Low Carb Paneer Paratha
Satisfy your cravings for traditional Indian flatbread with this Low Carb Paneer Paratha, a keto-friendly twist on a beloved classic! Made with nutrient-rich almond flour, flaxseed meal, and psyllium husk, this recipe swaps out carb-heavy ingredients to create a wholesome yet delicious dough. Stuffed with a flavorful paneer filling, spiced with cumin, green chili, and fresh coriander, each paratha is pan-cooked to golden perfection in ghee for a delectable, crispy exterior. Ideal for those following a low-carb or gluten-free diet, this recipe delivers all the comforting flavors without compromising your health goals. Ready in under an hour, these parathas pair beautifully with a side of yogurt or tangy low-carb pickle, making them a guilt-free indulgence you’ll love to savor!
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Recipe Information
Ingredients
- 200 grams Paneer
- 100 grams Almond Flour
- 50 grams Flaxseed Meal
- 10 grams Psyllium Husk
- 60 milliliters Water
- 1 teaspoon Cumin Powder
- 1 small, finely chopped Green Chili
- 2 tablespoons, chopped Fresh Coriander
- 1 teaspoon Salt
- 2 tablespoons Ghee
Instructions
Grate the paneer using a medium grater and set aside.
In a bowl, mix almond flour, flaxseed meal, and psyllium husk.
Gradually add water to the dry mix and knead until a soft, pliable dough forms. You might not need all the water, use just enough to achieve the desired dough consistency.
Cover the dough and let it rest for about 10 minutes to allow the psyllium husk to absorb moisture.
In a separate bowl, combine grated paneer, cumin powder, green chili, fresh coriander, and salt. Mix well to prepare the stuffing.
Divide the dough into 4 equal portions and roll each into a ball.
Take one dough ball and flatten it into a small disc using your hands or a rolling pin, about 4 inches in diameter.
Place 1/4th of the paneer mixture in the center of the disc.
Gently fold the edges of the disc over the paneer stuffing and pinch to seal.
Flatten the stuffed ball again gently to form a paratha, about 6 inches in diameter. Use additional almond flour if needed to prevent sticking.
Heat a skillet over medium heat and add a little ghee.
Place the paratha on the skillet. Cook for about 2-3 minutes on one side, until golden spots appear.
Flip the paratha, apply a little more ghee, and cook the other side for another 2-3 minutes.
Repeat the process for the remaining dough and stuffing.
Serve hot with yogurt or your favorite low-carb pickle.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 9.6 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1521 mg | 117% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 838 mg | 18% | |
*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.
