Paleo Matar Kulcha
Experience the classic flavors of North Indian cuisine with a modern twist in this *Paleo Matar Kulcha*! This wholesome and gluten-free recipe combines a nutty, soft flatbread made from almond, coconut, and tapioca flours with a fragrant, spiced green pea topping. Made with wholesome ingredients like ghee, cumin seeds, and garam masala, this paleo-friendly dish is packed with flavor, texture, and nourishment. Perfect for those following a paleo or grain-free lifestyle, the recipe uses nutrient-dense flours and skips the traditional legumes while keeping the soul of *matar kulcha* intact. Serve it warm as a hearty snack or a satisfying meal, and don’t forget the zesty lemon juice and fresh cilantro garnish for an irresistible finish!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Tapioca flour
- 0.5 teaspoon Baking powder
- 1 teaspoon Sea salt
- 1 Egg
- 0.25 cup Almond milk
- 3 tablespoons Olive oil
- 1 cup Frozen green peas
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds
- 0.5 cup Onion, finely chopped
- 1 teaspoon Ginger paste
- 1 optional Green chili, finely chopped
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, and sea salt.
In a separate bowl, whisk together the egg, almond milk, and 2 tablespoons of olive oil.
Pour the wet ingredients into the dry ingredient mix and stir to form a dough. If the dough feels too sticky, add a bit more coconut flour, one teaspoon at a time.
Divide the dough into 4 equal parts and flatten each into a thick round disk, about 5 inches in diameter.
Preheat a non-stick skillet over medium heat and brush lightly with olive oil.
Cook the flattened disks for 2-3 minutes on each side until they are golden brown and firm to the touch. Set aside.
In the same skillet, add 1 tablespoon of ghee and heat on medium. Add the cumin seeds and let them crackle for a few seconds.
Add the chopped onion, ginger paste, and green chili (if using), and sauté until the onions are translucent.
Stir in the turmeric powder, coriander powder, and give it a quick stir.
Add the frozen peas to the skillet and cook for 5-7 minutes, until they are heated through and tender.
Sprinkle garam masala, fresh cilantro, and lemon juice over the peas and mix well. Adjust salt to taste.
To serve, place a portion of the spiced peas on top of each cooked flatbread and enjoy this paleo-friendly version of Matar Kulcha warm.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2741 mg | 119% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 24.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 440 mg | 34% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 945 mg | 20% | |
*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.
