Keto Gobi Paratha
Elevate your traditional Indian breakfast with a low-carb twist in this Keto Gobi Paratha recipe! Crafted from a nutrient-rich blend of almond flour, coconut flour, and psyllium husk, this keto-friendly dough envelopes a flavorful cauliflower filling spiced with garam masala, cumin, and coriander. Perfectly golden and lightly crispy, these grain-free stuffed flatbreads are cooked in ghee for an authentic touch that maximizes taste while keeping carbs in check. Ready in just 35 minutes, this gluten-free paratha is ideal for keto dieters craving comfort food or anyone looking for a healthy spin on a classic. Serve warm with yogurt or chutney for a satisfying and guilt-free meal.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk
- 0.5 cup Hot water
- 2 tablespoons Ghee or butter
- 1 medium head Cauliflower
- 1 unit Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 3 tablespoons Ghee or butter (for cooking)
Instructions
In a large bowl, combine almond flour, coconut flour, and psyllium husk.
Add hot water gradually and mix to form a dough. Allow it to rest for 5-10 minutes.
While the dough is resting, grate the cauliflower using a food processor or box grater.
Finely chop the green chili and fresh cilantro.
Heat ghee or butter in a pan over medium heat. Add the grated cauliflower, green chili, coriander powder, cumin powder, garam masala, and salt.
Cook the mixture, stirring frequently, until the moisture from the cauliflower evaporates completely, about 5-7 minutes.
Stir in the chopped cilantro and set the mixture aside to cool slightly.
Divide the dough and cauliflower filling into 4 equal portions.
Take one portion of dough and flatten it into a small disc on a piece of parchment paper.
Place a portion of cauliflower filling in the center. Carefully fold the edges over the filling, pinching to seal, and gently roll it back out into a paratha shape using a rolling pin.
Heat a non-stick pan over medium heat and add a little ghee or butter.
Place the rolled paratha onto the pan and cook for 2-3 minutes on each side until golden brown and crispy.
Repeat the process with the remaining dough and filling.
Serve hot with yogurt or your choice of chutney.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 6.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 995 mg | 21% | |
*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.
