Whole30 Classic Indian Parantha
Experience the comfort of traditional Indian flavors with a Whole30 twist in this "Whole30 Classic Indian Parantha" recipe! Crafted with a wholesome blend of almond flour, coconut flour, and arrowroot powder, this gluten-free and grain-free flatbread captures the essence of authentic parantha while adhering to Whole30 guidelines. Infused with warming cumin seeds, fresh cilantro, and a hint of green chili, each bite offers a delightful balance of spice and earthiness. This recipe not only shines for its nutritional makeover but also for its simplicity—requiring just 20 minutes of prep time and yielding soft, pliable flatbreads perfect for pairing with Whole30-compliant chutneys or curries. Whether you're embracing a clean eating lifestyle or simply exploring healthy international cuisine, this recipe marries tradition with a modern, health-conscious approach.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 0.25 cup Arrowroot powder
- 2 tablespoons Ground flaxseed
- 0.5 cup Warm water
- 4 tablespoons Ghee
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Green chilies, finely chopped
Instructions
In a large mixing bowl, combine almond flour, coconut flour, arrowroot powder, ground flaxseed, and salt.
Add warm water slowly to the flour mixture while mixing it with your hands to form a soft dough. The dough should be pliable but not sticky. Adjust water or flour if necessary.
Add cumin seeds, chopped cilantro, and green chilies to the dough, kneading them evenly into the mixture.
Divide the dough into 8 equal portions and roll each portion into a ball.
Place a dough ball between two sheets of parchment paper and gently press it into a flat disc. Use a rolling pin to roll it out to your desired thickness (about 1/8 inch thick), but keep it within 6 inches in diameter.
Heat a non-stick skillet or frying pan over medium heat and lightly grease it with some ghee.
Carefully peel the parchment paper off the parantha and transfer it to the heated skillet.
Cook the parantha for 2-3 minutes on one side until it becomes golden brown. Flip it over and brush the top side with a little ghee, cook for another 2-3 minutes or until golden brown.
Repeat the rolling and cooking process with the remaining dough balls.
Serve warm with a side of Whole30-compliant chutney or curry.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 10.7 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 575 mg | 12% | |
*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.
