golden and crisp.

5. Serve with green chutney or tamarind chutney.

Tips:

– Keep the oil hot enough for crisp texture.

– A pinch of asafoetida (hing) in the filling adds depth.

FAQ:

– Can I bake them? Yes. Bake at 375°F for about 30 minutes, but they won’t be as crunchy.

Craving crunch without the gluten? These kachoris pack bold flavors and a crispy bite, proving that gluten free Indian recipes can be both delicious and satisfying!

10. Gluten Free Uttapam

You want a gluten-free Indian dish that feels like a treat, not a diet rule. Uttapam fits. It’s a soft, thick pancake from South India loaded with color and crunch from toppings. This version uses rice flour and lentil flour so it stays naturally gluten-free. It comes out fluffy and easy to pair with sauces.

Here is why this gluten-free uttapam works for you. The batter gives you good texture and protein, yet it’s simple to whisk together. You can load it with vegetables, herbs, or a touch of cheese for extra flavor. It’s perfect for breakfast or a light dinner and can be made ahead for quick meals.

Recipe Overview:

– Servings: 3

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 175 per serving

Ingredients:

– 1 cup rice flour

– 1/2 cup urad dal flour (lentil flour)

– 1 cup water

– 1 cup assorted chopped vegetables (onions, tomatoes, bell peppers)

– Salt to taste

– Oil for cooking

Step-by-Step Instructions:

1. In a bowl, whisk rice flour and lentil flour with water until you have a thick batter.

2. Let the batter rest for a few minutes while you warm a nonstick skillet.

3. Lightly oil the pan, then pour a ladle of batter and spread it to a thick circle.

4. Sprinkle chopped vegetables on top and cook until the bottom looks golden.

5. Flip gently and cook the other side until it’s cooked through.

6. Serve hot with coconut chutney or sambar.

Tips:

– Don’t skip the toppings; they add flavor and nutrition.

– Try fresh coriander or cilantro for a bright aroma.

Frequently Asked Questions:

– Can I make the batter in advance?

Yes. Store it in the refrigerator for a few hours before cooking.

11. Gluten Free Samosas

You want a snack that fits gluten-free needs but still tastes like classic Indian street food. Samosas can do that when you use gluten-free flour. This version stays crisp and flaky, thanks to a mix of gluten-free flours. The potato and peas filling is seasoned with cumin, garam masala, and a hint of heat.

Here is why this approach works for gluten-free eaters and snack lovers alike.

Recipe Overview

– Servings: 6

– Prep Time: 30 minutes

– Cook Time: 20 minutes

– Total Time: 50 minutes

– Calories: 200 per serving

Ingredients

– 2 cups gluten-free flour

– 2 medium potatoes, boiled and mashed

– 1/2 cup green peas

– 1 tsp cumin seeds

– 1 tsp garam masala

– Salt to taste

– Oil for frying

Step-by-Step Instructions

1. In a bowl, mix gluten-free flour with enough water to make a smooth dough. Let it rest.

2. Cook the potatoes and peas with cumin, garam masala, and salt until well blended.

3. Roll out small discs of dough, place filling inside, and seal them well.

4. Fry in hot oil until the samosas are golden and crisp.

5. Serve hot with mint chutney or tamarind sauce.

Tips

– Keep the filling dry so the samosas hold their shape.

– Try other fillings like lentils or mixed vegetables for variety.

Frequently Asked Questions

– Can I bake the samosas instead of frying?

Yes. Brush with a little oil and bake at 375°F for about 20–25 minutes.

12. Gluten Free Idli

You want a gluten-free breakfast that tastes great and is easy to make. Idli fits that need—soft, fluffy, and gentle on the stomach. This version uses a fermented mix of rice and lentil flour, giving authentic flavor without gluten. Next steps give you a clear kitchen plan you can follow.

