Whole30 Classic Indian Parantha

Discover the enticing flavors of the Whole30 Classic Indian Parantha, a health-conscious twist on the traditional Indian flatbread. Crafted with nutrient-rich almond and coconut flours, plus a touch of arrowroot powder, this gluten-free and grain-free delight is perfectly suited for Whole30 and paleo lifestyles. The dough is infused with aromatic cumin seeds, fresh cilantro, and a hint of green chili for a burst of authentic Indian flavor in every bite. Ghee adds a rich, golden crispness as the parantha sizzles to perfection in a skillet. Quick to prepare in just 35 minutes and versatile enough to pair with Whole30-compliant chutneys or curries, these savory flatbreads are a wholesome and flavorful addition to your clean-eating journey.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Coconut flour
• 0.25 cup Arrowroot powder
• 2 tablespoons Ground flaxseed
• 0.5 cup Warm water
• 4 tablespoons Ghee
• 1 teaspoon Salt
• 1 teaspoon Cumin seeds
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Green chilies, finely chopped

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, arrowroot powder, ground flaxseed, and salt.

Step 2

Add warm water slowly to the flour mixture while mixing it with your hands to form a soft dough. The dough should be pliable but not sticky. Adjust water or flour if necessary.

Step 3

Add cumin seeds, chopped cilantro, and green chilies to the dough, kneading them evenly into the mixture.

Step 4

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

Step 5

Place a dough ball between two sheets of parchment paper and gently press it into a flat disc. Use a rolling pin to roll it out to your desired thickness (about 1/8 inch thick), but keep it within 6 inches in diameter.

Step 6

Heat a non-stick skillet or frying pan over medium heat and lightly grease it with some ghee.

Step 7

Carefully peel the parchment paper off the parantha and transfer it to the heated skillet.

Step 8

Cook the parantha for 2-3 minutes on one side until it becomes golden brown. Flip it over and brush the top side with a little ghee, cook for another 2-3 minutes or until golden brown.

Step 9

Repeat the rolling and cooking process with the remaining dough balls.

Step 10

Serve warm with a side of Whole30-compliant chutney or curry.

Nutrition Facts

Serving size	(475.7g)

Amount per serving	% Daily Value*
Calories	1910.7

Total Fat 143.7g	0%
Saturated Fat 50.1g	0%
Polyunsaturated Fat g
Cholesterol 160mg	0%
Sodium 2436.4mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 46.2g	0%
Total Sugars 10.7g
Protein 45.9g	0%

Vitamin D 0IU	0%
Calcium 412.6mg	0%
Iron 12.6mg	0%
Potassium 574.8mg	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: 64.7%

Protein: 9.2%

Carbs: 26.1%