Paleo Aloo Parantha
Discover a wholesome twist on the traditional Indian bread with this Paleo Aloo Parantha recipe—a perfect blend of authentic spices and grain-free goodness! This recipe uses nutrient-packed sweet potatoes for the filling, seasoned with cumin, coriander, ginger, and fresh cilantro for an irresistible flavor profile. The gluten-free dough, made with coconut flour, arrowroot powder, and eggs, is easy to prepare and flexible enough to form soft, golden paranthas. Lightly pan-fried in rich coconut oil, these paranthas are ideal for anyone following a Paleo diet or seeking gluten-free alternatives. Serve them hot with Paleo-friendly chutneys or yogurt to complete a satisfying, healthy meal. Perfect for breakfast, brunch, or a hearty snack, this recipe celebrates the comfort of aloo parantha without compromising on dietary goals!
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Recipe Information
Ingredients
- 2 medium Sweet potato
- 1 cup Coconut flour
- 1 cup Arrowroot powder
- 2 large Egg
- 3 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Ginger paste
- 1 small, finely chopped Green chili
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 cup Water
Instructions
Peel and chop the sweet potatoes into cubes. Boil them in a pot of water until tender, about 15 minutes. Drain and set aside to cool.
Mash the cooled sweet potatoes until smooth. Add cumin seeds, ground coriander, ginger paste, chopped green chili, salt, and chopped cilantro. Mix well to make a flavorful filling.
In a large bowl, mix the coconut flour and arrowroot powder. Create a well in the center and add the eggs and a tablespoon of melted coconut oil.
Gradually add water to the flour mixture, stirring until a smooth, pliable dough forms. If needed, use a little more flour or water to adjust the consistency.
Divide the dough into equal-sized balls, about the size of a golf ball. Roll each into a 3-inch circle.
Place a spoonful of the sweet potato filling in the center of each circle and gather the edges to seal it. Flatten gently with your palms.
Roll out each filled dough ball gently, applying even pressure to make a parantha about 6 inches in diameter. Use additional arrowroot powder if needed to prevent sticking.
Heat 2 tablespoons of coconut oil in a non-stick pan over medium heat.
Place the rolled-out parantha in the pan. Cook for 3-4 minutes on each side or until golden brown. Repeat with the remaining paranthas.
Serve hot with your choice of Paleo-friendly chutney or yogurt.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3223 mg | 140% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 25.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 312 mg | 24% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1676 mg | 36% | |
*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.
