Low Sodium Wheat Paratha
Delight in the wholesome goodness of homemade *Low Sodium Wheat Paratha*, a healthier twist on the classic Indian flatbread! Made with nutrient-rich whole wheat flour and infused with optional flavors like ground cumin, garlic powder, and fresh cilantro, this recipe is perfect for those seeking bold taste without the extra sodium. The addition of unsalted plain Greek yogurt ensures a soft and pliable texture, while a light drizzle of oil adds golden perfection to each paratha. With just 15 minutes of prep time, this easy, heart-healthy recipe is ideal for serving alongside low-sodium accompaniments like yogurt, chutney, or fresh vegetables. Whether for a quick weekday meal or a flavorful side dish, these parathas are sure to impress!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 tablespoons Plain Greek yogurt (unsalted, optional for softness)
- 2 tablespoons Vegetable oil
- 0.75 cups Water
- 0.5 teaspoons Ground cumin (optional, for flavor)
- 0.5 teaspoons Garlic powder (optional, for flavor)
- 2 tablespoons Fresh cilantro (optional, chopped)
Instructions
In a large mixing bowl, combine the whole wheat flour, ground cumin, garlic powder, and chopped cilantro (if using). Mix well to evenly distribute the ingredients.
Add the plain Greek yogurt and vegetable oil to the dry ingredients. Mix until the yogurt and oil are evenly distributed and the mixture resembles a crumbly texture.
Gradually add water, a little at a time, while kneading the dough. Continue to knead for 8-10 minutes until the dough is soft, smooth, and pliable but not sticky. Adjust the water quantity as needed.
Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes to allow the gluten to relax.
Divide the dough into 8 equal-sized balls. Roll each ball between your palms until smooth.
Lightly flour a clean surface and roll one dough ball into a thin, round disc, about 6-7 inches in diameter. Repeat for all balls, keeping them covered with a cloth to prevent drying.
Heat a non-stick skillet or tawa over medium heat. Once hot, place a rolled paratha on the skillet.
Cook for 30 seconds to 1 minute until bubbles form and the underside begins to brown. Flip the paratha and lightly brush or drizzle a few drops of oil on the surface.
Press gently with a spatula and cook for another minute. Flip again, pressing lightly to ensure even cooking. The paratha should have golden brown spots on both sides.
Repeat the process for all parathas. Serve warm with low-sodium accompaniments like yogurt, chutney, or vegetables.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 2.1 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1028 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.
