Low Carb Khakra
Delight in the satisfying crunch of **Low Carb Khakra**, a wholesome and flavorful twist on the traditional Indian snack! Crafted from nutrient-rich almond flour and flaxseed meal, this recipe skips the carbs while delivering a hearty dose of healthy fats and fiber. Infused with aromatic spices like cumin, turmeric, and a touch of red chili, each bite is a flavorful explosion that’s rounded out with the freshness of coriander leaves. Ghee or unsalted butter lends a decadently crisp texture to these thin, golden discs, while a quick stovetop cooking method ensures ultimate convenience. Perfect for keto and low-carb diets, these khakras are a guilt-free indulgence that pair beautifully with dips, chutneys, or a fresh side salad. Make a batch today and savor a crunchy, gluten-free snack you can enjoy anytime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Flaxseed meal
- 2 tablespoons Ghee or unsalted butter, melted
- 0.25 cup Water
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Coriander leaves, finely chopped
Instructions
In a large mixing bowl, combine almond flour and flaxseed meal.
Add cumin seeds, turmeric powder, red chili powder, salt, and black pepper to the dry mixture. Stir well to evenly distribute the spices.
Pour melted ghee or butter into the dry ingredients. Mix until crumbs form.
Add water a little at a time while mixing until a dough forms. The dough should be firm yet pliable, not sticky.
Incorporate chopped coriander leaves into the dough, kneading gently to combine.
Divide the dough into 6 equal portions and roll each into a ball.
Using a rolling pin, roll each dough ball between two pieces of parchment paper into thin rounds, about 5 inches in diameter and as thin as possible.
Preheat a non-stick pan or griddle over medium heat.
Place a rolled khakra on the pan. Cook the khakra on one side until small air pockets form, about 2-3 minutes.
Press the khakra gently with a clean kitchen cloth or flat spatula while it cooks to ensure even crispness.
Flip the khakra and cook the other side for another 2-3 minutes or until golden brown and crisp.
Repeat with the remaining dough balls.
Allow the khakras to cool completely on a wire rack to ensure maximum crispiness.
Serve the low-carb khakras with dips, chutneys, or your favorite side salad.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 6.2 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 562 mg | 12% | |
*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.
