Paleo Aloo Parantha

Discover a delightful twist on a classic Indian favorite with this Paleo Aloo Parantha recipe, a wholesome and grain-free rendition that's perfect for clean eating enthusiasts. Instead of traditional potatoes and wheat flour, fluffy sweet potato filling is wrapped in a coconut flour and arrowroot powder dough, making this dish both gluten-free and paleo-approved. Bursting with aromatic spices like cumin, coriander, and ginger, and accented with fresh cilantro and green chili, these flavorful flatbreads are cooked to golden perfection in coconut oil. Whether paired with a Paleo-friendly chutney or dairy-free yogurt, this dish is a satisfying and nourishing option for breakfast, lunch, or dinner. Ideal for those following a Paleo lifestyle, this recipe combines familiar comfort with innovative, health-conscious ingredients.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Sweet potato
• 1 cup Coconut flour
• 1 cup Arrowroot powder
• 2 large Egg
• 3 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 1 teaspoon Ginger paste
• 1 small, finely chopped Green chili
• 1 teaspoon Salt
• 2 tablespoons, chopped Fresh cilantro
• 1 cup Water

Directions

Step 1

Peel and chop the sweet potatoes into cubes. Boil them in a pot of water until tender, about 15 minutes. Drain and set aside to cool.

Step 2

Mash the cooled sweet potatoes until smooth. Add cumin seeds, ground coriander, ginger paste, chopped green chili, salt, and chopped cilantro. Mix well to make a flavorful filling.

Step 3

In a large bowl, mix the coconut flour and arrowroot powder. Create a well in the center and add the eggs and a tablespoon of melted coconut oil.

Step 4

Gradually add water to the flour mixture, stirring until a smooth, pliable dough forms. If needed, use a little more flour or water to adjust the consistency.

Step 5

Divide the dough into equal-sized balls, about the size of a golf ball. Roll each into a 3-inch circle.

Step 6

Place a spoonful of the sweet potato filling in the center of each circle and gather the edges to seal it. Flatten gently with your palms.

Step 7

Roll out each filled dough ball gently, applying even pressure to make a parantha about 6 inches in diameter. Use additional arrowroot powder if needed to prevent sticking.

Step 8

Heat 2 tablespoons of coconut oil in a non-stick pan over medium heat.

Step 9

Place the rolled-out parantha in the pan. Cook for 3-4 minutes on each side or until golden brown. Repeat with the remaining paranthas.

Step 10

Serve hot with your choice of Paleo-friendly chutney or yogurt.

Nutrition Facts

Serving size	(1065.6g)

Amount per serving	% Daily Value*
Calories	2290.8

Total Fat 87.7g	0%
Saturated Fat 58.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 446.8mg	0%
Sodium 3223.4mg	0%
Total Carbohydrate 346.8g	0%
Dietary Fiber 65.1g	0%
Total Sugars 25.3g
Protein 41.7g	0%

Vitamin D 107.5IU	0%
Calcium 311.6mg	0%
Iron 18.5mg	0%
Potassium 1676.4mg	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: 33.7%

Protein: 7.1%

Carbs: 59.2%