Paleo Thattai
Delight your senses with this crunchy, flavorful Paleo Thattai, a gluten-free and grain-free twist on a traditional South Indian snack. Crafted with wholesome ingredients like almond flour, coconut flour, and arrowroot powder, this recipe is perfect for paleo enthusiasts seeking a crispy treat. Enhanced with sesame seeds, grated coconut, and a dash of chili powder, each bite delivers a burst of savory spiciness. Carefully pricked and fried to golden perfection in coconut oil, these thin discs offer an irresistibly light and airy texture. Quick to prepare and deliciously satisfying, Paleo Thattai makes for the ideal festive snack or everyday indulgence. Serve them fresh or store in an airtight container to savor their crunch all week long!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Arrowroot powder
- 1 tablespoon Sesame seeds
- 2 tablespoons Grated coconut (unsweetened, fresh or dried)
- 1 teaspoon Chili powder
- 0.5 teaspoon Hing (asafoetida powder, paleo compliant)
- 0.5 teaspoon Salt
- 1 tablespoon Curry leaves (finely chopped, optional)
- 3 tablespoons Water
- 2 tablespoons Coconut oil (melted, plus extra for frying)
Instructions
In a mixing bowl, combine almond flour, coconut flour, and arrowroot powder. Mix well to ensure no lumps remain.
Add sesame seeds, grated coconut, chili powder, hing, salt, and chopped curry leaves (if using) into the dry mixture. Stir to combine.
Drizzle the melted coconut oil over the mixture and incorporate it evenly with your hands or a spoon.
Gradually add water, one tablespoon at a time, and knead the dough until it comes together into a firm, pliable consistency. The dough should not be sticky.
Divide the dough into small, equal-sized balls (about the size of a lime).
Cut parchment paper into small squares or grease two flat surfaces with a little coconut oil. Place a dough ball between the parchment or between greased surfaces and gently press with your fingers or a flat-bottomed bowl to form thin, round discs (thattai).
Repeat with the remaining dough, ensuring all discs are of even thickness (about 1/8 inch). Use a fork to prick a few holes on each disc to prevent puffing during frying.
Heat coconut oil in a deep frying pan over medium heat. To check the temperature, drop a small piece of dough into the oil; if it rises to the surface and bubbles around it, the oil is ready.
Carefully slide 2-3 discs into the oil, depending on the size of your pan, ensuring not to overcrowd. Fry on medium heat until golden brown and crisp, flipping occasionally for even cooking. Each batch should take around 2-3 minutes.
Remove the fried thattai using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Repeat frying with the remaining discs.
Allow the thattai to cool completely before serving or storing in an airtight container. They will stay fresh for up to a week.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 5.7 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 185 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.
