Paleo Khakra
Craving a crispy, flavorful snack that's both healthy and satisfying? This **Paleo Khakra** recipe delivers a grain-free twist on the classic Indian flatbread, perfect for anyone following a paleo, gluten-free, or low-carb diet. Made with a wholesome blend of almond flour, coconut flour, and ground flaxseeds, these thin and crunchy discs are seasoned with aromatic spices like cumin, turmeric, and garlic powder for a delightful burst of flavor in every bite. The addition of olive oil ensures a beautifully crisp texture, while the simple cooking technique on a skillet makes these khakras approachable for any home cook. Ideal as a guilt-free snack or paired with your favorite dips, this paleo-friendly recipe is quick to prepare and perfect for batch cooking, so you can enjoy its crunchiness all week long!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 0.25 cup Arrowroot powder
- 2 tablespoons Ground flaxseed
- 0.5 cup Water
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Black pepper powder
- 0.25 teaspoon Garlic powder
Instructions
In a large mixing bowl, combine almond flour, coconut flour, arrowroot powder, and ground flaxseed.
Add cumin seeds, salt, turmeric powder, black pepper powder, and garlic powder to the dry ingredients and mix well.
Pour the olive oil into the dry mixture, then gradually add water while mixing to form a smooth, pliable dough. Adjust water quantity if necessary; the dough should not be sticky.
Divide the dough into 8 equal-sized balls.
Dust a clean surface slightly with arrowroot powder. Take one dough ball and roll it out into a thin disc, about 6-7 inches in diameter. Repeat for the remaining dough balls.
Heat a non-stick skillet or tawa over medium heat. Once hot, place one khakra on the skillet.
Cook on one side until air bubbles form, about 1-2 minutes, then flip.
Press the khakra gently with a flat spatula while cooking to ensure even browning and crispness. Let it cook for another 2-3 minutes.
Flip once more and cook until crispy, then remove from the skillet onto a wire rack to cool. Repeat with remaining dough discs.
Once all khakras are cooked and cooled, store in an airtight container to maintain crispness.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 8.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 596 mg | 13% | |
*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.
