Low Carb Thattai
Satisfy your crunchy snack cravings guilt-free with this Low Carb Thattai recipe, a healthier twist on the traditional South Indian favorite! Crafted with wholesome almond flour, flaxseed meal, and grated coconut, this keto-friendly treat boasts a delightful nutty flavor, complemented by the subtle spice of chili powder and the earthy aroma of sesame seeds. Perfectly crisp and golden, these Thattai crackers are fried in coconut or avocado oil for a nourishing alternative, while still delivering the satisfying crunch you love. Ready in just 35 minutes, this gluten-free snack is ideal for festive occasions or a quick low-carb munch. Serve them as-is or pair with dips for a delicious treat that stays fresh for up to a week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Flaxseed meal
- 2 tablespoons Grated coconut (unsweetened, fresh or desiccated)
- 0.5 teaspoons Chili powder
- 0.25 teaspoons Asafoetida (hing, optional)
- 1 teaspoon Sesame seeds
- 0.5 teaspoons Salt
- 2 tablespoons Water
- 2 teaspoons Coconut oil or ghee
- as needed Oil (for frying, use coconut oil or avocado oil for a healthier option)
Instructions
In a mixing bowl, combine almond flour, flaxseed meal, grated coconut, chili powder, asafoetida, sesame seeds, and salt.
Add water and coconut oil (or ghee) to the dry mixture. Knead well until it forms a soft, pliable dough. Add an additional teaspoon of water if the dough feels too crumbly but avoid overhydrating.
Divide the dough into small, equal portions (about the size of a lime) and roll each into a smooth ball.
Take a square of parchment paper or plastic wrap and grease it lightly with oil to avoid sticking. Place one dough ball between two sheets of the greased parchment paper.
Gently press the dough ball with your fingers or a flat-bottomed bowl to flatten it into a thin disc, about 2-3 inches in diameter. Carefully peel off the top parchment sheet.
Repeat this process for the remaining dough balls, keeping the shaped Thattai discs on a tray or plate lined with parchment paper for easy transfer.
Heat oil in a deep frying pan on medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface immediately, the oil is ready.
Carefully slide one or two Thattai discs into the hot oil. Fry in small batches to prevent overcrowding.
Cook each Thattai for 1-2 minutes per side or until golden brown and crisp. Remove using a slotted spoon and drain excess oil on a paper towel.
Allow the Thattai to cool completely before serving or storing in an airtight container. They remain fresh for up to a week.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 4.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 180 mg | 4% | |
*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.
