Whole30 Traditional Indian Paratha
Savor the flavors of authentic Indian bread with a modern, Whole30 twist in this wholesome Traditional Indian Paratha recipe. Crafted with nutrient-rich cassava and arrowroot flours, this gluten-free and paleo-friendly version retains all the soft, pliable goodness of the classic flatbread without compromising your dietary goals. Infused with creamy coconut milk and lightly spiced with optional cumin seeds, each golden-brown paratha is cooked to perfection in avocado oil for a satisfying, flaky texture. Ready in just 35 minutes, these parathas are perfect for pairing with Whole30-compliant curries, dips, or fresh cilantro for an added burst of freshness. Whether you're looking to elevate your healthy eating menu or bring bold Indian flavors to your table, this recipe makes an irresistible addition.
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Recipe Information
Ingredients
- 2 cups Cassava flour (plus extra for rolling)
- 0.5 cups Arrowroot flour
- 0.5 cup Coconut milk (full-fat, canned)
- 0.25 cup Water (warm)
- 1 tablespoon Avocado oil (plus extra for cooking)
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, finely chopped (optional, for garnish)
- 1 teaspoon Cumin seeds (optional, for added flavor)
Instructions
In a large mixing bowl, combine cassava flour, arrowroot flour, and salt. If using cumin seeds, add them as well.
Add coconut milk, warm water, and avocado oil to the dry ingredients. Mix until the dough begins to come together.
Transfer the dough to a clean surface and knead for 3-4 minutes until smooth and pliable. If the dough feels too sticky, sprinkle in a little extra cassava flour, one tablespoon at a time.
Divide the dough into 8 equal portions and roll each portion into a ball. Cover with a clean kitchen towel to prevent drying.
Lightly dust a clean surface with cassava flour. Roll one dough ball into a thin circle, approximately 6 inches in diameter. Repeat with the remaining dough balls, keeping the rolled-out parathas separated with parchment paper.
Heat a cast-iron skillet or non-stick pan over medium heat. Once hot, brush lightly with avocado oil.
Cook one paratha at a time. Place the rolled-out dough onto the hot skillet and cook for 1-2 minutes, or until bubbles form and the underside develops golden-brown spots.
Flip the paratha and cook the other side for an additional 1-2 minutes, brushing with a little avocado oil if necessary for even cooking.
Repeat with the remaining parathas, keeping the cooked ones warm by stacking them under a clean kitchen towel.
Serve warm, garnished with fresh cilantro if desired, alongside Whole30-compliant dips or curries.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 371 mg | 8% | |
*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.