Recipe Overview:

– Servings: 4

– Prep Time: 30 minutes (plus fermentation)

– Cook Time: 15 minutes

– Total Time: 45 minutes (plus fermentation)

– Calories: 100 per serving

Nutrition Information (per serving):

– Carbohydrates: 20g

– Protein: 4g

– Fat: 1g

– Fiber: 1g

– Sodium: 150mg

Ingredients:

– 1 cup rice flour

– 1/2 cup lentil flour

– 1/2 tsp baking soda

– Salt to taste

– Water as needed

Step-by-Step Instructions:

1. Mix rice flour, lentil flour, baking soda, and salt with enough water to form a smooth batter.

2. Let the batter ferment in a warm spot for 6–8 hours. You will see bubbles and a pleasant tang.

3. Grease idli molds, pour in the batter, and steam for about 15 minutes until a toothpick comes out clean.

4. Serve hot with sambhar and coconut chutney for a complete meal.

Tips:

– Make sure the batter ferments well for light, fluffy idlis.

– Add chopped vegetables to the batter for extra color and crunch.

Frequently Asked Questions:

– Can I make idlis without a steamer?

Yes. Use a pressure cooker without the weight or a deep pan with a lid.

13. Gluten Free Poori

You want gluten-free poori that stays soft and puffed, not flat, so it can soak up curry without falling apart. This easy version uses a gentle blend of gluten-free flours, so the bread lifts into light, airy rounds with a hint of chew. It’s perfect for a weekend brunch, a family party, or a casual weeknight curry night when you want something special. Follow this clear, step-by-step recipe and you will fry up perfect pooris every time.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 10 minutes

– Total Time: 30 minutes

Ingredients:

– 2 cups gluten-free flour blend

– 1/2 tsp salt

– Water as needed

– Oil for frying

Step-by-Step Instructions:

1. In a bowl, mix gluten-free flour and salt. Add water a little at a time and knead to a firm dough.

2. Divide the dough into small balls. Roll each ball into a thin circle.

3. Heat oil in a deep pan to about 350F (175C). Fry each round until it puffs and turns golden.

4. Drain on paper towels. Serve hot with curries.

Tips:

– Make sure the oil is hot enough for proper puffing.

– Serve immediately for the best texture.

Frequently Asked Questions:

– Can I make them ahead of time?

It’s best to enjoy them fresh, but you can roll out the dough and fry just before serving.

14. Gluten Free Korma

You want a comforting gluten-free curry that tastes rich but feels light and easy to make. Korma should be creamy, not heavy, with a gentle heat that lets the flavors shine. This version uses coconut milk and a mild spice blend to coat your vegetables or a protein, so every bite feels indulgent. It’s quick enough for weeknights and pairs nicely with rice or gluten-free naan.

Ingredients:

– 2 cups mixed vegetables (carrots, peas, bell peppers)

– 1 cup coconut milk

– 2 onions, finely sliced

– 2 tsp korma spice mix

– 1 tbsp oil

– Salt to taste

Step-by-Step Instructions:

1. In a pan, heat oil and sauté onions until golden brown.

2. Add the mixed vegetables and korma spice mix, cooking for a few minutes.

3. Pour in the coconut milk and simmer for 15 minutes.

4. Serve hot with rice or gluten-free naan.

Tips:

– Adjust the spice levels to your taste.

– Add cashews or almonds to boost creaminess.

– Want a richer result? Add a splash of water and simmer a bit longer.

– For extra protein, add chickpeas or tofu.

Frequently Asked Questions:

– Can I use meat in this korma? Yes, you can use chicken or lamb for a non-vegetarian version.

Give it a try this week and tell me your favorite tweaks.

15. Gluten Free Tandoori Chicken

You want bold Indian flavor without gluten getting in the way. This gluten-free tandoori chicken keeps the smoky char and bright red color you love. A yogurt base keeps the meat juicy and the spices bright. You can grill, bake, or cook in a tandoor. The recipe works for weeknights and for gatherings. It’s simple, easy to prep, and hard to mess up.

