Keto Matar Kulcha
Indulge in the bold flavors and low-carb goodness of Keto Matar Kulcha—a delightful twist on the classic Indian street food, reimagined for a keto lifestyle. This recipe pairs soft, gluten-free kulchas made with a blend of almond and coconut flour, psyllium husk, and olive oil with a spiced and aromatic pea (matar) filling. The filling bursts with layers of flavor from cumin seeds, garam masala, turmeric, and fresh coriander, all balanced with a spritz of lemon juice for a zesty finish. Perfectly baked to golden perfection, these kulchas make an irresistible base for the savory pea mixture. Ready in under an hour, this recipe is a delicious, keto-friendly way to enjoy the essence of Indian street food without compromising on nutrition. Whether for a hearty dinner or a snack, Keto Matar Kulcha is your go-to for bold flavors and healthy satisfaction!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 3 tablespoons Psyllium husk
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.5 cups Warm water
- 3 tablespoons Olive oil
- 2 cups Frozen green peas
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 medium Green chili, finely chopped
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Salt
- 2 tablespoons Fresh coriander, chopped
- 1 tablespoon Lemon juice
Instructions
Begin by preparing the kulcha dough. In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk, baking powder, and salt.
Slowly add the warm water and 2 tablespoons of olive oil to the dry ingredients, stirring to form a dough. Knead the dough for a minute until it is smooth and set aside.
Divide the dough into 8 equal portions and shape each portion into a ball. Roll each ball into a flat disc using a rolling pin, placing the discs onto a lined baking sheet.
Preheat the oven to 350°F (180°C). Brush the remaining olive oil over the kulcha discs and bake for 12-15 minutes until they start to golden slightly.
While the kulchas are baking, prepare the matar (pea) filling. In a skillet over medium heat, melt the ghee and add cumin seeds, allowing them to sizzle for a few seconds.
Add the chopped onion and sauté until translucent. Stir in the garlic paste, ginger paste, and chopped green chili, cooking for another 2 minutes.
Add the frozen peas to the skillet and cook for 5 minutes. Sprinkle with garam masala, turmeric powder, coriander powder, and salt. Mix well and simmer for another 5 minutes until peas are tender.
Once the matar is cooked, remove from heat and stir in the chopped fresh coriander and lemon juice.
To serve, place a generous portion of matar filling on each kulcha and enjoy.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4399 mg | 191% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 78.1 g | 279% | |
| Total Sugars | 34.9 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1729 mg | 37% | |
*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.
