Whole30 Aloo Parantha
Discover the wholesome delight of Whole30 Aloo Parantha—a modern, health-conscious twist on the classic Indian stuffed flatbread! This gluten-free, grain-free recipe features a dough made from almond flour, cassava flour, and arrowroot starch, ensuring it’s entirely compliant with Whole30 guidelines. The spiced sweet potato filling, infused with aromatic cumin, turmeric, garam masala, and fresh cilantro, brings a vibrant and warming flavor to every bite. Perfectly cooked on a skillet with a touch of coconut oil, these paranthas are golden, soft, and irresistibly satisfying. Whether you're committed to Whole30 or simply seeking a nourishing comfort food, these Aloo Paranthas are a flavorful and versatile addition to your meal rotation.
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Recipe Information
Ingredients
- 1 cup Almond Flour
- 1 cup Cassava Flour
- 2 tablespoons Arrowroot Starch
- 0.75 cup Boiling Water
- 2 medium Sweet Potatoes
- 2 tablespoons Coconut Oil
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala
- 0.5 teaspoon Chili Powder
- 0.25 cup Fresh Cilantro
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
Instructions
Begin by peeling and dicing the sweet potatoes into small cubes.
In a medium saucepan, add the diced sweet potatoes and cover with water. Bring to a boil and cook until tender, about 10-12 minutes, then drain and set aside to cool slightly.
In a mixing bowl, combine almond flour, cassava flour, and arrowroot starch. Gradually add boiling water while stirring continuously to form a smooth dough. Allow the dough to rest while you prepare the filling.
Mash the cooled sweet potatoes in a bowl, then stir in cumin seeds, ground turmeric, ground coriander, garam masala, chili powder, salt, fresh cilantro, and lemon juice. Mix until well combined and set aside.
Divide the dough into 8 equal parts and roll each portion into a ball. Between two sheets of parchment paper, gently roll each ball into a thin circle about 6-7 inches in diameter.
Place approximately 2 tablespoons of the sweet potato filling onto the center of each rolled-out circle. Fold the edges over the filling, sealing it inside, then carefully re-roll into a flat circle, ensuring the filling remains sealed.
Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
Cook each parantha for 2-3 minutes on each side or until golden brown spots appear.
Serve hot and enjoy your Whole30-friendly Aloo Parantha!
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 20.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 500 mg | 11% | |
*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.
