Keto Layered Indian Parotta
Elevate your low-carb meal game with this irresistible Keto Layered Indian Parotta, a creative spin on the traditional South Indian flatbread that's perfectly tailored for keto enthusiasts. Crafted with a blend of almond flour, coconut flour, and xanthan gum, this recipe replicates the tender, flaky layers that make parotta a beloved favorite—while staying gluten-free and low-carb. The warm, buttery notes of ghee add richness, while the unique folding and spiraling technique ensures authentic texture and visual appeal. Ideal as a standalone snack or paired with a keto-friendly curry, this dish comes together in under an hour and is guaranteed to impress your taste buds while keeping you on track with your dietary goals. Perfect for anyone seeking keto recipes with an Indian twist!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup Warm water
- 0.5 cup Ghee (clarified butter)
- 0.25 cup Olive oil
Instructions
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Mix well until all dry ingredients are thoroughly incorporated.
Beat the eggs in a separate bowl and then add them to the dry mixture. Stir until the mixture starts to come together and forms a dough-like consistency.
Gradually add the warm water to the dough while mixing. The dough should be smooth and slightly sticky but firm enough to knead.
Knead the dough on a lightly floured surface (using almond flour) for about 2-3 minutes until it becomes pliable.
Divide the dough into 4 equal parts and roll each part into a ball. Cover with a damp cloth and let them rest for 10 minutes.
On a piece of parchment paper or a silicone mat, roll out each dough ball into a thin circle, approximately 1/8 inch thick.
Brush a thin layer of ghee over the surface of the dough circle.
Starting from one edge, carefully fold the circle in a zig-zag manner, similar to a fan, until the dough is folded into a strip.
Roll the strip into a spiral shape, tucking the end underneath to secure it. Flatten lightly with your palm.
Repeat the brushing with ghee, folding, and rolling process with the remaining dough balls.
Heat olive oil in a non-stick skillet over medium heat.
Gently flatten each spiral with a rolling pin to about 1/4 inch thickness before cooking.
Place each parotta in the hot skillet, cooking for about 3-4 minutes on each side, until they are golden brown and cooked through.
Remove from heat and serve hot, optionally with more melted ghee brushed on top.
Nutrition Facts
Calories |
3407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 71.1 g | 254% | |
| Total Sugars | 17.6 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 522 mg | 40% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 976 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.
