Paleo Alu Paratha

Discover the wholesome goodness of Paleo Alu Paratha, a grain-free twist on the classic Indian stuffed flatbread! Crafted with nutrient-rich cassava flour and a flavorful spiced potato filling, this recipe offers all the comforting flavors of traditional alu paratha while aligning with your paleo lifestyle. Seasoned with aromatic spices like cumin, coriander, and turmeric, and sautéed with ginger, green chili, and cilantro, each bite is a vibrant blend of textures and tastes. These golden, pan-fried parathas are soft, satisfying, and perfect for pairing with paleo-friendly chutneys or dairy-free yogurt. Ready in just under an hour, this savory delight is ideal for breakfast, lunch, or as a shareable snack that everyone will love. Indulge in this paleo-friendly, gluten-free recipe and elevate your homemade flatbread game!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and boil the potatoes until soft. Drain them and mash them in a large bowl.

Step 2

Heat 1 tablespoon of ghee or coconut oil in a pan over medium heat. Add the chopped onion and sauté until translucent.

Step 3

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.

Step 4

Add the sautéed onion mixture to the mashed potatoes. Mix in the cilantro and half a teaspoon of salt. Adjust the seasoning as needed.

Step 5

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.

Step 6

Divide the dough into 8 equal portions and roll each into a ball.

Step 7

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.

Step 8

Gently roll the filled dough ball into a paratha, ensuring not to press too hard to avoid tearing.

Step 9

Heat a griddle or non-stick pan over medium heat. Add a drizzle of ghee or coconut oil.

Step 10

Place the paratha on the griddle and cook until golden brown spots appear on both sides, about 2-3 minutes per side.

Step 11

Repeat the process with the remaining dough balls and filling.

Step 12

Serve hot with a side of paleo-friendly chutney or yogurt.

Nutrition Facts

Serving size	(944.4g)

Amount per serving	% Daily Value*
Calories	1723.7

Total Fat 86.3g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 1.0g
Cholesterol 84mg	0%
Sodium 2441.8mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 15.5g	0%
Total Sugars 15.8g
Protein 13.8g	0%

Vitamin D 0IU	0%
Calcium 203.5mg	0%
Iron 7.6mg	0%
Potassium 2473.1mg	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: 44.7%

Protein: 3.2%

Carbs: 52.1%