25+ Easy & Delicious Gluten Free Indian Recipes You’ll Love

Eating gluten-free doesn’t mean giving up on bold flavors, rich aromas, or satisfying comfort foods—especially not when it comes to Indian cuisine.

With its vibrant use of naturally gluten-free ingredients like rice, lentils, legumes, chickpea flour, millets, vegetables, and spices, Indian food offers a deliciously wide array of options that are perfect for gluten-sensitive or celiac-friendly diets.

From creamy curries to crispy snacks and hearty breakfasts to festive sweets, there’s no shortage of traditional and modern Indian dishes that are completely gluten-free.

In this roundup of 25+ gluten free Indian recipes, you’ll discover how easy and exciting it can be to enjoy Indian meals without wheat, barley, or rye.

Whether you’re newly gluten-free or just looking to diversify your meals, these recipes offer wholesome nourishment without compromising on taste.

25+ Easy & Delicious Gluten Free Indian Recipes You’ll Love

Going gluten-free can feel limiting at first, but Indian cuisine opens the door to a vibrant, spice-laden world of variety.

From breakfast staples like poha and ragi dosa to mains like rajma, pulao, and paneer curries—and let’s not forget those indulgent sweets like coconut ladoo and malai desserts—there’s something for every palate and occasion.

With naturally gluten-free flours, pulses, and vegetables at the core of these recipes, this collection proves that you can eat well, live well, and enjoy every bite.

Bookmark your favorites and begin your delicious journey into Indian gluten-free cooking today!

Masoor Dal Tadka

Masoor Dal Tadka is a comforting and protein-rich red lentil curry popular in Indian households.

Naturally gluten-free, it’s a light yet flavorful dish, ideal for lunch or dinner.

The dal is pressure-cooked and then tempered with aromatic spices like cumin, garlic, and dried red chilies to enhance its rustic charm.

Paired with rice or millet roti, it’s both wholesome and easy to digest.

Ingredients:

• 1 cup red lentils (masoor dal)
• 3 cups water
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 green chilies, slit
• 1 tsp turmeric powder
• Salt to taste

For tempering:

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 3–4 garlic cloves, sliced
• 2 dried red chilies
• Pinch of asafoetida (hing, ensure gluten-free)

Instructions:

1. Rinse masoor dal thoroughly. Pressure cook it with water, turmeric, tomatoes, green chilies, and salt for 2–3 whistles until soft.
2. In a separate pan, heat ghee. Add cumin seeds, let them splutter.
3. Add garlic, dried red chilies, and a pinch of hing. Sauté until golden.
4. Pour the tempering over the cooked dal and simmer for 5 minutes.
5. Serve hot with steamed rice or gluten-free roti.

Masoor Dal Tadka is a staple that’s both soul-soothing and nourishing.

Its simplicity makes it suitable for everyday meals, and its versatility means it can be paired with various gluten-free sides.

A bowl of this dal is sure to bring warmth and satisfaction.

Besan Chilla

Besan Chilla is a savory Indian pancake made from chickpea flour, making it entirely gluten-free and high in protein.

It’s quick to prepare, making it a go-to for breakfast or a light meal.

Customizable with herbs and vegetables, chilla is deliciously crisp on the outside and soft on the inside.

Ingredients:

• 1 cup besan (gram flour)
• ½ cup water
• 1 small onion, finely chopped
• 1 green chili, minced
• 2 tbsp chopped cilantro
• ¼ tsp turmeric powder
• Salt to taste
• Oil for frying

Instructions:

1. In a bowl, mix besan, turmeric, salt, onion, chili, and cilantro.
2. Slowly add water and whisk to a smooth, lump-free batter.
3. Heat a non-stick pan and grease it lightly.
4. Pour a ladle of batter, spread into a thin circle.
5. Cook on medium heat until both sides are golden and crisp.
6. Serve hot with mint chutney or plain yogurt.

Besan Chilla is an excellent gluten-free option that doesn’t compromise on taste or texture.

