Low Carb Aloo Parantha
Indulge in the wholesome goodness of this *Low Carb Aloo Parantha*, a guilt-free twist on the traditional Indian favorite. Made with almond flour and psyllium husk, this recipe swaps out high-carb wheat flour for a nutrient-packed dough that perfectly complements a flavorful cauliflower filling infused with cumin, ginger, and aromatic Indian spices. The soft, golden-brown paranthas are pan-cooked in butter for a satisfying, crispy finish and can be enjoyed with a side of cooling yogurt or raita. Perfect for those following a low-carb or keto lifestyle, this recipe offers all the comforting flavors of authentic aloo parantha without the carb overload. Quick to prep and easy to customize, it’s an ideal choice for a hearty and healthy meal or snack.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk
- 1 cup Cauliflower, riced
- 1 cup Water, hot
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, grated
- 1 unit Green chili, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 4 tablespoons Butter for cooking
Instructions
Start by ricing the cauliflower using a food processor or grating it finely.
In a pan, heat the ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add grated ginger and green chili. Sauté for a minute until fragrant.
Add the cauliflower rice to the pan and cook for 5-6 minutes until it's slightly tender.
Mix in the coriander powder, red chili powder, turmeric, garam masala, and salt. Stir well to combine.
Fry the mixture gently for another 4-5 minutes until the spices are well integrated with the cauliflower.
Remove from heat and let it cool slightly. Mix in the fresh coriander leaves.
In a mixing bowl, combine almond flour, psyllium husk, and hot water. Stir until it forms a dough.
Divide the dough into 8 equal parts and roll each part into a ball.
Flatten a dough ball between two sheets of parchment paper using a rolling pin until it's about 6 inches in diameter.
Place some cauliflower filling in the center, then bring the edges of the dough over the filling to enclose it.
Gently press the stuffed dough into a flat disc, using the parchment paper to help shape it.
Heat a non-stick skillet over medium heat and melt some butter.
Cook the parantha in the skillet for about 2-3 minutes on each side or until golden brown.
Repeat with the remaining dough and filling.
Serve hot with yogurt or raita on the side.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 11.1 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 808 mg | 17% | |
*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.
