Low Carb Aloo Pyaz Paratha
Discover the magic of indulgence and healthy eating with our Low Carb Aloo Pyaz Paratha recipe! This guilt-free twist on the classic Indian stuffed flatbread combines a naturally low-carb cauliflower and almond flour dough with a mouthwatering filling of mashed potato, onions, green chili, and warm spices like garam masala and cumin. Psyllium husk adds structure to the dough for easy rolling, while the stuffing bursts with bold flavors and fresh cilantro. Crafted to be both nutritious and satisfying, these golden-brown parathas are cooked to perfection in olive oil and ghee, making them irresistibly crispy on the outside and deliciously soft on the inside. Ideal for keto enthusiasts or those seeking a wholesome take on a traditional favorite, pair these parathas with cooling yogurt or tangy chutney for a complete meal that’s packed with flavor and texture. Perfect for breakfast, lunch, or dinner, this recipe is proof that comfort food can be both healthy and delectable!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Almond flour
- 2 tablespoons Psyllium husk
- 0.25 cup Water
- 1 medium Boiled potato
- 1 medium Onion
- 1 small Green chili
- 2 tablespoons, chopped Cilantro
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Ghee or clarified butter
Instructions
Cut the cauliflower into florets and grate it using a food processor or box grater until it resembles rice.
In a pan, add the grated cauliflower and cook over medium heat, stirring occasionally, until it becomes steam dry and loses most of its moisture, about 10 minutes.
Transfer cooked cauliflower to a mixing bowl, add almond flour and psyllium husk, and mix to form a dough.
Gradually add water to the dough mixture, kneading as you go, until a smooth and pliable dough forms. Cover the dough and set aside.
Peel and mash the boiled potato in a separate bowl.
Finely chop the onion, green chili, and cilantro. Add these to the mashed potato along with garam masala, cumin seeds, and salt. Mix until well combined.
Divide the cauliflower dough into equal pieces and roll each piece into a ball. Flatten each ball slightly with your hands.
Place a portion of the potato-onion filling onto each flattened dough piece. Carefully bring the edges of the dough over the filling to seal and create a round ball again.
Roll each filled dough ball gently using a rolling pin into a circular shape, about 6-7 inches in diameter. Use a little almond flour to prevent sticking.
Heat a non-stick skillet over medium heat and drizzle a small amount of olive oil.
Place the rolled paratha on the skillet and cook for about 2-3 minutes on each side, until golden brown, using ghee to lightly grease the top as it cooks.
Repeat for all parathas. Serve hot with yogurt or chutney.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 22.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2514 mg | 53% | |
*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.