With minimal ingredients and quick prep time, it’s ideal for those looking for a healthy and filling dish in a hurry.

Vegetable Upma with Millets

This variation of the traditional South Indian upma replaces semolina with nutrient-rich millets, making it naturally gluten-free.

Loaded with seasonal vegetables and flavored with mustard seeds, curry leaves, and green chilies, this dish is both hearty and wholesome.

It’s perfect as a nourishing breakfast or light dinner.

Ingredients:

• 1 cup little millet (or foxtail millet)
• 2 ½ cups water
• 1 small carrot, diced
• ¼ cup green peas
• 1 small onion, chopped
• 1 tsp mustard seeds
• 1 tsp urad dal
• 8–10 curry leaves
• 2 green chilies, chopped
• 1 tbsp oil
• Salt to taste

Instructions:

1. Rinse and soak millet for 15 minutes, then drain.
2. Heat oil in a pan, add mustard seeds, urad dal, curry leaves, and chilies.
3. Once they splutter, add onion and sauté until translucent.
4. Add carrots and peas, cook for 2–3 minutes.
5. Stir in the drained millet and mix well.
6. Add water and salt, bring to a boil.
7. Lower heat, cover, and cook until millet is soft and water is absorbed.
8. Let it rest for a few minutes before fluffing and serving.

Vegetable Millet Upma is a nutritious twist on a classic dish.

It’s easy on the stomach, customizable, and a fantastic way to add more whole grains into a gluten-free diet.

Perfect for those who enjoy savory comfort food that’s also good for you.

Aloo Sabzi

Aloo Sabzi is a humble yet flavorful potato curry that’s naturally gluten-free and widely loved across India.

This North Indian-style preparation uses boiled potatoes simmered in a spiced tomato base.

It’s quick to make and pairs perfectly with gluten-free flatbreads like jowar or bajra rotis.

The aroma of cumin, ginger, and garam masala elevates its simple ingredients to a warm and satisfying dish.

Ingredients:

• 3 medium potatoes, boiled and cubed
• 1 large tomato, chopped
• 1 tsp cumin seeds
• 1 tsp grated ginger
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp garam masala
• 2 tbsp oil
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Heat oil in a pan and add cumin seeds. Let them sizzle.
2. Add grated ginger and sauté for a few seconds.
3. Stir in the chopped tomatoes and cook until soft.
4. Add turmeric, chili powder, and salt. Mix well.
5. Add the boiled potatoes and mash a few for texture.
6. Add a splash of water, cover, and simmer for 5 minutes.
7. Sprinkle garam masala and stir. Garnish with coriander.

Aloo Sabzi is a timeless dish that fits effortlessly into gluten-free diets.

Whether served with rotis made from millet or a side of plain yogurt, this curry remains a dependable and flavorful meal option for any time of day.

Moong Dal Dhokla

Moong Dal Dhokla is a steamed savory cake made from soaked and ground split yellow moong dal.

It’s a protein-packed, gluten-free snack or light meal from Gujarat.

Soft and spongy in texture, the dhokla is mildly spiced and finished with a tempered mix of mustard seeds and curry leaves.

Served with green chutney, it’s a perfect tea-time companion.

Ingredients:

• 1 cup split yellow moong dal
• 1 green chili
• 1-inch piece of ginger
• ½ tsp turmeric powder
• Salt to taste
• 1 tsp fruit salt or Eno
• 1 tbsp oil

For tempering:

• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 8–10 curry leaves
• 1 green chili, slit
• 1 tbsp oil

Instructions:

1. Soak moong dal for 3–4 hours, then drain and grind to a smooth batter with chili and ginger.
2. Add turmeric, salt, and a little water for consistency.
3. Just before steaming, stir in Eno and mix quickly.
4. Pour into a greased plate or steamer tray and steam for 15–20 minutes.
5. Let cool slightly, then cut into squares.
6. Prepare tempering: heat oil, add mustard seeds, sesame seeds, curry leaves, and slit chili.
7. Pour over dhokla and serve with chutney.

