Keto Alu Paratha
Indulge in the perfect fusion of traditional Indian flavors and modern keto-friendly cooking with this Keto Alu Paratha recipe. Crafted with a gluten-free dough made from almond flour, coconut flour, and psyllium husk, these stuffed flatbreads are low in carbs yet rich in taste. The hearty filling features riced cauliflower infused with aromatic spices like cumin, garam masala, and turmeric, alongside fresh coriander and a hint of green chili for a vibrant kick. Pan-toasted in butter or ghee until golden and crisp, these parathas are the ideal guilt-free comfort food. Ready in just 40 minutes, they pair beautifully with creamy yogurt or tangy pickle for a satisfying, wholesome meal. Perfect for keto diets and gluten-free lifestyles, this recipe reimagines a classic favorite into a deliciously healthy treat!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tbsp Psyllium husk powder
- 0.5 tsp Salt
- 0.75 cup Boiling water
- 1 cup Cauliflower (riced)
- 2 tbsp Ghee
- 0.5 tsp Cumin seeds
- 0.25 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 0.5 tsp Garam masala
- 2 tbsp Fresh coriander, chopped
- 1 small Green chili, finely chopped
- 2 tbsp Butter or ghee for cooking
Instructions
In a large bowl, combine almond flour, coconut flour, psyllium husk powder, and 0.5 tsp salt. Mix well.
Add boiling water gradually to the flour mixture, stirring continuously, until a dough forms. Let it rest for 10 minutes.
In a pan, heat 2 tbsp of ghee. Add cumin seeds and let them splutter.
Add riced cauliflower, turmeric powder, red chili powder, garam masala, and 0.25 tsp salt.
Sauté the mixture for 5-7 minutes until the cauliflower is tender. Remove from heat and let it cool slightly.
Stir in chopped coriander and green chili into the cauliflower mixture.
Divide the dough into 8 equal parts and flatten each one into a small disk by gently pressing between two pieces of parchment paper.
Place a spoonful of the cauliflower filling in the center of a dough disk and carefully fold the edges over the filling, pinching to seal.
Gently flatten and roll the stuffed dough into a disk about 6 inches in diameter.
Heat a non-stick skillet or tava over medium heat and add a bit of butter or ghee.
Place the rolled paratha onto the skillet and cook for about 2-3 minutes on each side or until golden brown, adding more butter or ghee as needed.
Repeat the process with the remaining dough and filling.
Serve hot with yogurt or pickle on the side.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 2.6 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 394 mg | 8% | |
*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.
