Keto Matar Kulcha

Discover the ultimate low-carb twist on a beloved classic with this Keto Matar Kulcha! Perfect for those following a keto diet, this recipe recreates the fluffy, golden kulchas using a mix of almond and coconut flour combined with psyllium husk for that perfect texture. Topped with a vibrant, spiced green pea (matar) filling, seasoned with cumin, garam masala, and a zesty hint of lemon, this dish delivers all the bold flavors of traditional Indian street food while keeping things delightfully keto-friendly and gluten-free. Quick and satisfying, it’s an ideal option for a wholesome lunch or dinner that doesn’t compromise on flavor or health.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 3 tablespoons Psyllium husk
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1.5 cups Warm water
• 3 tablespoons Olive oil
• 2 cups Frozen green peas
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 medium Green chili, finely chopped
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Salt
• 2 tablespoons Fresh coriander, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by preparing the kulcha dough. In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk, baking powder, and salt.

Step 2

Slowly add the warm water and 2 tablespoons of olive oil to the dry ingredients, stirring to form a dough. Knead the dough for a minute until it is smooth and set aside.

Step 3

Divide the dough into 8 equal portions and shape each portion into a ball. Roll each ball into a flat disc using a rolling pin, placing the discs onto a lined baking sheet.

Step 4

Preheat the oven to 350°F (180°C). Brush the remaining olive oil over the kulcha discs and bake for 12-15 minutes until they start to golden slightly.

Step 5

While the kulchas are baking, prepare the matar (pea) filling. In a skillet over medium heat, melt the ghee and add cumin seeds, allowing them to sizzle for a few seconds.

Step 6

Add the chopped onion and sauté until translucent. Stir in the garlic paste, ginger paste, and chopped green chili, cooking for another 2 minutes.

Step 7

Add the frozen peas to the skillet and cook for 5 minutes. Sprinkle with garam masala, turmeric powder, coriander powder, and salt. Mix well and simmer for another 5 minutes until peas are tender.

Step 8

Once the matar is cooked, remove from heat and stir in the chopped fresh coriander and lemon juice.

Step 9

To serve, place a generous portion of matar filling on each kulcha and enjoy.

Nutrition Facts

Serving size	(1175.5g)

Amount per serving	% Daily Value*
Calories	2404.0

Total Fat 177.9g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 80mg	0%
Sodium 4399.0mg	0%
Total Carbohydrate 161.8g	0%
Dietary Fiber 78.1g	0%
Total Sugars 34.9g
Protein 72.7g	0%

Vitamin D 0IU	0%
Calcium 632.4mg	0%
Iron 21.2mg	0%
Potassium 1729.0mg	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: 63.1%

Protein: 11.5%

Carbs: 25.5%