Low Carb Aloo Ka Parantha

Satisfy your cravings for a classic Indian flatbread with a healthy twist by trying this Low Carb Aloo Ka Parantha! Perfect for those on a low-carb or keto-friendly diet, this recipe combines the nutty richness of almond flour, the fiber-packed goodness of psyllium husk, and the subtle earthiness of riced cauliflower. A touch of mashed potatoes adds authentic flavor, while green chili, coriander, ginger, and bold spices like cumin and turmeric create a burst of traditional, aromatic taste. These golden-brown paranthas are cooked to perfection with a hint of ghee or olive oil, making them irresistibly soft on the inside and crispy on the outside. Ideal for breakfast, lunch, or dinner, serve these guilt-free paranthas with a tangy chutney or creamy yogurt for a deliciously satisfying meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Cauliflower (riced)
• 1 cup Almond flour
• 2 tablespoons Psyllium husk
• 0.5 cup Potatoes (boiled and mashed)
• 1 unit Green chili (finely chopped)
• 2 tablespoons Coriander leaves (finely chopped)
• 1 teaspoon Ginger (grated)
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Salt
• 2 tablespoons Ghee or olive oil
• 0.25 cup Water

Directions

Step 1

In a large bowl, combine the riced cauliflower, almond flour, and psyllium husk. Mix them thoroughly to form a uniform dry mixture.

Step 2

Add the mashed potatoes, chopped green chili, coriander leaves, and grated ginger to the dry mixture. Mix well until all ingredients are well incorporated.

Step 3

Add cumin seeds, turmeric powder, and salt into the mixture. Stir to blend the spices evenly.

Step 4

Gradually add water to the mixture, kneading it to form a dough. The dough should be firm yet pliable. You may not need all the water, so add it slowly to get the right consistency.

Step 5

Divide the dough into 4 equal portions and shape them into balls.

Step 6

Lightly dust a flat surface with almond flour to prevent sticking, then roll each dough ball into a round disc, about 6 inches in diameter.

Step 7

Heat a non-stick skillet or tawa over medium heat and add a little ghee or olive oil.

Step 8

Carefully place one rolled dough onto the hot skillet. Cook for 2-3 minutes until golden brown spots appear, then flip the parantha.

Step 9

Add a small amount of ghee or olive oil on the flipped side and cook the other side for an additional 2-3 minutes until golden brown.

Step 10

Repeat the cooking process with the remaining dough balls, adding more ghee or olive oil as needed.

Step 11

Serve the low-carb aloo ka parantha hot with your choice of chutney or yogurt.

Nutrition Facts

Serving size	(539.8g)

Amount per serving	% Daily Value*
Calories	989.8

Total Fat 77.2g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 0g
Cholesterol 71.7mg	0%
Sodium 1263.2mg	0%
Total Carbohydrate 63.1g	0%
Dietary Fiber 25.3g	0%
Total Sugars 9.2g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 312.9mg	0%
Iron 7.5mg	0%
Potassium 1098.5mg	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: 65.7%

Protein: 10.4%

Carbs: 23.9%