Low Carb Indian Roti
Give your traditional Indian bread a healthy, low-carb twist with this delicious and easy-to-make Low Carb Indian Roti! Crafted with nutrient-rich almond flour, coconut flour, and psyllium husk powder, this recipe delivers all the comforting flavors and soft texture of traditional roti without the carbs. Perfect for those following a keto or gluten-free lifestyle, these rotis are quick to prepare, with a pliable dough that’s a breeze to roll out. Lightly cooked on a skillet and brushed with aromatic ghee or coconut oil, they make an irresistible accompaniment to your favorite curries, stews, or chutneys. Ready in under 40 minutes and packed with wholesome ingredients, this low-carb roti is a must-try for a healthy spin on Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Ghee or coconut oil
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Gradually add the warm water to the dry mixture, stirring continuously with a spoon or spatula until a dough begins to form. The mixture will absorb the water quickly, resulting in a pliable dough.
Using your hands, knead the dough for about 2-3 minutes until it is smooth and no longer sticky. If the dough is too sticky, add a little more almond flour; if it's too dry, add a splash of water.
Divide the dough into 6 equal portions and roll each portion into a ball. Flatten each ball slightly with your palms and set them aside.
Place a non-stick tawa or skillet over medium heat and allow it to warm up for about 2 minutes.
Take one dough ball and place it between two sheets of parchment paper. Use a rolling pin to roll it out into a thin circle, about 6 inches in diameter. Repeat this process with the remaining dough balls.
Gently peel off the top parchment paper and place the rolled dough onto the hot skillet. Cook for about 2-3 minutes on each side, or until the roti has browned spots and is cooked through.
Brush each side of the cooked roti with a little ghee or coconut oil for added flavor and moisture.
Serve warm with your favorite Indian curry or dip.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 6.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 366 mg | 8% | |
*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.
