Low Sodium Classic Indian Parantha

Savor the rich flavors of traditional Indian cuisine with a healthy twist in this Low Sodium Classic Indian Parantha recipe. Crafted with whole wheat flour, aromatic spices like cumin, carom seeds, and dried fenugreek leaves, plus fresh coriander and green chili, these golden-brown flatbreads deliver a burst of flavor without the extra sodium. Rested dough ensures a soft texture while cooking on a hot griddle with a touch of ghee creates the signature crispiness. Perfectly versatile, these low sodium paranthas pair wonderfully with yogurt or low-sodium pickle, making them an ideal choice for a nutritious breakfast, lunch, or dinner.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.75 cup Water
• 2 tablespoons Ghee or vegetable oil
• 0.5 teaspoon Carom seeds (ajwain)
• 2 tablespoons Fresh coriander leaves
• 1 small Green chili
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Ginger (grated)
• 1 teaspoon Fenugreek leaves (dried)
• 0.25 teaspoon Asafoetida
• 0.25 teaspoon Salt substitute (optional)

Directions

Step 1

In a large mixing bowl, combine whole wheat flour, 0.5 teaspoon of carom seeds, 0.5 teaspoon of cumin seeds, 1 teaspoon of grated ginger, and 0.25 teaspoon of asafoetida. If using a salt substitute, add 0.25 teaspoon.

Step 2

Add finely chopped coriander leaves, a finely chopped green chili, and 1 teaspoon of dried fenugreek leaves (kasuri methi) to the flour mixture.

Step 3

Gradually add water and knead the mixture into a smooth and pliable dough. Adjust the water quantity as needed to achieve the right consistency.

Step 4

Cover the dough with a damp cloth and let it rest for about 15 minutes.

Step 5

Divide the dough into equal portions and roll each portion into a smooth ball.

Step 6

Dust a rolling surface with a little flour. Take one dough ball, and roll it into a circle of about 6 to 7 inches in diameter using a rolling pin.

Step 7

Heat a griddle (tawa) over medium-high heat. Place the rolled dough circle onto the hot griddle.

Step 8

Cook for about 1-2 minutes until faint golden spots appear on the bottom side. Flip it over using a spatula.

Step 9

Apply a light layer of ghee or vegetable oil on the top surface and flip again. Cook for another 1-2 minutes, pressing gently with the spatula.

Step 10

Apply ghee or oil on the now-top side, flip again, and cook until both sides are cooked to a golden brown and crispy, with dark spots.

Step 11

Repeat the process with the remaining dough balls.

Step 12

Serve the low sodium classic Indian parantha hot with yogurt or low-sodium pickle.

Nutrition Facts

Serving size	(468.6g)

Amount per serving	% Daily Value*
Calories	1085.1

Total Fat 33.1g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 0g
Cholesterol 71.7mg	0%
Sodium 24.7mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 30.4g	0%
Total Sugars 1.8g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 134.2mg	0%
Iron 11.1mg	0%
Potassium 1988.7mg	0%

*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.

Source of Calories

Fat: 26.2%

Protein: 11.6%

Carbs: 62.3%