Keto Gobi Paratha

Dive into the delicious world of low-carb delights with this Keto Gobi Paratha, a flavorful twist on the traditional Indian favorite! This recipe swaps out regular wheat flour for a keto-friendly blend of almond and coconut flour, paired with psyllium husk for a perfectly pliable dough. Stuffed with a spiced cauliflower filling infused with aromatic garam masala, earthy cumin, and fresh cilantro, each paratha is pan-cooked to golden perfection with rich ghee. Quick to make and loaded with flavor, it’s the ideal keto flatbread for satisfying your paratha cravings without breaking your low-carb goals. Serve it hot with creamy yogurt or tangy chutney for a guilt-free indulgence that’s sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 0.25 cup Coconut flour
• 2 tablespoons Psyllium husk
• 0.5 cup Hot water
• 2 tablespoons Ghee or butter
• 1 medium head Cauliflower
• 1 unit Green chili
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 3 tablespoons Ghee or butter (for cooking)

Directions

Step 1

In a large bowl, combine almond flour, coconut flour, and psyllium husk.

Step 2

Add hot water gradually and mix to form a dough. Allow it to rest for 5-10 minutes.

Step 3

While the dough is resting, grate the cauliflower using a food processor or box grater.

Step 4

Finely chop the green chili and fresh cilantro.

Step 5

Heat ghee or butter in a pan over medium heat. Add the grated cauliflower, green chili, coriander powder, cumin powder, garam masala, and salt.

Step 6

Cook the mixture, stirring frequently, until the moisture from the cauliflower evaporates completely, about 5-7 minutes.

Step 7

Stir in the chopped cilantro and set the mixture aside to cool slightly.

Step 8

Divide the dough and cauliflower filling into 4 equal portions.

Step 9

Take one portion of dough and flatten it into a small disc on a piece of parchment paper.

Step 10

Place a portion of cauliflower filling in the center. Carefully fold the edges over the filling, pinching to seal, and gently roll it back out into a paratha shape using a rolling pin.

Step 11

Heat a non-stick pan over medium heat and add a little ghee or butter.

Step 12

Place the rolled paratha onto the pan and cook for 2-3 minutes on each side until golden brown and crispy.

Step 13

Repeat the process with the remaining dough and filling.

Step 14

Serve hot with yogurt or your choice of chutney.

Nutrition Facts

Serving size	(809.5g)

Amount per serving	% Daily Value*
Calories	1474.9

Total Fat 125.5g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 184.2mg	0%
Sodium 1921.4mg	0%
Total Carbohydrate 76.9g	0%
Dietary Fiber 42.3g	0%
Total Sugars 15.8g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 405.2mg	0%
Iron 11.6mg	0%
Potassium 1876.1mg	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: 71.3%

Protein: 9.3%

Carbs: 19.4%