Paleo Classic Indian Parantha
Recreate the beloved flavors of Indian cuisine with a healthy twist in this **Paleo Classic Indian Parantha** recipe! Made with a nutrient-rich blend of almond, coconut, and tapioca flours, this grain-free and gluten-free take on traditional Indian flatbread is seasoned with aromatic spices like cumin, coriander, and a touch of black pepper, ensuring bold, authentic flavors in every bite. These soft, golden-brown paranthas come together in just 30 minutes, and their paleo-friendly profile makes them perfect for anyone following a clean eating lifestyle. Cooked with ghee or coconut oil for a rich, satisfying finish, they're the ideal accompaniment to your favorite paleo-friendly curry or dip. Whether you’re looking for a quick yet wholesome side or a standalone treat, these paranthas are guaranteed to impress and delight your taste buds!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.5 cup Tapioca flour
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.75 cup Warm water
- 0.25 cup Ghee or coconut oil
Instructions
In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, ground cumin, ground coriander, salt, and black pepper. Mix thoroughly until all dry ingredients are well combined.
Gradually add warm water to the dry ingredients while mixing. Use your hands to knead the mixture into a dough. The dough should be soft but not sticky. If the dough feels too dry, add a teaspoon of water at a time until the desired consistency is reached.
Divide the dough into 4 equal parts, rolling each part into a smooth ball. Cover them with a damp cloth to prevent drying out.
Flatten each dough ball slightly between your palms and place it between two sheets of parchment paper. Using a rolling pin, gently roll out each dough ball into a circular shape about 6 inches in diameter. Carefully peel off the top sheet of parchment paper.
Heat a non-stick skillet over medium heat. Add 1 tablespoon of ghee or coconut oil to the pan, spreading it evenly.
Carefully transfer one rolled-out dough onto the hot skillet, peeling away the remaining parchment paper.
Cook the parantha for about 2-3 minutes on one side until golden brown in spots, then flip it over using a spatula. Add more ghee or coconut oil if needed and cook for another 2-3 minutes.
Repeat the process for the remaining dough balls.
Serve the paleo paranthas warm with your favorite paleo-friendly curry or side dish.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 14.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 471 mg | 10% | |
*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.
