Low Sodium Roti Paratha
Discover the perfect balance of health and flavor with this Low Sodium Roti Paratha recipe—a delightful twist on a classic Indian flatbread that caters to heart-healthy diets. Made with whole wheat flour, aromatic cumin seeds, freshly chopped coriander, and a touch of ground black pepper, this recipe skips the excess salt without compromising on taste. A dash of low-sodium baking powder ensures a light texture, while olive oil brings richness without unnecessary saturated fats. With just 20 minutes of prep and cook time, you’ll have warm, golden parathas ready to serve alongside your favorite low-sodium curries, yogurt dips, or fresh chutneys. Whether cooked with ghee or olive oil, each batch will reward you with soft, flaky layers and irresistible homemade goodness. Perfect for anyone seeking wholesome, nourishing comfort food, this heart-friendly recipe is a must-try addition to your kitchen repertoire!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Low-sodium baking powder
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Cumin seeds
- 2 tablespoons Chopped fresh coriander
- 2 tablespoons Ghee or unsalted butter (for cooking, optional)
Instructions
In a large mixing bowl, combine the whole wheat flour, low-sodium baking powder, ground black pepper, cumin seeds, and chopped fresh coriander.
Slowly add water to the dry ingredients while mixing, until a soft and pliable dough forms. If needed, add a tablespoon more of water at a time.
Add 1 tablespoon of olive oil to the dough, and knead it for about 5-7 minutes, until smooth. Cover with a damp cloth and let it rest for 15 minutes.
Divide the dough into 8 equal portions and roll each into a ball.
On a lightly floured surface, roll each ball into a circle approximately 6 inches in diameter.
Heat a non-stick skillet over medium heat. Add a few drops of olive oil or ghee, if using, to the pan.
Place a rolled dough onto the skillet. Cook for about 1-2 minutes until small bubbles appear on the surface, then flip and cook for another 1-2 minutes, pressing lightly with a spatula.
Optionally, brush a little ghee or unsalted butter on the cooked paratha while hot for added flavor.
Repeat with remaining dough portions. Serve warm with your favorite low-sodium curry or yogurt.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 1.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1017 mg | 22% | |
*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.
