After going gluten-free, I never thought I’d eat a Paratha again… ever. I mean, Paratha literally translates to: layers of cooked dough. It’s one of the most popular flatbreads in India and is typically stuffed with something delicious – like potatoes (aloo) or cauliflower (gobi). My Paleo Paratha is a flaky and crispy flatbread filled with a spiced cauliflower mixture and topped with creamy, buttery grassfed ghee. If you prefer an aloo paratha, just use the recipe for the potato filling in my paleo samosa recipe.This recipe is the gluten-free version of Gobi ka Paratha – and it tastes just as good as the real thing.
Growing up, my parents made parathas (my fam is Punjabi, so we actually call them prontha or parontay) every Sunday for brunch. They’d alternate the fillings but the two constants were that the stuffed parathas would be served with a small bowl of yogurt and a huge dollop of ghee. There would also be masala chai – my parents would sometimes dip their bread into the chai before eating it. Not me… I only needed the ghee.
Because ghee is SO essential to enjoying a stuffed paratha – I’ve teamed up with Pure Indian Foods to offer my readers an awesome giveaway! One lucky MHB reader will win SIX 14oz jars of Grassfed Organic Ghee – that’s a $107 value. And let me tell you, their ghee is amazing – it has a rich, buttery and slightly nutty aroma. Be sure to enter the giveaway below [Update – this is over, please see my giveaway page for any current giveaways]
If you like my Paleo Naan recipe, you’re going to LOVE these Paleo Parathas. They’re so easy to make and like my Paleo Naan, the bread requires just three ingredients: almond flour, tapioca flour and canned coconut milk. If you have a nut allergy, please try my nut-free Paleo Roti recipe. You may be able to use the batter to make these parathas!
- ½ cup almond flour
- ½ cup tapioca flour
- 1 cup coconut milk, canned and full fat
- ½ teaspoon salt
- grassfed ghee, enough to grease pan and to serve with bread
- In a bowl combine bread ingredients to form a batter.
- Ladle ¼ cup of the batter onto a greased 9.5-inch non-stick frying pan on low-medium heat and allow the flat bread to cook until the bottom firms slightly, then remove and place on a large baking sheet.
- Repeat until batter is done.
- You should now have 6 half-cooked flatbreads (naans) (if you have more… just eat one. You will need two naans/tortillas to make one stuffed flat bread).
- Place 2 tablespoons of cauliflower mixture on one piece of bread.
- Brush melted ghee around the naan (see the picture above) - then place another piece of naan on top of the cauliflower mixture - pressing the two pieces of bread together.
- Repeat until you’ve made about 3 stuffed flat breads.
- Bake at 350°F for 30 minutes.
- Clean the cauliflower by soaking florets in warm water, pinch of salt and pinch of turmeric. After 30 minutes, dump out the water and rinse. Drain and let the cauliflower dry completely.
- When the cauliflower is dry, put it into the food processor.
- Place cauliflower in a bowl with salt and let it sit for 10 minutes.
- Then using a paper towel, squeeze the water out of the cauliflower. Place dried cauliflower in another bowl and add the rest of the ingredients.
- It's now ready for filling!
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