Whole30 Aloo Parantha

Discover the perfect fusion of traditional Indian comfort food and Whole30-approved ingredients with this Whole30 Aloo Parantha recipe! Made with a gluten-free blend of almond flour, cassava flour, and arrowroot starch, these soft and pliable flatbreads are stuffed with a spiced sweet potato filling that'll transport your taste buds to another level. Packed with warm flavors from cumin, turmeric, garam masala, and fresh cilantro, this recipe offers a healthy, grain-free twist on a classic dish. Ready in just 60 minutes, these paranthas are pan-fried to golden perfection using coconut oil, making them ideal for breakfast, lunch, or dinner. Serve them hot with a side of your favorite Whole30-friendly chutney or enjoy them as is for a satisfying, wholesome meal that checks all the boxes for flavor and nutrition!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Almond Flour
• 1 cup Cassava Flour
• 2 tablespoons Arrowroot Starch
• 0.75 cup Boiling Water
• 2 medium Sweet Potatoes
• 2 tablespoons Coconut Oil
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Ground Turmeric
• 1 teaspoon Ground Coriander
• 1 teaspoon Garam Masala
• 0.5 teaspoon Chili Powder
• 0.25 cup Fresh Cilantro
• 1 teaspoon Salt
• 1 tablespoon Lemon Juice

Directions

Step 1

Begin by peeling and dicing the sweet potatoes into small cubes.

Step 2

In a medium saucepan, add the diced sweet potatoes and cover with water. Bring to a boil and cook until tender, about 10-12 minutes, then drain and set aside to cool slightly.

Step 3

In a mixing bowl, combine almond flour, cassava flour, and arrowroot starch. Gradually add boiling water while stirring continuously to form a smooth dough. Allow the dough to rest while you prepare the filling.

Step 4

Mash the cooled sweet potatoes in a bowl, then stir in cumin seeds, ground turmeric, ground coriander, garam masala, chili powder, salt, fresh cilantro, and lemon juice. Mix until well combined and set aside.

Step 5

Divide the dough into 8 equal parts and roll each portion into a ball. Between two sheets of parchment paper, gently roll each ball into a thin circle about 6-7 inches in diameter.

Step 6

Place approximately 2 tablespoons of the sweet potato filling onto the center of each rolled-out circle. Fold the edges over the filling, sealing it inside, then carefully re-roll into a flat circle, ensuring the filling remains sealed.

Step 7

Heat a non-stick skillet over medium heat and lightly grease with coconut oil.

Step 8

Cook each parantha for 2-3 minutes on each side or until golden brown spots appear.

Step 9

Serve hot and enjoy your Whole30-friendly Aloo Parantha!

Nutrition Facts

Serving size	(749.1g)

Amount per serving	% Daily Value*
Calories	1582.7

Total Fat 78.1g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2553.7mg	0%
Total Carbohydrate 204.2g	0%
Dietary Fiber 24.2g	0%
Total Sugars 20.1g
Protein 27.9g	0%

Vitamin D 0IU	0%
Calcium 398.8mg	0%
Iron 12.7mg	0%
Potassium 500.1mg	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: 43.1%

Protein: 6.8%

Carbs: 50.1%