Low-carb gluten free Parathas are preferable breads over any other breads on our dinning table these days because of their taste! and health benefits. It’s easy to make and shorter time to cook than ordinary bread. The taste of the Paratha generally is undeniable. It’s rich in flavors and you can create any flavor as per your wish.
This Low-carbs gluten free Paratha is even much better in flavor than ordinary gluten free bread because of the natural sweetness and inviting aroma of coconut and the crunchiness of flaxseed. It’s drawing me in every time, no kidding!
When I first introduced this Paratha recipe to my family, I was greeted with their raised eyebrows 🤨. But I’ve proved to them that my Low-carb coconut gluten free Paratha tastes as good or better than the ordinary gluten free one.
Ingredients for dough
- 1 cup of coconut flour
- 1/2 cup of flaxseeds flour
- 2 tbsp of psyllium husk
- 1/2 tsp of Himalaya salt
- 1 tsp bi-carbs soda powder (aluminum free)
- 220ml/2 cup of hot water
Ingredients for filling
- 150g chopped paneer
- 30g chopped coriander leaves
- 1/2 tsp cumin seeds
- 1tsp Turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp coriander powder
- 1tsp Himalaya salt
- 4 tbsp ghee/olive oil
Tools to make Paratha
- 2 sheets of baking paper/plastic sheets, size 30x30cm or similar
- A Rolling pin
- A nonstick pan
- A wooden spoon
- Sieve coconut flour, flaxseed, salt and psyllium husk together and make sure there’s no lumpy flour.
- Add mixed flour into S blade mixer, add first cup of hot water and turn on medium speed for 30 seconds, then turn the power off. Use a spoon to move dried flour to the center of mixer. Add second cup of hot water onto the mixer, close the lid and turn on medium speed for a minute or till all ingredients are well mixed together.
- Transfer dough to a tray, use hands to kneel and form dough into six equal balls. Fill them up with the prepared paneer.
- Place a filled dough ball between two sheets of baking paper and gently roll it to make a round shape bread or Paratha (see videos at the bottom of this post)
- Heat up butter/ghee in nonstick pan on medium heat and carefully place the Paratha, let each side cook to gold color. I like my Paratha to be crispy so I tend to cook a bit longer till it’s dark brown.
- Repeating the process till all the Parathas are cooked
- I use mixer to mix dough because I found it’s quicker and less messy. You may mix dough with hands but because we are dealing with hot water here, you should use gloves or use a spoon to mix till dough cools down then use hands to kneel the dough.
- You may use the same dough to make Pooris as showed in the photo.
- Add a drop of water on dough ball before rolling if you want your Paratha to be softer.