Scallion Paratha (Grain Free, AIP) (Edit recipe)

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I had been meaning to make a paratha using scallions for the longest time! Why? Because scallions are quite nutrient dense! They are not only rich in antioxidants but they also have some compounds that give them antiviral, antibacterial and anti-fungal properties. They are also rich in a lot of vitamins like Vit A, C as well as the B vitamins! So why not sprinkle some scallions in all your meals right? Or you can try making this paratha which is so delicious!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 2

Ingredients

0.75 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals
2 Tbsp Tigernut Flour
0.5 tsp Sea Salt
0.5 cup Green Onion (Scallion), finely chopped
0.25 tsp Carom Seeds (Ajwain), optional
0.25 tsp Cumin Seed, Whole
1 Tbsp Extra Virgin Olive Oil
0.75 cup Hot Water
0.25 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals, extra for dusting and rolling

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place water in a kettle to boil. As it comes to a boil, lower heat and let it just simmer.
In a large mixing bowl, add all the ingredients except the hot water. Mix using a spatula so that the salt and the spices mix uniformly. Then very slowly add the hot water in 1/4 cup portions and keep stirring using a spatula until all the dough is mixed thoroughly. (You may not need the entire amount of hot water). Just make sure all the flour is wet. Cover the bowl and keep aside for 5 minutes or so until the dough has cooled down a little. Now add the oil and knead the dough to form a smooth soft dough. If the dough is still sticky, add about 1-2 tbsp of cassava flour and again knead until smooth.
Divide dough into 8 equal size balls and keep aside covered.
Heat a cast iron pan (or a non stick pan) until hot. When hot , start rolling the dough balls one at a time using a rolling pin to form a round shape dusting with cassava flour as you go to prevent it from sticking. Place the formed paratha on to the hot pan. Let cook on medium heat for about 1 minute before flipping it and then again let cook for one more minute and then flip again and cook for about 10-20 secs more and transfer to a plate.
Cook all the parathas the same way, placing the cooked parathas on a tray / platter in an individual layer (so that they don't stick to each other while hot). Once all the parathas are cooked and cooled, you can stack them up together and serve immediately or you can cover them in foil and store in the refrigerator or freezer for a few days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	339
Fat:	9 g
Carbohydrates:	65 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	596 mg
Fiber:	12 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.