Keto Thattai
Satisfy your snack cravings guilt-free with Keto Thattai, a low-carb twist on the classic South Indian crispy treat! Made with almond flour, coconut flour, and psyllium husk, this recipe offers a keto-friendly alternative to traditional Thattai while keeping all the crunch and flavor intact. Every bite is packed with bold spices like chili powder, asafoetida, and sesame seeds, complemented by the richness of unsweetened grated coconut and melted butter. The discs are delicately flattened for perfect crispiness and fried to a golden brown in keto-approved oils like coconut or avocado oil. Ready in just 35 minutes, Keto Thattai is ideal for an afternoon snack or festive spread—plus, they stay crunchy when stored, making them great for meal prep. Perfect for low-carb dieters and Indian snack lovers alike, this recipe combines tradition and nutrition in the most delicious way!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Psyllium husk powder
- 2 tablespoons Roasted chana dal powder (optional for texture, keto-approved)
- 2 tablespoons Grated coconut (unsweetened, fresh or desiccated)
- 2 tablespoons Butter (melted, unsalted)
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 2 tablespoons Water
- 2 cups Cooking oil (coconut or avocado oil for frying)
Instructions
In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, roasted chana dal powder (if using), grated coconut, chili powder, asafoetida, sesame seeds, and salt.
Add melted butter to the dry mixture and mix well until crumbly.
Slowly add water, one tablespoon at a time, and knead the mixture into a smooth, slightly firm dough. The dough should not be sticky.
Divide the dough into 10-12 small balls of equal size.
Place one ball of dough between two sheets of parchment paper. Gently press and flatten it with your fingers or use a rolling pin to form a thin disc. Repeat this process for all dough balls.
Using a fork, prick small holes in each disc to prevent puffing during frying.
Heat the oil in a deep pan over medium heat. Test the temperature by dropping a small piece of dough into the oil; if it rises to the surface steadily, the oil is ready.
Carefully slide 1-2 prepared Thattai discs into the oil and fry on both sides until golden brown and crispy, about 2-3 minutes per batch. Adjust the heat as needed to avoid burning.
Remove the fried Thattai with a slotted spoon and place them on a paper towel to drain excess oil.
Repeat the frying process for the remaining Thattai discs.
Let the Thattai cool completely to become crisp. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 53.9 g | 269% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 137 mg | 3% | |
*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.
