Paleo Grain-Free Paratha 2.0

Name: Paleo Grain-Free Paratha 2.0
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5
Cuisine: Indian
Ingredients: 1/2 cup almond flour; 1/2 cup tapioca or arrowroot flour; 1/2 tsp salt; 3/4 cup water; 1.5 tbsp ghee

All Appetizers Indian Flavors Side Dish

Clean-in-15 Dairy-free Gluten-free Nut-free Paleo Vegan Vegetarian

IF YOU LOVED THE ORIGINAL, YOU MIGHT LOVE THIS VERSION EVEN MORE!

For many of my clients giving up grains for at least some time is a part of reality. I work hard to help fill the gap for foods they crave, and this one is a winner on so many levels!

I promise you, you won’t miss your chapati or paratha after trying this!

My original paleo paratha uses coconut milk as the liquid and fat but I found many either aren’t a fan of the taste of coconut or found it a bit too heavy, soooooo, obviously, I needed to find a solution!

Replacing the coconut oil with water and ghee works beautifully! The texture is a bit crisper but I quite like that. It works perfectly just about anywhere you would use a chapati, paratha, pita, flatbread, naan, tortilla, or wrap.

This definitely is hands down one of the best “replacement" recipes, and I hope you love it as much as I do!!

Yield/Servings: 5 Author: Riyana Rupani Print

Paleo Paratha 2.0

A grain-free replacement to classic paratha

PREPARATION TIME: 5 MIN COOKING TIME: 10 MIN TOTAL TIME: 15 MIN

INGREDIENTS

1/2 cup almond flour
1/2 cup tapioca or arrowroot flour
1/2 tsp salt
3/4 cup water
1.5 tbsp ghee

INSTRUCTIONS

NOTES:

Mix the ingredients in a bowl till a thin batter forms. It should resemble pancake batter
Heat up a non-toxic non-stick pan (I love my GreenPans!) on a medium flame.
Take about 1/4 of the batter and pour it on the pan and spread it out with a spoon.
Let the paratha cook until the top looks cooked through (it will start to bubble a bit). Be patient! This could take up to 3 minutes per side. If you are worried about the bottom burning, lower the heat.
Flip, and cook the other side. The texture should be crispy on the outside and soft on the inside.

Yield/Servings: 4

Author: Riyana Rupani

Paleo Paratha

You are gonna thank me when you try this clean paratha replacement

Preparation time: 2 MinCooking time: 20 MinTotal time: 22 Min

Ingredients

1/2 cup almond flour
1/2 cup arrowroot or tapioca flour
1 cup canned coconut milk
1/2 tsp salt

Instructions

Mix the ingredients in a bowl till a thin batter forms. It should resemble pancake batter
Heat up a non-toxic non-stick pan (I love my GreenPans!) on a medium flame.
Take about 1/4 of the batter and pour it on the pan and spread it out with a spoon.
Let the paratha cook until the top looks cooked through (it will start to bubble a bit). Be patient! This could take up to 3 minutes per side. If you are worried about the bottom burning, lower the heat.
Flip, and cook the other side. The texture should be crispy on the outside and soft on the inside.

If you are using a castiron or another pan that isn't non-stick, you may need to add some oil or ghee before cooking.
If the inside of the paratha is gooey, you need to cook it for longer.

Created using The Recipes Generator

Related Recipes

5 based on 1 reviews

5 1 vote

Article Rating

2 Comments

Oldest

Newest Most Voted

Inline Feedbacks

View all comments

Simi

29 days ago

This recipe is a huge hit! I came here after trying the first paratha recipe you posted and I love both. This recipe is perfect for when you want a lighter-tasting paratha due to the coconut milk in the original recipe. I make this paratha at least once a week to go with Indian dishes and it’s been such an asset in my clean eating journey. My whole family loves it too ☺️ Thank you for your work Riyana! I’m so excited to try more of your recipes ❤️

Last edited 29 days ago by Simi

Riyana

Author

Reply to Simi

27 days ago

Hi Simi, Thank you so much for taking the time to write. I am thrilled to hear you and your fam love the 2.0 Paratha version. I agree it’s a great recipe when you are looking for something a bit lighter! FYI – These keep well in the fridge, so I tend to make a big batch, half cook them and then use as needed through the week.