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-friendly paratha is a flaky and crispy flatbread filled with a spiced cauliflower mixture and topped with ghee.
This recipe is the gluten-free version of gobi ka paratha – and it tastes just as good as the real thing.
If you prefer an aloo paratha, just use the recipe for the potato filling in my paleo samosa recipe.
Growing up, my parents made parathas (my fam is Punjabi, so we actually call them prontha or parontay) every Sunday for brunch. The stuffed parathas would be served with a small bowl of yogurt, a huge dollop of ghee and a jar of char (Indian pickles). There would also be masala chai – my parents would sometimes dip their bread into the chai before eating it.
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, you can try my coconut flour naan batter instead.
The filling inside is made with cauliflower and spices like coriander, cumin and amchur powder (dried mango powder)
You’re going to love this! Make sure to also try my paleo samosas next!
Ingredients
Paratha Bread
- 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
Cauliflower Filling:
- 1 head cauliflower cut into florets
- 1 teaspoon salt adjust to taste
- ½ cup white onion finely chopped
- 1 Serrano pepper minced
- ¼ teaspoon freshly ground black peppercorns
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon amchur dried mango powder (optional)
- ¼ cup cilantro chopped
Instructions
Making the Stuffed Pratha:
- 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.
To Make Cauliflower Filling:
- 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!
Gawin says
Thank you so much for this recipe! My son has celiacs and it is so hard to find good gluten-free recipes that take the place of different types of breads. I just used this recipe to make non-stuffed parathas to wrap kathi rolls and it works great! Chewy, crispy, holds everything together! So easy too! I think it would also make a great base for Taiwanese-style green onion pancakes! (We are an Indian-Taiwanese-American, gluten-free family 😆). Thanks again!
Ashley - My Heart Beets says
Gawin, I’m glad to hear that you like this recipe so much! Also, those pancakes sound delicious!
Ashley says
Hi Ashley! I love your blog and just ordered your cookbook 🙂 I have a question- I’m planning on making gobi matar korma for a dinner and I’ve heard it is traditionally best with paratha. I always thought paratha was a breakfast food, and wondering if you think this paratha recipe would compliment the meal well. Thanks!
Ashley - My Heart Beets says
Hi Ashley, that’s so great to hear 🙂 To answer your question, you can make paratha if you’d like – at my house we don’t follow food “rules” lol. But yes, typically paratha is a breakfast/brunch food. I think korma is great with rice or regular roti too.
Nav says
Ashley can I substitute the tapioca flour to oat flour? Thanks!
Ashley - My Heart Beets says
Hi Nav, I haven’t tried that so I’m not sure. If you experiment, please let us know how it goes!
Rashmi says
Hi, My son is allergic to nuts and coconut.Can you pls share some stuffed paratha reciepe where i can skip these two ingredients.
Thanks!
Eileen Plath says
I absolutely love these. Been paleo for 1 year and these taste almost like regular bread. Thanks for sharing
My Heart Beets says
Eileen, I’m so happy to hear that! Thanks for letting me know how much you love these!
Raman says
I’d love to know if this could be made with alternative flours (my little guy is gluten-nut-dairy-nightshade-rice-oat free)…I was thinking chickpea/sorghum mix?
Neetu says
You can make roti out of milled flaxseed or buckwheat flour and yes, chickpea flour works as well. 1