Recipe details

Ingredients:

– 4 chicken legs or thighs

– 1 cup plain yogurt

– 2 tbsp gluten-free tandoori masala

– 2 tbsp lemon juice

– 1 tsp salt

– Fresh cilantro for garnish

Step-by-Step Instructions:

1. In a bowl, whisk yogurt, tandoori masala, lemon juice, and salt until smooth.

2. Add the chicken and coat evenly. Cover and refrigerate for at least 2 hours.

3. Preheat your grill or oven to medium-high heat.

4. Remove chicken from the marinade and let excess drip off.

5. Grill or bake for 25–30 minutes, turning once, until cooked through.

6. Rest 5 minutes, then garnish with cilantro and serve hot.

Tips:

– For deeper flavor, marinate longer—up to overnight.

– If you want a side, pair with gluten-free naan or steamed rice.

– To tweak heat, adjust the masala amount by 1/2 tablespoon increments.

16. Gluten Free Palak Paneer

Craving a creamy Indian dish that fits a gluten free plan? Palak Paneer delivers. Spinach and paneer meet in a silky sauce that stays gentle on your stomach. This gluten free version keeps all the flavor with no grains in sight. Here is why it works in a gluten free kitchen.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 350 per serving

Ingredients:

– 4 cups spinach, chopped

– 200g paneer, cubed

– 1 onion, finely chopped

– 2 tomatoes, pureed

– 1 tsp garam masala

– 1/2 cup cream (or coconut cream for vegan)

– Salt to taste

Step-by-Step Instructions:

1. Blanch the spinach in boiling water, then blend it into a smooth paste.

2. In a pan, sauté onions until golden, add the pureed tomatoes, and cook for a few minutes.

3. Stir in the spinach paste, garam masala, and salt.

4. Add paneer and cook for another 5-7 minutes, mixing well.

5. Stir in cream before serving and enjoy with gluten-free roti or rice.

Tips:

– Use fresh spinach for the best flavor and nutrients.

– Adjust the cream based on your taste preference.

Frequently Asked Questions:

– Can I substitute paneer?

Yes! Tofu works well for a vegan alternative.

17. Gluten Free Khichdi

Khichdi is your cozy bowl on a busy night. It blends rice and moong dal in a gentle, gluten-free mix. It warms you inside and fills you up without weighing you down. You can toss in whatever vegetables you have, so it stays comforting and fresh.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 220 per serving

Ingredients:

– 1 cup rice

– 1/2 cup moong dal

– 1 onion, chopped

– 1 tsp turmeric powder

– 1 tsp cumin seeds

– 1 tbsp ghee (or oil)

– Salt to taste

Step-by-Step Instructions:

1. Rinse the rice and moong dal, then soak them for 30 minutes.

2. In a pan, heat ghee and sauté onions until they turn translucent.

3. Add turmeric, cumin seeds, and drained rice with dal; stir for about a minute.

4. Pour in 4 cups water, season with salt, cover, and cook until soft, roughly 30 minutes.

5. Serve warm, garnished with cilantro.

Tips:

– Add peas or carrots for extra color and nutrition.

– If you need it thinner, pour in a splash more water as it cooks.

Frequently Asked Questions:

– Can I use a pressure cooker?

Yes. Cook khichdi in a pressure cooker for about 10–15 minutes under pressure.

Next steps: tailor this dish with your favorite veggies to keep it fresh and comforting any night of the week.

18. Gluten Free Daliya

You want a warm, gluten-free breakfast that still tastes good. This gluten-free daliya uses grains like millet, quinoa, or buckwheat instead of traditional cracked wheat. Veggies and mild spices keep it simple and nourishing. It’s light enough for a busy morning, yet satisfying enough to enjoy as a quick dinner.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 210 per serving

Nutrition Information (per serving):

– Carbohydrates: 35g

– Protein: 8g

– Fat: 4g

– Fiber: 7g

– Sodium: 100mg

Ingredients:

– 1 cup gluten-free grains (millet such as bajra or finger millet, quinoa, or buckwheat)

– 1 onion, chopped

– 1 carrot, diced

– 1 cup mixed vegetables (peas, beans)

– 1 tsp cumin seeds

– Salt to taste

– 1 tbsp oil

Step-by-Step Instructions:

1. Rinse the grains and soak for 10–15 minutes.

2. In a pot, heat oil and sauté onions until transparent.

3. Add carrot and other vegetables; cook a few minutes.

4. Add soaked grains and enough water; bring to a gentle boil.

5. Simmer until grains are tender and the mixture is fluffy.

Tips:

– Try turmeric and coriander for more color and flavor.

