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Paleo Paratha (Stuffed Flatbread)

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Indian stuffed flatbread - paleo friendly, gluten-free myheartbeets.comAfter 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]

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!

Indian stuffed flatbread - paleo friendly, gluten-free myheartbeets.com

spoon the filling and seal with ghee

The filling inside is made with cauliflower and spices like coriander, cumin and amchur powder (dried mango powder – it’s optional, but awesome).

Indian stuffed flatbread - paleo friendly, gluten-free myheartbeets.com

spicy cauliflower (gobi) filling

You’re going to love this and I hope that after you make this, you’ll let me know how much you liked the recipe by leaving me a comment on Facebook. Make sure to also try my Paleo Samosas!

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Indian stuffed flatbread - paleo friendly, gluten-free myheartbeets.com

Paleo Paratha (Stuffed Flatbread)

★★★★★ 5 from 3 reviews
  • Author: Ashley Thomas
Print Recipe

Ingredients

Paratha Bread

Cauliflower Filling:

Instructions

Making the Stuffed Pratha:

  1. In a bowl combine bread ingredients to form a batter.
  2. 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.
  3. Repeat until batter is done.
  4. 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).
  5. Place 2 tablespoons of cauliflower mixture on one piece of bread.
  6. 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.
  7. Repeat until you’ve made about 3 stuffed flat breads.
  8. Bake at 350°F for 30 minutes.

To Make Cauliflower Filling:

  1. 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.
  2. When the cauliflower is dry, put it into the food processor.
  3. Place cauliflower in a bowl with salt and let it sit for 10 minutes.
  4. 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.
  5. It’s now ready for filling!

Notes

You will have leftover cauliflower, you can freeze it for another day or just quickly stir fry it and eat it with your parathas!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Comments

  1. Even though I can’t eat almonds to make the complete recipe, I’m going to make the stuffing to use as a side. I also fell in love with ghee after my first bite of Pure Indian Foods Cultured Ghee. What a taste experience!!!

    Reply

  3. I love this – it looks delicious. I just wish there were a way to avoid flour…. Or maybe sub in coconut flour?

    Reply

  6. Recipes like this are the reason you have quickly become one of my favorite bloggers. I can’t wait to try this.

    Reply

  10. I just saw your recipe on facebook and had to come check it out….it looks delicious and I’ve got all the ingredients already…other than the Amchur powder…thank you.

    Reply

  11. I think this recipe looks delicious! I need to get my hands on some almond and tapioca flour. My mom would love these 🙂

    Reply

  18. I have made this bread recipe before and had it turn out more like a tortilla which is what I have been using it for but this looks amazing. it’s crazy how easy it is to make and I was skeptical but the tapioca really holds everything together.
    I wanted to try to make it a little lower cal/fat so I tried using other milks. You shouldn’t do that lol. Make it exactly as written 🙂
    I love the idea for the filling you made! I cannot see the pictures for some reason but I am dying to try this recipe exactly as written! Thank you for the share.

    Reply

  21. This looks so yummy. Will have to play with the filling for allergies to cumin, but can wait to try them! Thanks for the great idea.

    Reply

  22. I was JUST looking for a Paleo Paratha (with gobi filling, even) last week! I came here first, obviously, but I was sad there wasn’t one. Pinning this!

    Reply

  28. I have recently discovered your blog and though I follow some other paleo blogs with great enjoyment when I see a new post from yours I am giddy to open it up to see what wonderful recipe awaits!

    Reply

  29. I loved your naan recipe, now want to try this one! I’ve never had store bought ghee, would love to try it!

    Reply

  35. Hope to make this asap! Don’t have tapioca flour, so we’ll see what kind of substitutes I can find

    Reply

  40. I can’t wait to try these! I already made your naan recipe several times, and these looks delicious also. Thanks for the great recipes!

    Reply

  43. Looks amazing!!! I so wish I could make this right now, but it is definitely not AIP-friendly lol. In a few months I will make this 🙂

    Reply

  44. Want to try this! Sounds so good. Love the combo of spices in the cauliflower, and topped with ghee, how could it not be delicious!

    Reply

  72. I just made an order for tapioca flour, so as soon as that comes in, I’m going to try making these!

    Reply

  73. I think this recipe looks great! I am also happy to see that it uses cauliflower because I think its underutilized!

    Reply

  74. I can’t take it! I ran out this morning to find the amchur powder because I had everything else. This is my dinner tonight 🙂 My ghee is good, but I would love to try this kind. Thanks so much!

    Reply

  81. I made this and it was delicious….even my daughter gobbled it up and said it was awesome. Only downside I had was the whole house smelled of cauliflower.

    Reply

  84. This naan this recipe is amazing, I made ur empenada version! Question on this one, do u flip the naan so that the stuffing goes on the precooked side like the empenada?
    Also a tip– we are allergic to tapioca flour so we substitute arrowroot powder…. this is also gf.
    My kids request ur empenada all the time! So blessed I found ur website! Where have you been hiding all these years?! Haahaa
    Thanks again
    Dee

    Reply

  86. this reccipe looks SO good! It is making me want to get up right now and make it! Love how healthy it is, and I know everyone in my family would love it!

    Reply

  100. Love that I found some Indian inspired paleo dishes! Can’t wait to try this one after I finish up my Whole30. Yay, ghee!

    Reply

  101. Hi Ashley ! I actually have Amchur Powder and have been looking for a recipe to use it in. Thank You ! I am definitely going to make this ! I love your 3 ingredient Naan bread . I substitute cashew meal ( Trader Joe’s ) for the almond flour because I cannot have almond flour and it works great! I recently discovered Nutella . Now when I make the Naan bread I save some batter for dessert . I spread the Naan with Kerrygold butter and Nutella, fold it in half and Yum ! I know your Paleo and probably can’t have Nutella but , I think I have seen a Paleo recipe for it. So good ! :0P Thanks again.

    Reply

  102. Thanks Ashley. I’m loving your website. I only tried Indian in recent years. Love your paratha bread.

    I mean this as a complement I stuff mine with pistachio, Almonds and sunflower seeds (crushed) with garlic, it’s just awesome and my partner tells me I can make it every week! 😉 Thank you so much for sharing your amazing recipes ♥

    Reply

  103. I am allergic to almond flour could coconut flour be used ? or what could i use to replace the almond flour? Does look good.. is this bread taste kind of like olgas kitchen bread? just wondering..
    Thanks so much

    ★★★★★

    Reply

  104. I’m allergic to cauliflower (migraine trigger). Could you do a similar recipe with spiced mashed potatoes or something like that? I’m also allergic to black pepper, paprika, ginger, galangal, oranges, wheat, soy, cranberries… it’s a long list, you can see why I need help 🙂

    Reply

  105. this was really excellent! I did the cauliflower different though and it worked out lovely (though I admit I don’t know what the “real” Paratha tastes – and feels – like). So wat I did was take a raw cauliflower and crumble that in a kitchen blender. Few good pulses – not too much or it becomes pulp. Just enough for a nice ‘crumble’. Then add in the other ingredients as per your recipe and use that as the filling. Really did work well!

    ★★★★★

    Reply

  108. Tapioca doesn’t sound like paleo friendy
    I would mix Flax meal with Avocado and finely grated radish (mooli) for a good paratha 🙂

    Reply

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