Low Carb Classic Indian Parantha
Satisfy your craving for traditional Indian flavors with a modern twist through this **Low Carb Classic Indian Parantha** recipe. Perfectly crafted for keto enthusiasts or those looking to reduce carbs, these paranthas use a wholesome blend of almond flour, coconut flour, and psyllium husk for a wonderfully soft and pliable dough without compromising on authenticity. Infused with the optional earthy aroma of cumin seeds and the richness of ghee, each bite offers an indulgent yet guilt-free experience. Quick to prepare in just 35 minutes, these gluten-free paranthas are golden, flaky, and perfect for pairing with yogurt, pickles, or your favorite chutney. Try this healthy, flavorful version of a beloved Indian classic, and elevate your low-carb meals with ease!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 0.25 cup Ghee
- 2 tablespoons Butter or additional ghee for cooking
- 1 teaspoon Cumin seeds (optional)
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, and salt. Mix thoroughly to ensure even distribution of the dry ingredients.
Slowly add the warm water to the dry mixture, stirring continuously until a dough begins to form. The psyllium husk will absorb moisture, helping bind the dough.
Add ghee and knead the dough gently with your hands until smooth and pliable. The dough should not be sticky but soft. If it's too dry, add a tablespoon of water at a time until the desired consistency is achieved.
Divide the dough into 8 equal portions and roll each portion into a ball.
If using cumin seeds, sprinkle them on a flat surface or rolling board. Roll each dough ball into a disk about 6 inches in diameter, pressing into the cumin seeds to embed them into the dough.
Heat a non-stick skillet or a traditional tawa over medium heat. Add a small amount of butter or ghee.
Place one rolled parantha onto the heated skillet. Cook for about 2 minutes on one side or until golden brown, then flip.
Cook the other side, applying a little more butter or ghee if needed, pressing gently with a spatula to ensure even cooking.
Once both sides are golden brown and fully cooked, remove from skillet and place on a plate. Repeat with remaining dough balls.
Garnish with chopped cilantro if desired and serve hot with your choice of side dish or dip, such as yogurt or pickles.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 12.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 490 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 604 mg | 13% | |
*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.