– Top with yogurt or a light drizzle of ghee for richness.

Frequently Asked Questions:

– Can I add meat to this dish?

Yes, you can add chicken or tofu for extra protein.

Start your day with a warm bowl of gluten-free daliya! Packed with nourishing grains and veggies, it’s the perfect way to fuel your busy mornings without feeling restricted.

19. Gluten Free Masoor Dal

Looking for a warm, filling Indian dish that fits a gluten-free plan? Masoor Dal, or red lentils, is your answer. It cooks fast, packs protein, and stays gentle on the stomach. Spice it up with everyday pantry flavors and you get a comforting bowl in minutes. Pair it with rice or gluten-free bread for a complete weeknight dinner.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 180 per serving

Nutrition Information (per serving):

– Carbohydrates: 28g

– Protein: 12g

– Fat: 4g

– Fiber: 6g

– Sodium: 220mg

Ingredients:

– 1 cup masoor dal (red lentils)

– 1 onion, chopped

– 1 tomato, chopped

– 1 tsp turmeric powder

– 1 tsp cumin seeds

– 2 tbsp oil

– Salt to taste

Step-by-Step Instructions:

1. Rinse the lentils and set aside.

2. In a pot, heat oil and sauté onions until translucent.

3. Add tomatoes, turmeric, and cumin, cooking for a few minutes.

4. Add lentils and water, cooking until the lentils are soft.

5. Serve hot with rice or gluten-free bread.

Tips:

– Adjust water for desired consistency.

– Top with fresh cilantro for an extra burst of flavor.

Frequently Asked Questions:

– Can I use other lentils?

Yes! You can substitute with other lentils like yellow or green lentils if preferred.

20. Gluten Free Chutney Variations

If you want gluten-free chutneys that taste bright and lift every bite, you’re in the right place. Chutneys wake up a dish, from samosas to rice bowls. Many chutneys are naturally gluten-free, so you can dip freely. Try these two quick variations for a fresh kick in about 10 minutes.

Mint Chutney (Gluten Free)

– Ingredients:

– 1 cup fresh mint leaves

– 1/2 cup fresh coriander leaves

– 1 green chili

– 1 tsp lemon juice

– Salt to taste

– Water or yogurt, optional for thinning

– Instructions:

– Rinse the herbs well.

– In a blender, add mint, coriander, green chili, lemon juice, salt, and a splash of water or yogurt.

– Blend until smooth. Add more liquid if you want a thinner sauce.

– Taste and adjust salt or lemon if needed.

Tamarind Chutney (Gluten Free)

– Ingredients:

– 1/2 cup tamarind pulp

– 1/2 cup jaggery or brown sugar

– 1 tsp chili powder

– Salt to taste

– Water as needed

– Instructions:

– In a small pot, mix tamarind pulp, jaggery, chili powder, and salt with enough water.

– Simmer 5–7 minutes until thick and glossy.

– Cool, then store in a clean jar in the fridge.

Tips for better flavor:

– Tailor the heat by varying chili powder.

– Use fresh ingredients for the best aroma.

– These chutneys pair with snacks, curries, and grills.

21. Gluten Free Paneer Tikka

You want a gluten free starter that tastes bold, not bland. Paneer tikka fits perfectly. This version stays gluten free and kid-friendly. You mix yogurt with spices, coat the paneer and peppers, then grill to a smoky finish.

Ingredients:

– 250g paneer, cubed

– 1/2 cup plain yogurt

– 2 tbsp tandoori masala

– 1 bell pepper, cubed

– 1 onion, cubed

– 1 tbsp lemon juice

– Pinch of salt

Step-by-Step Instructions:

1) In a bowl, whisk yogurt, tandoori masala, lemon juice, and salt.

