Low Carb Whole Wheat Paratha
Elevate your traditional paratha game with this healthy and flavorful Low Carb Whole Wheat Paratha recipe! Perfect for those seeking a balanced yet satisfying meal, these parathas are crafted with a unique blend of whole wheat flour and almond flour, offering a lower-carb alternative without compromising on taste or texture. A hint of flaxseed meal adds fiber and nutrients, while Greek yogurt helps create a soft and pliable dough. Lightly cooked in ghee or oil for that classic golden brown finish, these parathas are ready in just 35 minutes and pair beautifully with yogurt, pickles, or your favorite curries. Ideal for healthy eaters and Indian food lovers alike, this guilt-free twist on a traditional favorite is sure to impress!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour (atta)
- 0.5 cup Almond flour
- 0.25 cup Plain Greek yogurt (unsweetened)
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 2 tablespoons Ghee (clarified butter) or oil
- 1 tablespoon Flaxseed meal (optional, for additional fiber)
Instructions
In a large mixing bowl, combine whole wheat flour, almond flour, salt, and flaxseed meal (if using). Mix well to evenly distribute the dry ingredients.
Add plain Greek yogurt to the dry mixture. Using your hands or a spoon, start combining the ingredients.
Slowly add water, one tablespoon at a time, while kneading the mixture. The dough should come together into a soft but non-sticky ball. Adjust water quantity as needed.
Once the dough is well-kneaded, cover the bowl with a kitchen towel or plastic wrap and let it rest for 15 minutes.
Divide the dough into 4 equal portions and roll each portion into a ball.
Lightly flour a clean surface and a rolling pin. Take one dough ball and roll it out into a thin, circular disc approximately 6-7 inches in diameter.
Heat a skillet or tawa over medium heat. Once hot, place the rolled-out paratha onto the skillet.
Cook the paratha for 1-2 minutes on one side or until you see bubbles and light brown spots. Flip it over using tongs or a spatula.
Spread a small amount of ghee or oil (about 1/2 teaspoon) over the surface, then flip again and apply ghee/oil to the other side. Cook each side for another minute or until golden and evenly cooked.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the Low Carb Whole Wheat Parathas warm with yogurt, pickle, or your choice of side dish.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 3.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
