Paleo Alu Paratha
Discover the irresistible charm of Paleo Alu Paratha, a grain-free twist on a traditional favorite that combines authentic Indian flavors with paleo-friendly ingredients. This recipe swaps wheat flour for cassava flour, creating a soft, pliable dough perfect for wrapping the aromatic filling of spiced mashed potatoes. Infused with earthy cumin, fragrant coriander, vibrant turmeric, and a hint of green chili, the filling is sautéed to perfection with onions, ginger, and fresh cilantro for a burst of flavor in every bite. Cooked to golden-brown perfection with ghee or coconut oil, these parathas are gluten-free and dairy-free while maintaining their classic appeal. Perfect as a hearty snack or a satisfying meal, Paleo Alu Paratha pairs beautifully with paleo-friendly chutneys or coconut yogurt for a wholesome experience that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Cassava flour
- 0.75 cups Water
- 0.25 cups Coconut oil
- 1 teaspoon Salt
- 2 pieces Potatoes (medium-sized)
- 1 medium Onion (finely chopped)
- 0.25 cups Cilantro (finely chopped)
- 1 small Green chili (finely chopped)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Turmeric
- 2 tablespoons Ghee or Coconut oil
Instructions
Peel and boil the potatoes until soft. Drain them and mash them in a large bowl.
Heat 1 tablespoon of ghee or coconut oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Add the ginger, green chili, garlic powder, ground cumin, ground coriander, and turmeric to the onions. Stir and cook for about 2 minutes until aromatic.
Add the sautéed onion mixture to the mashed potatoes. Mix in the cilantro and half a teaspoon of salt. Adjust the seasoning as needed.
In a separate bowl, combine the cassava flour and remaining half teaspoon of salt. Gradually add the water while mixing to form a dough. The dough should be soft but not sticky.
Divide the dough into 8 equal portions and roll each into a ball.
Flatten a dough ball gently into a small disc, place a spoonful of the potato mixture in the center, and carefully fold the edges over the filling to seal it.
Gently roll the filled dough ball into a paratha, ensuring not to press too hard to avoid tearing.
Heat a griddle or non-stick pan over medium heat. Add a drizzle of ghee or coconut oil.
Place the paratha on the griddle and cook until golden brown spots appear on both sides, about 2-3 minutes per side.
Repeat the process with the remaining dough balls and filling.
Serve hot with a side of paleo-friendly chutney or yogurt.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 528 mg | 11% | |
*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.