Moong Dal Dhokla is a light, spongy, and nourishing dish that’s as healthy as it is satisfying.

With no wheat or rice flour, it’s an excellent gluten-free option that works for snacks, breakfast, or even packed lunches.

Baingan Bharta

Baingan Bharta is a robust and smoky eggplant mash that is popular across North India.

Roasted over open flame or in the oven, eggplants are mashed and mixed with sautéed onions, tomatoes, garlic, and spices.

This naturally gluten-free dish is aromatic, deeply flavorful, and comforting.

Traditionally enjoyed with roti, it also goes wonderfully with rice or gluten-free breads.

Ingredients:

• 1 large eggplant (baingan)
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 4 garlic cloves, minced
• 1 green chili, chopped
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish

Instructions:

1. Roast the eggplant directly over flame or in oven until skin is charred and the flesh is soft. Let cool and peel.
2. Mash the eggplant thoroughly.
3. Heat oil in a pan, add cumin seeds. When they splutter, add garlic and green chili.
4. Add onion and sauté until golden.
5. Stir in tomato, turmeric, and chili powder. Cook until tomatoes break down.
6. Add the mashed eggplant and salt. Mix well and cook for 5–7 minutes on low heat.
7. Garnish with chopped coriander and serve hot.

Baingan Bharta is a deeply satisfying dish, especially when you crave something bold yet gluten-free.

Its smoky richness and chunky texture make it a standout side or main, suitable for rustic home dinners or festive thalis alike.

Rajma Masala

Rajma Masala is a beloved North Indian comfort food made with red kidney beans simmered in a rich, spiced tomato-onion gravy.

Naturally gluten-free, this dish is hearty, nourishing, and packed with plant-based protein.

Often served with rice, it’s ideal for a wholesome lunch or dinner and can be spiced up or mellowed down to suit any palate.

Ingredients:

• 1 cup rajma (kidney beans), soaked overnight
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 green chili, slit
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish

Instructions:

1. Pressure cook the soaked rajma with enough water and salt until soft.
2. In a pan, heat oil and add cumin seeds. Once they crackle, add onions and sauté until golden.
3. Add ginger-garlic paste and cook for a minute.
4. Add tomato puree, turmeric, coriander powder, and chili powder. Cook until oil separates.
5. Add the cooked rajma along with some of its water. Simmer for 15–20 minutes until thick.
6. Stir in garam masala and garnish with fresh coriander.
7. Serve with steamed rice or millet flatbreads.

Rajma Masala is a flavorful, satisfying dish that proves gluten-free food can be just as rich and indulgent.

With its velvety texture and bold spices, it’s a go-to for cozy meals that don’t require wheat-based sides.

Sabudana Khichdi

Sabudana Khichdi is a popular Indian fasting dish made with tapioca pearls, peanuts, and mild spices.

Light yet filling, it’s completely gluten-free and often enjoyed for breakfast or as a snack.

The chewy texture of soaked sabudana combined with crunchy peanuts and warm cumin seeds makes every bite wholesome and comforting.

Ingredients:

• 1 cup sabudana (tapioca pearls), soaked 4–6 hours
• 1 medium potato, diced
• ¼ cup roasted peanuts, coarsely ground
• 1 green chili, chopped
• 1 tsp cumin seeds
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander and lemon juice for garnish

Instructions:

1. Drain soaked sabudana and mix with ground peanuts and salt.
2. Heat oil in a pan, add cumin seeds and chopped chili.
3. Add diced potatoes and cook until soft.
4. Add the sabudana mixture and stir on low flame until pearls become translucent.
5. Turn off the heat, garnish with coriander and a squeeze of lemon juice.
6. Serve warm.

Sabudana Khichdi is a classic example of how Indian cuisine beautifully adapts to gluten-free needs.

It’s light on the stomach, rich in flavor, and perfect whether you’re observing a fast or just need a quick, nourishing meal.

