Low Carb Alu Paratha
Indulge in the comforting flavors of "Low Carb Alu Paratha," a wholesome and gluten-free twist on the beloved Indian stuffed flatbread. This healthy recipe swaps traditional potatoes and wheat flour for a nutrient-rich cauliflower filling and a dough made with almond and coconut flours, all bound together with psyllium husk for a soft, pliable texture. Bursting with aromatic spices like garam masala, cumin, and turmeric, plus the fresh zest of cilantro and ginger, each bite is a flavor-packed experience. Cooked to golden perfection on a skillet with a hint of ghee, these keto-friendly parathas are perfect for guilt-free indulgence. Serve them hot with creamy yogurt or tangy chutney for a satisfying and low-carb meal that doesn’t compromise on taste or tradition! Keywords for SEO: low carb alu paratha, keto-friendly Indian flatbread, gluten-free paratha, healthy stuffed paratha, cauliflower filling, keto paratha recipe.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1.5 cups Hot water
- 1.5 teaspoons Salt
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 cup Cilantro leaves
- 1 inch piece Ginger
- 1 small Green chili
- 3 tablespoons Olive oil
- 2 tablespoons Ghee or butter
Instructions
Break the cauliflower into florets and grate them using a food processor or a large hole grater.
Squeeze out excess moisture from the grated cauliflower using a cheesecloth or clean kitchen towel.
Finely chop the ginger, green chili, and cilantro leaves.
In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and 1 teaspoon of salt. Mix well.
Gradually add hot water to the flour mixture while stirring continuously until it forms a dough. Cover and let it rest for 10 minutes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add grated cauliflower and cook until it loses more moisture and becomes soft.
Add the remaining salt, garam masala, cumin powder, coriander powder, turmeric, red chili powder, chopped ginger, green chili, and cilantro to the cauliflower. Cook for another 2-3 minutes and set aside to cool.
Divide the dough into 8 equal portions and roll each into a ball.
Flatten a dough ball slightly and add approximately 2 tablespoons of the cauliflower mixture to the center.
Carefully gather the edges of the dough over the filling to seal it and shape it back into a ball.
Gently flatten the filled dough ball between your palms and roll it out into a circle about 6-7 inches in diameter using a rolling pin, dusting with a little almond or coconut flour if needed.
Heat a skillet or tawa over medium heat. Grease lightly with olive oil.
Place one rolled paratha onto the skillet and cook for 1-2 minutes until golden spots appear on the bottom. Flip and apply a small amount of ghee or butter, cooking the other side similarly.
Repeat with the remaining dough, cauliflower filling, and oil.
Serve the low-carb alu paratha hot with yogurt or chutney.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 4355 mg | 189% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 20.3 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2664 mg | 57% | |
*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.
