Low Carb Aloo Ka Parantha
Indulge in the comforting flavors of Indian cuisine with a healthy twist in this low-carb aloo ka parantha recipe. Crafted with riced cauliflower, almond flour, and psyllium husk, this innovative version replaces traditional wheat to keep your carb count in check without sacrificing the taste of the original. A flavorful filling of mashed potatoes, green chili, coriander, and aromatic spices like cumin and turmeric brings vibrant depth to each byte. Perfectly crisped on a skillet with ghee or olive oil, these paranthas are a guilt-free delight, ideal for keto enthusiasts or anyone seeking a nutritious alternative. Serve them piping hot with tangy chutney or creamy yogurt for a complete meal that blends tradition with health-conscious indulgence.
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Recipe Information
Ingredients
- 1 cup Cauliflower (riced)
- 1 cup Almond flour
- 2 tablespoons Psyllium husk
- 0.5 cup Potatoes (boiled and mashed)
- 1 unit Green chili (finely chopped)
- 2 tablespoons Coriander leaves (finely chopped)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 2 tablespoons Ghee or olive oil
- 0.25 cup Water
Instructions
In a large bowl, combine the riced cauliflower, almond flour, and psyllium husk. Mix them thoroughly to form a uniform dry mixture.
Add the mashed potatoes, chopped green chili, coriander leaves, and grated ginger to the dry mixture. Mix well until all ingredients are well incorporated.
Add cumin seeds, turmeric powder, and salt into the mixture. Stir to blend the spices evenly.
Gradually add water to the mixture, kneading it to form a dough. The dough should be firm yet pliable. You may not need all the water, so add it slowly to get the right consistency.
Divide the dough into 4 equal portions and shape them into balls.
Lightly dust a flat surface with almond flour to prevent sticking, then roll each dough ball into a round disc, about 6 inches in diameter.
Heat a non-stick skillet or tawa over medium heat and add a little ghee or olive oil.
Carefully place one rolled dough onto the hot skillet. Cook for 2-3 minutes until golden brown spots appear, then flip the parantha.
Add a small amount of ghee or olive oil on the flipped side and cook the other side for an additional 2-3 minutes until golden brown.
Repeat the cooking process with the remaining dough balls, adding more ghee or olive oil as needed.
Serve the low-carb aloo ka parantha hot with your choice of chutney or yogurt.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 9.2 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1098 mg | 23% | |
*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.