Coconut Ladoo

Coconut Ladoo is a quick, no-fuss Indian sweet made using just a few ingredients — grated coconut, condensed milk, and cardamom.

These laddoos are naturally gluten-free and come together in under 20 minutes, making them a festive favorite for anyone avoiding wheat.

They’re soft, aromatic, and have a melt-in-the-mouth sweetness that’s hard to resist.

Ingredients:

• 2 cups grated coconut (fresh or desiccated)
• ¾ cup sweetened condensed milk
• ¼ tsp cardamom powder
• Extra coconut for rolling

Instructions:

1. Heat a pan and add the grated coconut (reserve a little for rolling).
2. Add condensed milk and stir continuously on low heat.
3. Cook until the mixture thickens and starts to leave the sides of the pan.
4. Add cardamom powder and mix well.
5. Let the mixture cool slightly, then shape into small laddoos.
6. Roll them in reserved coconut and let set for 10 minutes.

Coconut Ladoo is proof that gluten-free desserts can be just as indulgent and festive.

Whether made for a celebration or a sweet craving, these laddoos are easy to make and even easier to love.

Palak Paneer

Palak Paneer is a creamy spinach and cottage cheese curry that’s naturally gluten-free and nutrient-rich.

The fresh spinach base is pureed and cooked with aromatic spices, then combined with soft paneer cubes for a hearty and satisfying dish.

It’s a favorite in both home kitchens and restaurants across India, best served with gluten-free breads or basmati rice.

Ingredients:

• 200g paneer, cubed
• 3 cups spinach leaves (palak)
• 1 onion, chopped
• 1 tomato, chopped
• 1 green chili
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp garam masala
• ¼ tsp turmeric powder
• Salt to taste
• 2 tbsp oil or ghee

Instructions:

1. Blanch spinach leaves in hot water for 2 minutes, then transfer to cold water and drain.
2. Blend spinach, green chili, and tomato into a smooth puree.
3. In a pan, heat oil and add cumin seeds. Once they sizzle, add onion and sauté until golden.
4. Add ginger-garlic paste, turmeric, and cook briefly.
5. Pour in the spinach puree and simmer for 5–7 minutes.
6. Add paneer cubes, salt, and garam masala. Cook for another 3–4 minutes.
7. Serve hot with rice or gluten-free flatbread.

Palak Paneer is a comforting and nutritious curry that fits perfectly into a gluten-free diet.

Its rich texture and earthy flavors make it both nourishing and indulgent, ideal for lunch or dinner.

Poha

Poha is a classic Indian breakfast made with flattened rice and is completely gluten-free.

Light, fluffy, and mildly spiced, it’s quick to prepare and often customized with peanuts, vegetables, and lemon juice.

Poha is especially popular in Maharashtra and Madhya Pradesh, offering a perfect balance of carbs, protein, and flavor.

Ingredients:

• 1 cup flattened rice (poha), thick variety
• 1 small onion, chopped
• 1 green chili, chopped
• ¼ cup peanuts
• ½ tsp mustard seeds
• 8–10 curry leaves
• ¼ tsp turmeric powder
• Salt to taste
• 1 tbsp oil
• Lemon wedges and fresh coriander for garnish

Instructions:

1. Rinse poha in a strainer under running water until soft. Let drain completely.
2. Heat oil in a pan. Add mustard seeds, curry leaves, and peanuts. Sauté until peanuts are golden.
3. Add chopped onion and green chili. Cook until onions turn soft.
4. Stir in turmeric and salt. Add the soaked poha and mix gently.
5. Cover and steam on low heat for 2 minutes.
6. Garnish with coriander and lemon juice before serving.

Poha is a simple, wholesome dish perfect for busy mornings.

With its gentle spices and soft texture, it’s a naturally gluten-free comfort food that’s both filling and easy to digest.

Chana Masala

Chana Masala is a bold and hearty chickpea curry made with a blend of Indian spices and a tomato-based gravy.

It’s completely gluten-free and high in fiber and protein.

