Whole30 Sattu Paratha
Indulge in the guilt-free goodness of Whole30 Sattu Paratha, a nourishing twist on a traditional Indian flatbread. This gluten-free, grain-free recipe swaps wheat flour for sattu flour (roasted chickpea flour) and almond flour, creating a high-protein, nutrient-packed alternative perfect for your Whole30 journey. Enhanced with aromatic cumin seeds, fiery green chili, zesty ginger, and fresh cilantro, these parathas are bursting with authentic flavor. Kneaded with warm vegetable broth for added moisture and cooked in coconut oil for a crisp yet tender texture, this recipe offers a wholesome, satisfying experience in every bite. Ready in just 35 minutes, these versatile parathas are perfect for breakfast, lunch, or dinner and pair beautifully with a crunchy salad or Whole30-compliant dip. Transform your paratha cravings into a healthy delight with this easy and flavorful recipe!
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Recipe Information
Ingredients
- 150 grams Sattu flour (roasted chickpea flour)
- 50 grams Almond flour
- 4 tablespoons Coconut oil
- 150 milliliters Water
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 3 tablespoons Chopped cilantro
- 1 medium Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 100 milliliters Whole30 compliant vegetable broth
Instructions
In a large mixing bowl, combine the sattu flour and almond flour.
Add the salt, cumin seeds, chopped cilantro, chopped green chili, and grated ginger to the flour mixture and mix well.
Heat the vegetable broth until warm. Add the warm vegetable broth gradually to the flour mixture, and knead into a soft dough. If necessary, add a bit more water until the dough comes together if it's too dry.
Divide the dough into 8 equal parts and roll each into a ball.
On a clean surface, place one dough ball and flatten it slightly. Use a rolling pin to roll it out gently into a circle about 6 inches in diameter. Repeat with remaining dough balls.
Heat a skillet or non-stick pan over medium heat. Once hot, add a teaspoon of coconut oil to the pan and place one rolled-out paratha onto the skillet.
Cook the paratha for about 3 minutes on each side or until golden brown spots appear, pressing gently with a spatula.
Repeat the process with the remaining dough balls, adding more coconut oil as needed.
Serve the parathas immediately with a side of fresh salad or approved dip.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 18.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1376 mg | 29% | |
*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.