2) Add paneer, bell pepper, and onion. Toss to coat well.

3) Cover and marinate in the fridge for at least 1 hour.

4) Preheat your grill or oven to medium-high heat.

5) Thread the cubes onto skewers and grill 10–15 minutes, turning until edges are nicely charred.

6) Serve hot with mint chutney.

Tips:

– Soak skewers in water for 30 minutes to prevent burning.

– Swap in zucchini or mushrooms for more veggie variety.

Frequently Asked Questions:

– Can I use chicken instead of paneer? Yes. You can substitute with chicken or tofu for a different protein.

Calories: about 300 per serving

22. Gluten Free Coconut Ladoo

Craving a sweet that fits your gluten free diet without tasting restricted? This Gluten Free Coconut Ladoo is your answer. It uses grated coconut and a touch of milk or coconut milk for a vegan option. The bites stay soft, fragrant with cardamom, and incredibly easy to make. Perfect for festivals or a simple dessert at home.

Recipe Overview:

– Servings: 10

– Prep Time: 15 minutes

– Cook Time: 10 minutes

– Total Time: 25 minutes

– Calories: 120 per serving

Nutrition Information (per serving):

– Carbohydrates: 15g

– Protein: 2g

– Fat: 7g

– Fiber: 3g

– Sodium: 50mg

Ingredients:

– 2 cups grated coconut

– 1 cup condensed milk (or coconut milk for vegan)

– 1/2 cup milk powder

– 1 tsp cardamom powder

Step-by-Step Instructions:

1. In a non-stick pan, combine grated coconut and condensed milk over low heat.

2. Stir constantly until the mixture thickens and pulls away from the pan.

3. Let it cool slightly in a bowl.

4. Add milk powder and cardamom, then mix until smooth.

5. Roll into small balls and press them lightly to shape.

6. Chill for a bit or serve at room temperature.

Tips:

– If the mix is too wet, add a little more milk powder.

– Roll the ladoos in extra coconut for added texture and flavor.

Frequently Asked Questions:

– Can I make them in advance?

Yes. Store in an airtight container for up to a week.

23. Gluten Free Mango Sticky Rice

Want a dessert that stays gluten free but still feels indulgent? Mango sticky rice fits that need. It offers tropical sweetness, soft rice, and creamy coconut. The mango slices add bright flavor and color. It’s easy to make and great for a weeknight treat or a special meal.

Here is why this dessert works for you.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 300 per serving

Ingredients:

– 1 cup glutinous rice

– 1 1/2 cups coconut milk

– 1/4 cup sugar

– 2 ripe mangoes, sliced

Step-by-Step Instructions:

1. Rinse and soak the glutinous rice for 4 hours.

2. Steam the rice until tender.

3. In a saucepan, heat coconut milk with sugar until dissolved.

4. Drizzle the sweetened coconut milk over the cooked rice and mix well.

5. Serve warm or chilled with mango slices on the side.

Tips:

– Use ripe, sweet mangoes for the best flavor.

– Drizzle extra coconut milk on top before serving for added richness.

Frequently Asked Questions:

– Can I use regular rice? It’s better to use glutinous rice for the classic texture, but you can try regular rice if needed.

24. Gluten Free Cardamom Tea

Streaks of steam rise as you pour a mug of cardamom tea. If you want a comforting gluten free drink, this chai fits. The cardamom seeds fill the air with warm, sweet perfume. Enjoy it with a snack or as a quiet end to the day.

Recipe Overview:

– Servings: 2

– Prep Time: 5 minutes

– Cook Time: 10 minutes

– Total Time: 15 minutes

– Calories: 50 per serving

Ingredients:

– 2 cups water

– 2 black tea bags

– 2 green cardamom pods, crushed

– 2 tbsp milk (or almond milk for a vegan option)

– Sugar to taste

Step-by-Step Instructions:

1. Bring water to a gentle boil in a small pot.

2. Add crushed cardamom and tea bags, then simmer for 5 minutes.

3. Pour in milk and sugar, and simmer for another 2 minutes.

4. Strain into cups and enjoy hot.

Tips:

– Tailor sweetness to your taste.