This dish is especially popular in North Indian cuisine and is typically served with rice or gluten-free flatbreads like rice flour rotis or millet-based options.

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned), soaked overnight
• 1 large onion, chopped
• 2 tomatoes, pureed
• 1 green chili, slit
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp chana masala or garam masala
• ½ tsp turmeric powder
• ½ tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish

Instructions:

1. Pressure cook the soaked chickpeas until tender, or use canned after rinsing.
2. Heat oil in a pan, add cumin seeds and let them splutter.
3. Add onion and sauté until golden. Then add ginger-garlic paste and green chili.
4. Stir in tomato puree, turmeric, coriander powder, chili powder, and salt. Cook until oil separates.
5. Add the chickpeas and some of their cooking water. Simmer for 10–15 minutes.
6. Sprinkle chana masala or garam masala, mix well, and garnish with coriander.
7. Serve hot with rice or gluten-free breads.

Chana Masala is a filling, flavor-packed curry that’s ideal for gluten-free meal plans.

Its complex spice profile and meaty chickpeas make it a satisfying main course you’ll want to make again and again.

Bhindi Masala

Bhindi Masala is a dry stir-fry made with fresh okra and a mix of Indian spices.

Naturally gluten-free, it’s a favorite in Indian households for its crisp texture and earthy taste.

When cooked properly, the okra turns tender without becoming slimy, and the spices cling beautifully to each piece.

This dish pairs perfectly with rice or gluten-free rotis like jowar or bajra.

Ingredients:

• 250g fresh okra (bhindi), sliced
• 1 medium onion, sliced
• 1 green chili, chopped
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Lemon juice and coriander for garnish

Instructions:

1. Wash and dry the okra thoroughly before slicing to avoid stickiness.
2. Heat oil in a pan, add cumin seeds, then onions and green chili. Sauté until onions are soft.
3. Add turmeric, coriander, red chili powder, and salt. Mix well.
4. Add sliced okra and cook uncovered on medium heat, stirring occasionally.
5. Cook until the okra is soft and slightly crisp, about 12–15 minutes.
6. Squeeze fresh lemon juice and garnish with chopped coriander.

Bhindi Masala is a great example of how simple vegetables can be turned into a delicious gluten-free meal.

With just a few pantry staples, it becomes a satisfying side dish or main course for everyday eating.

Kuttu ke Pakore

Kuttu ke Pakore are deep-fried fritters made with buckwheat flour and vegetables, commonly enjoyed during fasting days in India.

Buckwheat is naturally gluten-free and packed with nutrients.

These crispy snacks are seasoned with mild spices and served hot with chutneys or curd, making them ideal for a cozy snack or special fasting meal.

Ingredients:

• 1 cup buckwheat flour (kuttu ka atta)
• 2 boiled potatoes, mashed
• 1 green chili, chopped
• ½ tsp cumin seeds
• Rock salt or regular salt to taste
• Water as needed
• Oil for frying

Instructions:

1. In a bowl, mix mashed potatoes, green chili, cumin seeds, salt, and buckwheat flour.
2. Add a little water to form a thick batter.
3. Heat oil in a deep pan. Drop spoonfuls of the batter and fry until golden brown.
4. Remove and drain on paper towels.
5. Serve hot with yogurt or coriander chutney.

Kuttu ke Pakore are crispy, satisfying, and easy to make with minimal ingredients.

Their warm, earthy flavor and crunchy texture make them an enjoyable gluten-free option whether you’re fasting or just snacking.

Lauki Chana Dal

Lauki Chana Dal is a comforting curry made with bottle gourd and split Bengal gram.

This wholesome dish is naturally gluten-free and gently spiced, making it perfect for light lunches or dinners.

It brings together the mild sweetness of bottle gourd and the nuttiness of chana dal in a balanced and satisfying curry.

