Low Carb Layered Indian Parotta
Indulge in the irresistible flakiness of traditional Indian parotta with a modern, healthy twist in this Low Carb Layered Indian Parotta recipe! Made with almond flour and psyllium husk powder, this keto-friendly alternative captures the authentic layered texture and buttery richness of the classic dish without the carbs. The unique coiling and flattening technique ensures beautifully defined layers, while the coconut oil imparts a subtle hint of tropical flavor as it crisps to perfection in the skillet. Ready in under an hour, these golden spirals make a perfect pairing with your favorite curry or creamy yogurt chutney for an indulgent, guilt-free meal. Whether you're following a low-carb lifestyle or simply seeking a creative spin on Indian cuisine, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 Eggs
- 0.5 cup Warm water
- 2 tablespoons Unsalted butter
- 2 tablespoons Coconut oil (for cooking)
Instructions
In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a separate bowl, beat the eggs and slowly add in the warm water while continuing to whisk to create a smooth egg mixture.
Gradually pour the egg mixture into the dry ingredients, stirring with a wooden spoon until a dough begins to form. The psyllium husk will absorb the moisture, creating a pliable dough.
Knead the dough for 2-3 minutes until it is smooth and evenly textured. If it feels too sticky, add a little more almond flour.
Divide the dough into 4 equal parts. Roll each part into a smooth ball.
Take one dough ball and place it on a large piece of parchment paper. Cover with another piece of parchment paper and use a rolling pin to roll it out into a thin circle, about 1/8-inch thick.
Brush the circle lightly with melted butter. Starting from one end, gently roll the circle into a tight log. Coil the log into a spiral, tucking the end underneath.
Repeat the rolling and coiling process with the remaining dough balls.
Gently flatten each spiral into a disc using the palm of your hand, taking care not to press too firmly and damage the layers.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Place one of the flattened parottas into the skillet and cook for 3-4 minutes on one side, or until golden brown and crisp.
Flip the parotta and cook for an additional 3-4 minutes on the other side. Add more coconut oil if needed to keep the parotta from sticking.
Remove the parotta from the skillet and place it on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining parottas.
Serve the low carb layered parottas hot with your choice of curry or yoghurt chutney for a delicious meal.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 7.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 513 mg | 39% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 318 mg | 7% | |
*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.
