Keto Aloo Parantha
Indulge in the comforting flavors of traditional Indian cuisine with a low-carb twist in this Keto Aloo Parantha recipe! Made with a nutrient-packed cauliflower filling infused with aromatic spices like cumin, garam masala, and turmeric, this keto-friendly version of the classic flatbread skips the potatoes but keeps all the rich, hearty flavors intact. The gluten-free dough, crafted from almond flour, coconut flour, and psyllium husk, creates a perfectly pliable base that crisps beautifully when pan-fried in ghee. Each bite delivers a burst of spiced goodness, while the flaky exterior makes it irresistible. Ready in under an hour, this healthy twist is perfect with a side of creamy yogurt or your favorite keto-friendly chutney. Whether you're on a keto journey or just looking for a unique gluten-free bread alternative, this recipe is a must-try for a flavorful and satisfying meal.
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Recipe Information
Ingredients
- 1 head (medium) Cauliflower
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 2 tablespoons Coconut flour
- 0.5 cup Heavy cream
- 3 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cilantro leaves, finely chopped
- 0.5 cup Water
Instructions
Prepare the cauliflower filling: Grate the cauliflower head using a grater or food processor until you have fine crumbs resembling rice.
In a pan, heat 1 tablespoon of ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the grated cauliflower to the pan, stirring to combine with the cumin.
Season with garam masala, turmeric, red chili powder, ground black pepper, and salt. Cook for about 10 minutes or until the cauliflower is tender and all moisture has evaporated.
Remove from heat and stir in the chopped cilantro. Set aside to cool.
For the dough: In a mixing bowl, combine almond flour, coconut flour, and psyllium husk powder.
Add heavy cream and water to the dry ingredients, mixing until a dough forms. Let the dough rest for 5-10 minutes to properly hydrate.
Divide the dough into 4 equal-sized balls.
Using two sheets of parchment paper to prevent sticking, roll each dough ball into a 6-inch disc. Use a rolling pin and ensure even thickness.
Place 2 tablespoons of cauliflower filling in the center of each disc and gently fold the edges over to enclose the filling, pinching the edges together.
Heat a non-stick skillet over medium heat and add the remaining ghee.
Gently place a filled parantha onto the skillet. Cook for 3-4 minutes per side until golden brown and crisp, pressing gently with a spatula.
Repeat the process for the remaining dough balls and filling.
Serve hot with yogurt or your favorite keto-friendly condiment.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 17.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1829 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
