Keto Aloo Parantha

Craving the comforting flavors of traditional aloo parantha while staying true to your keto lifestyle? This Keto Aloo Parantha recipe is a low-carb marvel that swaps potatoes for a spiced cauliflower filling, wrapped in a gluten-free almond and coconut flour dough. Seasoned with aromatic garam masala, cumin, and a touch of red chili for heat, the cauliflower filling delivers a burst of flavor in every bite. The dough, enhanced with psyllium husk for the perfect pliability, is pan-fried in golden ghee until crisp and golden. Ready in under an hour, these paranthas are ideal for breakfast, lunch, or dinner and pair beautifully with creamy yogurt or a keto-friendly dip. Satisfy your cravings for this classic Indian dish without breaking your carb goals!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head (medium) Cauliflower
• 2 cups Almond flour
• 2 tablespoons Psyllium husk powder
• 2 tablespoons Coconut flour
• 0.5 cup Heavy cream
• 3 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Cilantro leaves, finely chopped
• 0.5 cup Water

Directions

Step 1

Prepare the cauliflower filling: Grate the cauliflower head using a grater or food processor until you have fine crumbs resembling rice.

Step 2

In a pan, heat 1 tablespoon of ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 3

Add the grated cauliflower to the pan, stirring to combine with the cumin.

Step 4

Season with garam masala, turmeric, red chili powder, ground black pepper, and salt. Cook for about 10 minutes or until the cauliflower is tender and all moisture has evaporated.

Step 5

Remove from heat and stir in the chopped cilantro. Set aside to cool.

Step 6

For the dough: In a mixing bowl, combine almond flour, coconut flour, and psyllium husk powder.

Step 7

Add heavy cream and water to the dry ingredients, mixing until a dough forms. Let the dough rest for 5-10 minutes to properly hydrate.

Step 8

Divide the dough into 4 equal-sized balls.

Step 9

Using two sheets of parchment paper to prevent sticking, roll each dough ball into a 6-inch disc. Use a rolling pin and ensure even thickness.

Step 10

Place 2 tablespoons of cauliflower filling in the center of each disc and gently fold the edges over to enclose the filling, pinching the edges together.

Step 11

Heat a non-stick skillet over medium heat and add the remaining ghee.

Step 12

Gently place a filled parantha onto the skillet. Cook for 3-4 minutes per side until golden brown and crisp, pressing gently with a spatula.

Step 13

Repeat the process for the remaining dough balls and filling.

Step 14

Serve hot with yogurt or your favorite keto-friendly condiment.

Nutrition Facts

Serving size	(977.2g)

Amount per serving	% Daily Value*
Calories	2170.7

Total Fat 182.9g	0%
Saturated Fat 60.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 240mg	0%
Sodium 3122.9mg	0%
Total Carbohydrate 97.1g	0%
Dietary Fiber 54.3g	0%
Total Sugars 17.3g
Protein 54.3g	0%

Vitamin D 0IU	0%
Calcium 620.3mg	0%
Iron 15.7mg	0%
Potassium 1829.1mg	0%

*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.

Source of Calories

Fat: 73.1%

Protein: 9.6%

Carbs: 17.2%