– Try a pinch of ginger or a few cloves for a spiced twist.

Frequently Asked Questions:

– Can I make it vegan?

Yes. Use almond or coconut milk instead of dairy milk.

– Is this really gluten free?

Yes. It contains no gluten ingredients and is safe for gluten free diets.

25. Gluten Free Raita

You want a gluten free side that feels fresh, not fussy. Raita fits that need. It cools the tongue after a spicy bite and adds a creamy texture to your plate. You can make it in minutes with simple pantry items. It’s light, satisfying, and quick to tailor.

Here is why raita works for busy kitchens. Thick yogurt forms a smooth, mellow base. Crunchy cucumber and juicy tomatoes bring brightness and a bit of bite. A pinch of cumin adds warmth, while salt and fresh coriander finish the flavor. Serve it cold to balance heat and refresh the meal.

Ingredients:

– 2 cups thick yogurt

– 1 cucumber, finely diced

– 1/2 cup chopped tomatoes

– 1/2 tsp cumin powder

– Salt to taste

– Fresh coriander for garnish

Step-by-Step Instructions:

1. In a bowl, whisk yogurt until smooth.

2. Stir in cucumber, tomatoes, cumin, and salt.

3. Taste and adjust the seasoning.

4. Garnish with coriander and chill before serving.

Tips:

– For color and sweetness, add a few pomegranate seeds.

– Use thick yogurt for a creamier texture.

Frequently Asked Questions:

– How long does it last? Raita keeps in the fridge for up to 2 days.

Conclusion

Exploring gluten-free Indian recipes doesn’t have to be restrictive or boring. With these 25 diverse and flavorful dishes, you can savor the rich textures and vibrant flavors of Indian street food without compromise.

Whether you’re cooking for yourself or entertaining guests, these gluten-free delights will impress everyone. Dive into this world of culinary creativity and enjoy meals that are not only healthy but also downright delicious!

Frequently Asked Questions

What are some popular gluten free Indian recipes I can try at home?

If you’re looking to explore gluten free Indian recipes, you’re in for a treat! Dishes like Gluten Free Aloo Tikki, Dhokla, and Baida Roti are just a few options that capture the vibrant flavors of Indian cuisine without the gluten. These recipes are not only delicious but also easy to make, making them perfect for any home cook!

Are all Indian vegetarian recipes gluten free?

Not all Indian vegetarian recipes are gluten free, but many can be adapted! Traditional dishes often use ingredients like rice, lentils, and vegetables that are naturally gluten free. However, be cautious with items like chapati or naan, which contain wheat. Always check the ingredients or opt for gluten-free flour alternatives to make your favorite dishes safe for a gluten free diet.

How can I make gluten free snacks that taste like traditional Indian street food?

Craving those street food flavors? You can create gluten free snacks like Gluten Free Samosas or Pani Puri by using gluten-free flour blends! These recipes will help you achieve that crispy texture and satisfying taste without compromising your dietary needs. Don’t forget to pair them with delicious chutneys to enhance the flavors!

What are some easy gluten free meals for busy nights?

On busy nights, you’ll want easy gluten free meals that come together quickly. Dishes like Gluten Free Khichdi or Masoor Dal are not only simple to prepare but also comforting and nutritious. You can toss in your favorite veggies and spices to make them even more delightful, ensuring a wholesome meal in no time!

What are the health benefits of incorporating gluten free Indian cuisine into my diet?

Exploring gluten free Indian cuisine offers a wealth of health benefits! Many gluten free dishes are rich in nutrients and packed with flavor, thanks to the use of fresh ingredients and spices. Dishes like Palak Paneer or Korma provide essential vitamins while being gentle on the digestive system. Plus, they can help you enjoy diverse meals without feeling restricted!