Paleo Stuffed Paratha

Indulge in a healthy twist on a classic Indian favorite with this Paleo Stuffed Paratha recipe! Crafted with a nutrient-packed trifecta of almond, tapioca, and coconut flours, this grain-free flatbread is perfectly soft and pliable, making it the ideal vessel for a savory, flavorful filling. The vibrant stuffing combines mashed sweet potatoes, fresh spinach, and aromatic spices like cumin, coriander, and turmeric, creating a wholesome, mouthwatering bite in every piece. These gluten-free parathas are pan-fried to golden perfection in coconut oil, delivering a crispy exterior and a comforting, spiced interior. Perfect for paleo enthusiasts, these parathas can be served warm with your favorite paleo-friendly chutney or dip for a satisfying meal or snack. Quick to prepare and endlessly satisfying, this recipe is a must-try for those seeking a flavorful, gluten-free flatbread option!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Tapioca flour
• 2 tablespoons Coconut flour
• 2 tablespoons Ground flaxseed
• 0.5 cups Hot water
• 0.5 teaspoons Sea salt
• 1 tablespoon Olive oil
• 1 cup Sweet potato (mashed)
• 1 cup Spinach (finely chopped)
• 0.25 cups Red onion (finely chopped)
• 1 teaspoon Ginger (grated)
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 0.25 teaspoons Turmeric powder
• 0.25 teaspoons Salt (for filling)
• 2 tablespoons Coconut oil (for cooking)

Directions

Step 1

In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, ground flaxseed, and sea salt.

Step 2

Gradually add hot water while mixing with your hands to form a soft, pliable dough. If the dough is too sticky, add a little extra almond flour; if too dry, add a teaspoon of water at a time.

Step 3

Knead the dough for 2-3 minutes, then set aside, covered with a damp cloth, to rest for 10 minutes.

Step 4

To prepare the filling, heat 1 teaspoon of coconut oil in a pan over medium heat. Sauté the red onion until soft, about 2-3 minutes.

Step 5

Add grated ginger, ground cumin, ground coriander, turmeric powder, and salt to the pan. Stir well to combine.

Step 6

Mix in the mashed sweet potato and chopped spinach. Cook until the spinach wilts and everything is well combined, about 2-3 minutes. Remove from heat and let the filling cool slightly.

Step 7

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten each ball into a small disc between sheets of parchment paper using a rolling pin.

Step 8

Place a tablespoon of the filling in the center of one disc. Carefully fold the edges over the filling and pinch to seal. Gently flatten the stuffed dough ball and roll it again into a paratha shape, about 6 inches in diameter, being careful not to tear it.

Step 9

Repeat the stuffing process with the remaining dough and filling.

Step 10

Heat a non-stick skillet over medium heat and add a small amount of coconut oil. Cook each paratha for 2-3 minutes per side, until golden brown spots appear.

Step 11

Serve warm with your favorite Paleo-friendly chutney or dip!

Nutrition Facts

Serving size	(735.8g)

Amount per serving	% Daily Value*
Calories	1789.2

Total Fat 122.6g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1882.7mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 35.7g	0%
Total Sugars 25.6g
Protein 43.8g	0%

Vitamin D 0IU	0%
Calcium 551.3mg	0%
Iron 12.7mg	0%
Potassium 1193.0mg	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: 58.3%

Protein: 9.3%

Carbs: 32.5%