Whole30 Alu Paratha

Discover the magic of traditional Indian flavors with a modern, health-conscious twist in this Whole30 Alu Paratha recipe. Made with nutrient-rich sweet potatoes, coconut flour, and arrowroot flour, this gluten-free and grain-free rendition stays true to its roots while being entirely Whole30 compliant. Infused with warm spices like cumin, coriander, and turmeric, along with fresh ginger, green chili, and cilantro, each bite bursts with irresistible flavor. The dough is stuffed and cooked to golden perfection in rich, buttery ghee, creating a crispy yet tender flatbread that’s perfect as a standalone snack or paired with avocado slices, salsa, or your favorite Whole30-approved sides. This recipe provides all the comforting charm of traditional alu paratha with a wholesome, Paleo-friendly spin, ready in just 45 minutes. Healthy, delicious, and satisfying, it’s a must-try for anyone embracing clean eating without sacrificing taste.

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium sweet potatoes
• 0.5 cup coconut flour
• 0.25 cup arrowroot flour
• 3 tablespoons ghee
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 small green chili
• 1 inch piece fresh ginger
• 0.25 cup fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and chop the sweet potatoes into cubes, then steam them in a pot until they are tender, about 10-15 minutes.

Step 2

Once cooked, mash the sweet potatoes in a large bowl and allow to cool slightly. You need approximately 1 cup of mashed sweet potato.

Step 3

In a separate bowl, mix together coconut flour and arrowroot flour.

Step 4

Gradually add the flour mix to the mashed sweet potatoes, kneading gently with your hands until you form a smooth dough. It should be pliable and not too sticky. Add more coconut flour if necessary.

Step 5

Divide the dough into 8 equal balls and flatten each ball into a small disk, about 1/4-inch thick, on parchment paper.

Step 6

In a small bowl, mix together ground cumin, ground coriander, ground turmeric, finely chopped green chili, grated ginger, chopped cilantro, salt, and black pepper.

Step 7

Divide this spice mixture evenly among the dough discs, pressing it into the center of each.

Step 8

Carefully fold the dough around the spice filling, resealing and gently flattening again to form a disk. Repeat for all pieces.

Step 9

Heat a tablespoon of ghee in a non-stick skillet over medium heat. Place the paratha on the skillet, cooking for 3-4 minutes on each side, until golden brown and cooked through.

Step 10

Repeat with remaining parathas, adding more ghee as necessary between batches.

Step 11

Serve hot with a Whole30 compliant side dish such as avocado slices or salsa.

Nutrition Facts

Serving size	(466.3g)

Amount per serving	% Daily Value*
Calories	1127.7

Total Fat 52.1g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat g
Cholesterol 120mg	0%
Sodium 2579.1mg	0%
Total Carbohydrate 151.1g	0%
Dietary Fiber 36.6g	0%
Total Sugars 17.7g
Protein 17.0g	0%

Vitamin D 0IU	0%
Calcium 166.5mg	0%
Iron 8.7mg	0%
Potassium 606.7mg	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: 41.1%

Protein: 6.0%

Carbs: 53.0%