Low Carb Aloo Parantha

Experience the comforting flavors of a classic Indian favorite with a modern twist in this Low Carb Aloo Parantha recipe! Perfect for keto and gluten-free diets, this recipe swaps traditional wheat flour with almond flour and psyllium husk, while using spiced cauliflower rice as a low-carb alternative to the usual potato filling. Infused with aromatic spices like cumin, turmeric, and garam masala, each parantha is carefully crafted and cooked in butter until golden and flaky. Serve this guilt-free delight with a side of creamy yogurt or raita for the ultimate wholesome meal. Whether you're watching your carbs or simply exploring healthier options, this recipe delivers all the taste without the guilt.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 2 tablespoons Psyllium husk
• 1 cup Cauliflower, riced
• 1 cup Water, hot
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1 teaspoon Ginger, grated
• 1 unit Green chili, finely chopped
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves, chopped
• 4 tablespoons Butter for cooking

Directions

Step 1

Start by ricing the cauliflower using a food processor or grating it finely.

Step 2

In a pan, heat the ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Step 3

Add grated ginger and green chili. Sauté for a minute until fragrant.

Step 4

Add the cauliflower rice to the pan and cook for 5-6 minutes until it's slightly tender.

Step 5

Mix in the coriander powder, red chili powder, turmeric, garam masala, and salt. Stir well to combine.

Step 6

Fry the mixture gently for another 4-5 minutes until the spices are well integrated with the cauliflower.

Step 7

Remove from heat and let it cool slightly. Mix in the fresh coriander leaves.

Step 8

In a mixing bowl, combine almond flour, psyllium husk, and hot water. Stir until it forms a dough.

Step 9

Divide the dough into 8 equal parts and roll each part into a ball.

Step 10

Flatten a dough ball between two sheets of parchment paper using a rolling pin until it's about 6 inches in diameter.

Step 11

Place some cauliflower filling in the center, then bring the edges of the dough over the filling to enclose it.

Step 12

Gently press the stuffed dough into a flat disc, using the parchment paper to help shape it.

Step 13

Heat a non-stick skillet over medium heat and melt some butter.

Step 14

Cook the parantha in the skillet for about 2-3 minutes on each side or until golden brown.

Step 15

Repeat with the remaining dough and filling.

Step 16

Serve hot with yogurt or raita on the side.

Nutrition Facts

Serving size	(726.8g)

Amount per serving	% Daily Value*
Calories	1884.1

Total Fat 172.7g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat g
Cholesterol 205.8mg	0%
Sodium 2435.9mg	0%
Total Carbohydrate 64.6g	0%
Dietary Fiber 34.4g	0%
Total Sugars 11.1g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 540.8mg	0%
Iron 12.7mg	0%
Potassium 808.1mg	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: 77.8%

Protein: 9.3%

Carbs: 12.9%