Whole30 Alu Paratha
Indulge in the comforting flavors of traditional Indian cuisine with a Whole30 twist in this Whole30 Alu Paratha recipe. Made with nutrient-packed sweet potatoes, coconut flour, and arrowroot flour, this gluten-free, grain-free, and dairy-free flatbread is both wholesome and satisfying. Infused with a vibrant filling of ground cumin, coriander, turmeric, fresh ginger, green chili, and cilantro, each bite is a delightful harmony of warming spices. Cooked to perfection in ghee, these tender, golden-brown parathas are perfect for a healthy, paleo-friendly meal. Ready in under an hour, they pair beautifully with Whole30-compliant sides like creamy avocado slices or a zesty salsa. Ideal for anyone craving a nutritious, flavorful, and satisfying twist on the classic alu paratha, this recipe redefines comfort food without compromising your dietary goals.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 0.5 cup coconut flour
- 0.25 cup arrowroot flour
- 3 tablespoons ghee
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 small green chili
- 1 inch piece fresh ginger
- 0.25 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and chop the sweet potatoes into cubes, then steam them in a pot until they are tender, about 10-15 minutes.
Once cooked, mash the sweet potatoes in a large bowl and allow to cool slightly. You need approximately 1 cup of mashed sweet potato.
In a separate bowl, mix together coconut flour and arrowroot flour.
Gradually add the flour mix to the mashed sweet potatoes, kneading gently with your hands until you form a smooth dough. It should be pliable and not too sticky. Add more coconut flour if necessary.
Divide the dough into 8 equal balls and flatten each ball into a small disk, about 1/4-inch thick, on parchment paper.
In a small bowl, mix together ground cumin, ground coriander, ground turmeric, finely chopped green chili, grated ginger, chopped cilantro, salt, and black pepper.
Divide this spice mixture evenly among the dough discs, pressing it into the center of each.
Carefully fold the dough around the spice filling, resealing and gently flattening again to form a disk. Repeat for all pieces.
Heat a tablespoon of ghee in a non-stick skillet over medium heat. Place the paratha on the skillet, cooking for 3-4 minutes on each side, until golden brown and cooked through.
Repeat with remaining parathas, adding more ghee as necessary between batches.
Serve hot with a Whole30 compliant side dish such as avocado slices or salsa.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 17.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 607 mg | 13% | |
*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.
