Low Sodium Classic Indian Parantha
Savor the wholesome goodness of **Low Sodium Classic Indian Parantha**, a nutritious twist on a beloved Indian flatbread! Made with whole wheat flour and infused with fragrant spices like carom seeds, cumin, ginger, and fenugreek leaves, this recipe delivers authentic flavors without the extra sodium. Fresh coriander and a hint of green chili add a refreshing kick, while ghee or vegetable oil ensures the perfect crispy, golden brown finish. Designed to be heart-healthy and easy to prepare, this parantha pairs wonderfully with yogurt or low-sodium pickle for a satisfying, wholesome meal. Ready in just 40 minutes, it’s a delicious way to enjoy traditional Indian cuisine while prioritizing your health.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 2 tablespoons Ghee or vegetable oil
- 0.5 teaspoon Carom seeds (ajwain)
- 2 tablespoons Fresh coriander leaves
- 1 small Green chili
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Ginger (grated)
- 1 teaspoon Fenugreek leaves (dried)
- 0.25 teaspoon Asafoetida
- 0.25 teaspoon Salt substitute (optional)
Instructions
In a large mixing bowl, combine whole wheat flour, 0.5 teaspoon of carom seeds, 0.5 teaspoon of cumin seeds, 1 teaspoon of grated ginger, and 0.25 teaspoon of asafoetida. If using a salt substitute, add 0.25 teaspoon.
Add finely chopped coriander leaves, a finely chopped green chili, and 1 teaspoon of dried fenugreek leaves (kasuri methi) to the flour mixture.
Gradually add water and knead the mixture into a smooth and pliable dough. Adjust the water quantity as needed to achieve the right consistency.
Cover the dough with a damp cloth and let it rest for about 15 minutes.
Divide the dough into equal portions and roll each portion into a smooth ball.
Dust a rolling surface with a little flour. Take one dough ball, and roll it into a circle of about 6 to 7 inches in diameter using a rolling pin.
Heat a griddle (tawa) over medium-high heat. Place the rolled dough circle onto the hot griddle.
Cook for about 1-2 minutes until faint golden spots appear on the bottom side. Flip it over using a spatula.
Apply a light layer of ghee or vegetable oil on the top surface and flip again. Cook for another 1-2 minutes, pressing gently with the spatula.
Apply ghee or oil on the now-top side, flip again, and cook until both sides are cooked to a golden brown and crispy, with dark spots.
Repeat the process with the remaining dough balls.
Serve the low sodium classic Indian parantha hot with yogurt or low-sodium pickle.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 1.8 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1989 mg | 42% | |
*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.
