Paleo Malabar Paratha
Discover a healthier twist on a beloved classic with our **Paleo Malabar Paratha**, a grain-free alternative to the traditional flaky flatbread loved in South Indian cuisine. Made with a nourishing blend of almond flour, coconut flour, and tapioca flour, this recipe delivers authentic texture while staying gluten-free, dairy-free, and paleo-friendly. Psyllium husk powder ensures the dough is pliable and easy to roll, while ghee or coconut oil enhances its rich, indulgent flavor. Ready in under 40 minutes, these parathas are perfectly golden and beautifully layered, making them a versatile side for curries, chutneys, or even as a standalone snack. Ideal for anyone looking to enjoy the nostalgia of Malabar paratha while adhering to a clean-eating lifestyle, this recipe is a must-try for paleo and low-carb enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup tapioca flour
- 2 tablespoons psyllium husk powder
- 0.5 teaspoon salt
- 1 cup warm water
- 3 tablespoons olive oil
- 2 tablespoons ghee or coconut oil (for cooking)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, psyllium husk powder, and salt. Mix until uniformly distributed.
Gradually add warm water to the dry ingredients, stirring continuously until a soft dough forms. The dough should be pliable and slightly sticky.
Add the olive oil to the dough and knead it further for about 2-3 minutes until the oil is fully absorbed and the dough is smooth.
Divide the dough into 4 equal portions and form each into a ball.
Take one dough ball and roll it out between two sheets of parchment paper to a round disc about 6-7 inches in diameter. Adjust based on thickness preference.
Preheat a non-stick skillet or a cast-iron pan over medium heat. Add a small amount of ghee or coconut oil to lightly coat the pan.
Carefully place the rolled-out paratha onto the hot skillet. Cook each side for about 2-3 minutes or until golden brown spots appear. Optionally, press lightly with a spatula for even cooking.
Remove from skillet and keep the paratha warm under a clean cloth while you repeat the process with the remaining dough balls.
Serve warm as a compliment to your favorite paleo curries or enjoy with chutney or pickles.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 11.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 373 mg | 8% | |
*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.
