Keto Paneer Roll
Satisfy your cravings with this delectable Keto Paneer Roll recipe, a low-carb twist on the classic Indian wrap! Featuring soft, homemade almond flour tortillas, these gluten-free rolls are packed with a flavorful paneer filling spiced with cumin, turmeric, garam masala, and a hint of zesty lemon juice. Perfectly seasoned and sautéed in ghee for a rich and aromatic touch, the paneer is the star of this protein-packed dish. Quick to prepare in just 40 minutes, this keto-friendly recipe is ideal for meal prep, a light lunch, or a portable keto snack. Served warm and garnished with fresh coriander, these rolls are satisfying, wholesome, and bursting with authentic Indian flavors. Indulge in this healthy, delicious option that's perfect for anyone following a ketogenic or low-carb lifestyle!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Hot water
- 200 grams Paneer, cubed
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 medium Green chili, chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh coriander, chopped
- 1 tablespoon Lemon juice
Instructions
Begin by preparing the almond flour tortillas. In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt.
Slowly add the hot water to the dry ingredients while stirring continuously until the mixture forms a dough. Knead the dough lightly for about 2 minutes.
Divide the dough into four equal portions. Roll each portion into a ball.
Place a dough ball on a piece of parchment paper. Cover it with another piece of parchment paper and roll it out into a thin circle using a rolling pin.
Heat a non-stick skillet over medium heat. Cook each tortilla for 1-2 minutes on each side or until golden brown. Set aside.
For the paneer filling, heat ghee in a pan over medium heat. Add cumin seeds and allow them to splutter.
Add minced ginger, garlic, and chopped green chili to the pan. Sauté for a minute or until fragrant.
Stir in turmeric powder, red chili powder, and garam masala. Mix well.
Add the paneer cubes to the pan and toss to coat them evenly with the spices. Cook for 3-4 minutes.
Remove the pan from the heat and stir in the chopped fresh coriander and lemon juice. Mix to combine.
To assemble the rolls, place one almond flour tortilla on a flat surface. Spoon a generous amount of the paneer mixture along one edge of the tortilla.
Roll the tortilla tightly around the filling, securing the edge with a toothpick if necessary.
Repeat the assembly process with the remaining tortillas and paneer filling.
Serve the keto paneer rolls warm, garnished with additional coriander if desired.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 339 mg | 7% | |
*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.