Ingredients:

• 1 cup chana dal (split Bengal gram), soaked for 1 hour
• 2 cups bottle gourd (lauki), peeled and cubed
• 1 medium tomato, chopped
• 1 tsp ginger, grated
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• Salt to taste
• 1 tbsp oil
• Fresh coriander for garnish

Instructions:

1. Pressure cook soaked chana dal and bottle gourd together with turmeric and salt for 2 whistles.
2. In a pan, heat oil and add cumin seeds. Once they splutter, add ginger and tomato.
3. Cook until tomatoes soften, then add red chili powder.
4. Add the cooked dal and lauki mixture and simmer for 5–7 minutes.
5. Adjust salt and garnish with fresh coriander.
6. Serve with steamed rice or millet rotis.

Lauki Chana Dal is a mild yet hearty dish that proves gluten-free meals can be both nutritious and delicious.

It’s a great way to enjoy a lighter curry with wholesome ingredients that are easy on the stomach.

Tandoori Chicken

Tandoori Chicken is a classic Indian dish featuring bone-in chicken marinated in yogurt and bold spices, then grilled or baked to perfection.

This dish is naturally gluten-free and packed with flavor, thanks to ingredients like garlic, ginger, and smoky paprika.

It’s a crowd-pleaser perfect for dinners, barbecues, or special occasions.

Ingredients:

• 500g bone-in chicken pieces
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp paprika or Kashmiri chili powder
• Salt to taste
• 1 tbsp oil
• Fresh lemon wedges and onion slices for serving

Instructions:

1. Score the chicken pieces lightly to allow marinade to seep in.
2. In a bowl, combine yogurt, lemon juice, ginger-garlic paste, and all the spices.
3. Coat the chicken thoroughly in the marinade and refrigerate for at least 4 hours, preferably overnight.
4. Preheat oven to 220°C (430°F). Arrange chicken on a baking rack and roast for 25–30 minutes, flipping once.
5. Optionally broil for a few minutes to char slightly.
6. Serve hot with lemon wedges and sliced onions.

Tandoori Chicken delivers rich, smoky flavor with every bite, all without a hint of gluten.

It’s a protein-packed meal that’s both satisfying and suitable for gluten-free eaters seeking bold Indian flavors.

Ragi Dosa

Ragi Dosa is a nutritious South Indian crepe made from finger millet flour.

It’s naturally gluten-free and rich in fiber, calcium, and iron.

Light and crisp, it’s a healthier twist on traditional dosa and makes a fantastic breakfast or light dinner when paired with coconut chutney or sambar.

Ingredients:

• 1 cup ragi flour (finger millet)
• ¼ cup rice flour
• ¼ cup semolina (use gluten-free variety or skip if avoiding entirely)
• ½ onion, finely chopped
• 1 green chili, chopped
• 1 tsp cumin seeds
• Salt to taste
• 2 cups water (adjust for consistency)
• Oil for cooking

Instructions:

1. In a bowl, mix ragi flour, rice flour, semolina (optional), cumin seeds, chili, onion, and salt.
2. Add water to form a thin, pourable batter. Let rest for 10 minutes.
3. Heat a non-stick or cast-iron tawa and drizzle oil.
4. Pour the batter from a height to form a lacy pattern. Do not spread like regular dosa.
5. Cook on medium flame until crisp and golden. Serve immediately.

Ragi Dosa is a wholesome and filling option that works well for anyone following a gluten-free lifestyle.

With its delicate texture and earthy flavor, it offers both nutrition and taste in each bite.

Tamatar Shorba

Tamatar Shorba is a light and tangy Indian-style tomato soup infused with warm spices like cumin, cinnamon, and black pepper.

Naturally gluten-free, it’s a comforting starter or side dish that can be enjoyed on its own or with a side of rice or roasted chickpeas.

