Paleo Stuffed Paratha
Indulge in a delicious reinvention of classic Indian bread with this Paleo Stuffed Paratha recipe, perfectly tailored for gluten-free and grain-free diets. Made with a wholesome blend of almond, tapioca, and coconut flours, this pliable dough is packed with nutritious ingredients like ground flaxseed. The sweet potato, spinach, and spiced filling—flavored with ginger, cumin, coriander, and turmeric—offers a delightful burst of flavor with every bite. Quick to prepare and cooked until golden in coconut oil, these easy-to-make stuffed parathas are perfect for a satisfying side, hearty snack, or light meal. Pair them with a Paleo-friendly chutney for the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Tapioca flour
- 2 tablespoons Coconut flour
- 2 tablespoons Ground flaxseed
- 0.5 cups Hot water
- 0.5 teaspoons Sea salt
- 1 tablespoon Olive oil
- 1 cup Sweet potato (mashed)
- 1 cup Spinach (finely chopped)
- 0.25 cups Red onion (finely chopped)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoons Turmeric powder
- 0.25 teaspoons Salt (for filling)
- 2 tablespoons Coconut oil (for cooking)
Instructions
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, ground flaxseed, and sea salt.
Gradually add hot water while mixing with your hands to form a soft, pliable dough. If the dough is too sticky, add a little extra almond flour; if too dry, add a teaspoon of water at a time.
Knead the dough for 2-3 minutes, then set aside, covered with a damp cloth, to rest for 10 minutes.
To prepare the filling, heat 1 teaspoon of coconut oil in a pan over medium heat. Sauté the red onion until soft, about 2-3 minutes.
Add grated ginger, ground cumin, ground coriander, turmeric powder, and salt to the pan. Stir well to combine.
Mix in the mashed sweet potato and chopped spinach. Cook until the spinach wilts and everything is well combined, about 2-3 minutes. Remove from heat and let the filling cool slightly.
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten each ball into a small disc between sheets of parchment paper using a rolling pin.
Place a tablespoon of the filling in the center of one disc. Carefully fold the edges over the filling and pinch to seal. Gently flatten the stuffed dough ball and roll it again into a paratha shape, about 6 inches in diameter, being careful not to tear it.
Repeat the stuffing process with the remaining dough and filling.
Heat a non-stick skillet over medium heat and add a small amount of coconut oil. Cook each paratha for 2-3 minutes per side, until golden brown spots appear.
Serve warm with your favorite Paleo-friendly chutney or dip!
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 25.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1193 mg | 25% | |
*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.
