Paleo Classic Indian Parantha
Discover the irresistible flavors of this Paleo Classic Indian Parantha, a grain-free twist on a beloved traditional flatbread. Crafted with a wholesome blend of almond flour, coconut flour, and tapioca flour, this recipe stays true to paleo principles while delivering authentic Indian aromas with ground cumin and coriander. These golden, pan-fried paranthas are soft yet sturdy, making them the perfect accompaniment to your favorite paleo-friendly curries or chutneys. Whether you're following a paleo diet or simply looking for a healthier take on Indian comfort food, this recipe comes together effortlessly in just 30 minutes and serves as a satisfying, nutrient-rich alternative. Serve them warm and enjoy a taste of India with every bite!
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Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.5 cup Tapioca flour
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.75 cup Warm water
- 0.25 cup Ghee or coconut oil
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, ground cumin, ground coriander, salt, and black pepper. Mix thoroughly until all dry ingredients are well combined.
Step 2
Gradually add warm water to the dry ingredients while mixing. Use your hands to knead the mixture into a dough. The dough should be soft but not sticky. If the dough feels too dry, add a teaspoon of water at a time until the desired consistency is reached.
Step 3
Divide the dough into 4 equal parts, rolling each part into a smooth ball. Cover them with a damp cloth to prevent drying out.
Step 4
Flatten each dough ball slightly between your palms and place it between two sheets of parchment paper. Using a rolling pin, gently roll out each dough ball into a circular shape about 6 inches in diameter. Carefully peel off the top sheet of parchment paper.
Step 5
Heat a non-stick skillet over medium heat. Add 1 tablespoon of ghee or coconut oil to the pan, spreading it evenly.
Step 6
Carefully transfer one rolled-out dough onto the hot skillet, peeling away the remaining parchment paper.
Step 7
Cook the parantha for about 2-3 minutes on one side until golden brown in spots, then flip it over using a spatula. Add more ghee or coconut oil if needed and cook for another 2-3 minutes.
Step 8
Repeat the process for the remaining dough balls.
Step 9
Serve the paleo paranthas warm with your favorite paleo-friendly curry or side dish.
Nutrition Facts
| Serving size | (566.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2118.0 |
| Total Fat 165.2g | 0% |
| Saturated Fat 50.8g | 0% |
| Cholesterol 177.5mg | 0% |
| Sodium 2429.6mg | 0% |
| Total Carbohydrate 135.7g | 0% |
| Dietary Fiber 46.8g | 0% |
| Total Sugars 14.1g | |
| Protein 53.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 476.7mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 471.4mg | 0% |
Source of Calories