Keto Layered Indian Parotta

Experience the ultimate fusion of authentic Indian cuisine and low-carb living with this Keto Layered Indian Parotta recipe! Crafted from a nutrient-rich blend of almond flour, coconut flour, and xanthan gum, this keto-friendly parotta captures the flaky, layered texture of traditional Indian flatbread while keeping it completely gluten-free. Each parotta is intricately folded and spiraled, then cooked to golden perfection in olive oil, creating a beautifully crisp yet tender bread that's irresistibly buttery thanks to a generous brushing of ghee. Perfect as a side dish for curries or as a standalone snack, this recipe is a quick and satisfying way to indulge in your favorite comfort food while staying within your keto macros. Whether you're following a ketogenic diet or simply looking for a healthier twist on a classic, these layered parottas are sure to impress!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 1 cup Coconut flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 3 large Eggs
• 0.5 cup Warm water
• 0.5 cup Ghee (clarified butter)
• 0.25 cup Olive oil

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Mix well until all dry ingredients are thoroughly incorporated.

Step 2

Beat the eggs in a separate bowl and then add them to the dry mixture. Stir until the mixture starts to come together and forms a dough-like consistency.

Step 3

Gradually add the warm water to the dough while mixing. The dough should be smooth and slightly sticky but firm enough to knead.

Step 4

Knead the dough on a lightly floured surface (using almond flour) for about 2-3 minutes until it becomes pliable.

Step 5

Divide the dough into 4 equal parts and roll each part into a ball. Cover with a damp cloth and let them rest for 10 minutes.

Step 6

On a piece of parchment paper or a silicone mat, roll out each dough ball into a thin circle, approximately 1/8 inch thick.

Step 7

Brush a thin layer of ghee over the surface of the dough circle.

Step 8

Starting from one edge, carefully fold the circle in a zig-zag manner, similar to a fan, until the dough is folded into a strip.

Step 9

Roll the strip into a spiral shape, tucking the end underneath to secure it. Flatten lightly with your palm.

Step 10

Repeat the brushing with ghee, folding, and rolling process with the remaining dough balls.

Step 11

Heat olive oil in a non-stick skillet over medium heat.

Step 12

Gently flatten each spiral with a rolling pin to about 1/4 inch thickness before cooking.

Step 13

Place each parotta in the hot skillet, cooking for about 3-4 minutes on each side, until they are golden brown and cooked through.

Step 14

Remove from heat and serve hot, optionally with more melted ghee brushed on top.

Nutrition Facts

Serving size	(774.4g)

Amount per serving	% Daily Value*
Calories	3407.2

Total Fat 302.5g	0%
Saturated Fat 110.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 861.0mg	0%
Sodium 2001.1mg	0%
Total Carbohydrate 123.1g	0%
Dietary Fiber 71.1g	0%
Total Sugars 17.6g
Protein 83.2g	0%

Vitamin D 123IU	0%
Calcium 521.6mg	0%
Iron 16.2mg	0%
Potassium 975.6mg	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: 76.7%

Protein: 9.4%

Carbs: 13.9%