Keto Traditional Indian Paratha
Indulge in the flavors of traditional Indian cuisine while staying true to your keto lifestyle with this Keto Traditional Indian Paratha recipe. Crafted with almond flour, coconut flour, and psyllium husk powder, this low-carb version delivers all the satisfaction of a classic paratha without the carbs. The dough is soft and pliable, thanks to the activation of psyllium husk with hot water, resulting in golden-brown, slightly crisp flatbreads perfect for pairing with keto-friendly curries, yogurt, or melted ghee. Simple to prepare in just 20 minutes, these gluten-free parathas can be garnished with fresh cilantro for an extra burst of flavor. Whether you’re looking for an authentic side dish or a standalone keto delight, this recipe is ideal for anyone craving delicious, healthy alternatives.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Hot water
- 1 tablespoon Ghee or coconut oil (for greasing)
- 1 tablespoon Cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Slowly add hot water to the dry mixture while stirring with a spoon. The hot water will activate the psyllium husk, making the dough soft and pliable.
Once the mixture comes together, knead it gently with your hands for about 1-2 minutes until it forms a smooth dough. If the dough feels too dry, add a teaspoon of hot water at a time until the desired consistency is achieved.
Divide the dough into 4 equal portions and roll each portion into a ball.
Place a piece of parchment paper on your work surface and lay one dough ball on it. Cover the dough with another piece of parchment paper to prevent sticking, then roll it out gently into a thin circle (approximately 6 inches in diameter) using a rolling pin.
Heat a non-stick skillet or tawa over medium heat. Add a small amount of ghee or coconut oil to grease the surface.
Carefully transfer the rolled-out paratha onto the hot skillet. Cook for about 1-2 minutes on one side, then flip and cook the other side for another 1-2 minutes. The paratha should turn golden brown with light spots and become slightly crisp.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the keto parathas warm with your favorite low-carb curry, yogurt, or a side of melted ghee. Optionally, garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 5.2 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 977 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.