It’s especially welcome on cool days or when you’re craving something soothing yet flavorful.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 small onion, sliced
• 2 garlic cloves, smashed
• ½ inch ginger, chopped
• ½ tsp cumin seeds
• 1 small cinnamon stick
• ½ tsp black pepper
• ½ tsp sugar
• Salt to taste
• 1 tbsp ghee or oil
• Fresh coriander for garnish

Instructions:

1. Heat ghee in a pot and add cumin seeds and cinnamon. Sauté briefly.
2. Add onions, garlic, and ginger. Cook until soft.
3. Add tomatoes, pepper, salt, and sugar. Sauté for a few minutes.
4. Add water to cover and simmer for 15–20 minutes.
5. Cool slightly and blend the mixture until smooth.
6. Strain and reheat gently. Adjust seasoning and serve garnished with coriander.

Tamatar Shorba is a vibrant, soul-warming soup that fits beautifully into a gluten-free meal plan.

Light yet full of flavor, it’s an easy dish to prepare and enjoy anytime comfort food is calling.

Methi Thepla with Bajra

This variation of the classic Gujarati thepla uses bajra (pearl millet) flour instead of wheat, making it a delicious gluten-free flatbread option.

Infused with fresh fenugreek leaves and warming spices, these theplas are both flavorful and nourishing.

They’re perfect for breakfast, lunch, or packed as travel-friendly snacks.

Ingredients:

• 1 cup bajra flour
• ½ cup chopped fresh fenugreek leaves (methi)
• 1 green chili, finely chopped
• 1 tsp grated ginger
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• Salt to taste
• 1 tbsp yogurt (optional for softness)
• Water as needed
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine bajra flour, methi, chili, ginger, cumin, turmeric, salt, and yogurt.
2. Add water little by little to form a soft dough.
3. Divide the dough into small balls and roll each between parchment paper to avoid cracking.
4. Heat a skillet and cook the thepla on both sides with a little oil or ghee until golden spots appear.
5. Serve hot with yogurt or pickle.

Bajra Methi Thepla is a wonderful gluten-free substitute for traditional breads.

With its earthy flavor and gentle spice, it’s filling, satisfying, and perfect for those looking to enjoy Indian flatbreads without wheat.

Kaddu ki Sabzi

Kaddu ki Sabzi is a North Indian-style spiced pumpkin curry that’s naturally gluten-free, vegan, and incredibly flavorful.

The sweetness of pumpkin pairs beautifully with spices like fenugreek, chili, and cumin.

It’s quick to make and ideal as a side dish for rice or gluten-free flatbreads.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• ¼ tsp fenugreek seeds
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp amchur (dry mango powder)
• Salt to taste
• 1 tbsp oil
• Fresh coriander for garnish

Instructions:

1. Heat oil in a pan and add cumin, fennel, and fenugreek seeds.
2. Add pumpkin cubes, turmeric, chili powder, and salt. Stir well.
3. Cover and cook on low heat for 12–15 minutes, stirring occasionally, until pumpkin is soft.
4. Sprinkle amchur, mix gently, and cook for 2 more minutes.
5. Garnish with coriander and serve warm.

Kaddu ki Sabzi is a simple yet vibrant curry that fits beautifully into gluten-free menus.

It’s flavorful, gently spiced, and a great way to enjoy seasonal vegetables without fuss.

Peanut Sundal

Peanut Sundal is a South Indian-style warm salad made with boiled peanuts, coconut, and a flavorful tempering.

Typically prepared during festivals like Navratri, it’s naturally gluten-free, protein-rich, and incredibly easy to prepare.

Enjoy it as a snack, side dish, or light lunch.

Ingredients:

• 1 cup raw peanuts, boiled and drained
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1 tsp urad dal
• 8–10 curry leaves
• 2 tbsp grated fresh coconut
• Salt to taste
• 1 tbsp oil

Instructions:

1. Boil peanuts until tender and drain excess water.
2. Heat oil in a pan, add mustard seeds and let them crackle.
3. Add urad dal, curry leaves, and green chili. Sauté briefly.
4. Add the boiled peanuts and salt. Mix well and stir-fry for 2–3 minutes.
5. Turn off the heat and mix in grated coconut before serving.

Peanut Sundal is a nutritious, lightly spiced dish that’s ideal for gluten-free snacking.

