Keto Thattai

Indulge in the crispy, savory goodness of Keto Thattai, a low-carb twist on the traditional South Indian snack that’s perfect for those on a ketogenic diet. This grain-free recipe uses almond flour, coconut flour, and psyllium husk powder to replicate the crunchy texture of the classic version while keeping it keto-friendly. Spiced with chili powder, asafoetida, and a touch of sesame seeds, each bite delivers a burst of flavor balanced by the richness of grated coconut and melted butter. These golden, fried discs are easy to prepare, thanks to a straightforward dough that’s rolled out and fried to crispy perfection. Whether you’re looking for a healthy on-the-go snack or a festive treat, Keto Thattai is a delightful way to enjoy traditional flavors without any compromise. Perfect for Diwali celebrations or tea-time cravings, this guilt-free recipe will quickly become a favorite in your keto snack repertoire.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Psyllium husk powder
• 2 tablespoons Roasted chana dal powder (optional for texture, keto-approved)
• 2 tablespoons Grated coconut (unsweetened, fresh or desiccated)
• 2 tablespoons Butter (melted, unsalted)
• 0.5 teaspoon Chili powder
• 0.25 teaspoon Asafoetida (hing)
• 1 teaspoon Sesame seeds
• 0.5 teaspoon Salt
• 2 tablespoons Water
• 2 cups Cooking oil (coconut or avocado oil for frying)

Directions

Step 1

In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, roasted chana dal powder (if using), grated coconut, chili powder, asafoetida, sesame seeds, and salt.

Step 2

Add melted butter to the dry mixture and mix well until crumbly.

Step 3

Slowly add water, one tablespoon at a time, and knead the mixture into a smooth, slightly firm dough. The dough should not be sticky.

Step 4

Divide the dough into 10-12 small balls of equal size.

Step 5

Place one ball of dough between two sheets of parchment paper. Gently press and flatten it with your fingers or use a rolling pin to form a thin disc. Repeat this process for all dough balls.

Step 6

Using a fork, prick small holes in each disc to prevent puffing during frying.

Step 7

Heat the oil in a deep pan over medium heat. Test the temperature by dropping a small piece of dough into the oil; if it rises to the surface steadily, the oil is ready.

Step 8

Carefully slide 1-2 prepared Thattai discs into the oil and fry on both sides until golden brown and crispy, about 2-3 minutes per batch. Adjust the heat as needed to avoid burning.

Step 9

Remove the fried Thattai with a slotted spoon and place them on a paper towel to drain excess oil.

Step 10

Repeat the frying process for the remaining Thattai discs.

Step 11

Let the Thattai cool completely to become crisp. Store in an airtight container at room temperature for up to a week.

Nutrition Facts

Serving size	(684.5g)

Amount per serving	% Daily Value*
Calories	5021.5

Total Fat 554.2g	0%
Saturated Fat 430.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 62mg	0%
Sodium 1236.6mg	0%
Total Carbohydrate 46.2g	0%
Dietary Fiber 22.9g	0%
Total Sugars 7.3g
Protein 28.2g	0%

Vitamin D 0IU	0%
Calcium 235.6mg	0%
Iron 6.1mg	0%
Potassium 327.2mg	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: 94.4%

Protein: 2.1%

Carbs: 3.5%