Low Carb Traditional Indian Paratha
Satisfy your craving for traditional Indian parathas without compromising your low-carb lifestyle with this innovative recipe! This "Low Carb Traditional Indian Paratha" swaps wheat flour for almond flour, coconut flour, and psyllium husk powder, creating a keto-friendly and gluten-free alternative that's every bit as flavorful. Enhanced with aromatic spices like cumin and coriander, and enriched with ghee or coconut oil for a delicate, flaky texture, these parathas are perfect for pairing with chutneys, curries, or yogurt. Simple to prepare in just 30 minutes, this recipe is ideal for both beginners and seasoned cooks looking to enjoy the authentic essence of Indian cuisine while maintaining dietary goals. Plus, the optional addition of fresh cilantro adds a vibrant twist. Indulge guilt-free in a wholesome, low-carb version of this beloved classic!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 2 tablespoons Coconut flour
- 0.5 cup Hot water
- 0.5 teaspoons Salt
- 2 tablespoons Ghee (or coconut oil for vegan option)
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Ground coriander
- 2 tablespoons Fresh chopped cilantro (optional)
Instructions
In a large mixing bowl, combine almond flour, psyllium husk powder, coconut flour, salt, ground cumin, and ground coriander. Mix thoroughly to combine the dry ingredients.
Slowly add hot water to the dry mixture while stirring with a spoon or spatula. Mix until the dough starts to come together.
Using clean hands, knead the dough for about 2–3 minutes until smooth and pliable. If the dough feels too dry, add 1–2 teaspoons of additional water. If it feels too sticky, sprinkle in a little more almond flour.
Optionally, fold in the freshly chopped cilantro for a burst of fresh flavor.
Divide the dough into 4 equal portions and roll each piece into a ball. Flatten each ball between your palms and place it between two sheets of parchment paper.
Use a rolling pin to gently roll the dough into a circular shape, about 6 inches in diameter. (Do not roll too thin, as the dough may tear.)
Heat a non-stick skillet or tawa over medium heat. Add a small amount of ghee or coconut oil to grease the pan.
Carefully place one rolled paratha onto the hot skillet. Cook for 1–2 minutes on the first side until golden brown spots appear, then flip and cook for another 1–2 minutes on the other side.
Repeat with the remaining dough portions, greasing the skillet as needed.
Serve the low-carb paratha warm with your favorite chutney, curry, or a side of yogurt for dipping.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 4.8 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 306 mg | 6% | |
*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.