It’s rich in texture, high in protein, and brings together simple ingredients in a delicious, wholesome way.

Vegetable Pulao

Vegetable Pulao is a fragrant one-pot rice dish cooked with colorful vegetables and warming whole spices.

Naturally gluten-free, it’s light, aromatic, and perfect for both everyday meals and special occasions. It can be served as a main course or as a side with yogurt or curry.

Ingredients:

• 1 cup basmati rice
• 1 ¾ cups water
• ½ cup mixed vegetables (carrot, beans, peas)
• 1 medium onion, sliced
• 1 bay leaf
• 1-inch cinnamon stick
• 3–4 cloves
• 2–3 green cardamoms
• ½ tsp cumin seeds
• Salt to taste
• 2 tbsp oil or ghee
• Fresh coriander for garnish

Instructions:

1. Wash and soak rice for 20 minutes, then drain.
2. Heat oil or ghee in a pan. Add whole spices and cumin seeds, let them crackle.
3. Add onions and sauté until golden brown.
4. Add vegetables and sauté for 2–3 minutes.
5. Stir in soaked rice and sauté gently for a minute.
6. Add water and salt. Bring to a boil, then lower heat, cover, and cook until rice is done.
7. Fluff gently and garnish with coriander.

Vegetable Pulao is a simple, satisfying gluten-free meal that’s full of flavor and color.

Its subtle spice and fluffy rice make it a favorite across all age groups.

Malai Ladoo

Malai Ladoo is a soft and creamy Indian sweet made with paneer and condensed milk.

This gluten-free dessert comes together in just minutes and is perfect for festive occasions or as a quick treat.

Delicately flavored with cardamom, these laddoos melt in the mouth and are incredibly satisfying.

Ingredients:

• 1 cup paneer, grated
• ½ cup condensed milk
• ¼ tsp cardamom powder
• Chopped pistachios or almonds for garnish

Instructions:

1. Combine grated paneer and condensed milk in a non-stick pan.
2. Cook on low heat, stirring constantly, until the mixture thickens and begins to leave the sides of the pan.
3. Turn off the heat and mix in cardamom powder. Let it cool slightly.
4. Shape into small balls and garnish with nuts.
5. Chill for 15–20 minutes before serving.

Malai Ladoo is a rich yet quick dessert that perfectly fits into a gluten-free lifestyle.

With just a few ingredients, it delivers luxurious flavor and texture in every bite.

Hara Bhara Kabab

Hara Bhara Kabab is a delicious and healthy green vegetable patty made with spinach, peas, and potatoes.

Completely gluten-free, it’s pan-fried until crisp on the outside and soft inside.

These kababs are great for snacks, appetizers, or light meals—and they pair well with mint chutney or ketchup.

Ingredients:

• 1 cup spinach, blanched and chopped
• ½ cup green peas, boiled
• 2 medium potatoes, boiled and mashed
• 1 green chili, chopped
• 1 tsp grated ginger
• ½ tsp cumin powder
• Salt to taste
• Oil for shallow frying

Instructions:

1. In a bowl, mash peas and mix with mashed potatoes, spinach, green chili, ginger, cumin, and salt.
2. Mix well to form a dough-like mixture.
3. Divide into small patties.
4. Heat oil in a skillet and shallow-fry the kababs on medium heat until golden brown on both sides.
5. Drain on paper towels and serve hot.

Hara Bhara Kabab is a nutritious and tasty snack that fits seamlessly into gluten-free diets.

Packed with greens and minimal ingredients, it’s a flavorful option for guilt-free indulgence.

Conclusion

These 25+ gluten free Indian recipes celebrate the diversity and depth of a cuisine that doesn’t need gluten to shine. Whether you’re managing a gluten allergy or simply choosing a wheat-free lifestyle, you don’t have to miss out on India’s incredible food traditions. With a little inspiration and the right ingredients, gluten-free cooking becomes a flavorful, joyful experience. So grab your spices, get cooking, and enjoy the comfort and creativity of Indian food—no wheat required.