Low Carb Aloo Pyaz Paratha

Indulge in the comforting flavors of traditional Indian flatbreads with a healthy twist with our Low Carb Aloo Pyaz Paratha. This recipe replaces conventional wheat with a gluten-free cauliflower and almond flour dough, making it perfect for low-carb or keto lifestyles. The filling, a flavorful blend of mashed potato, onions, green chili, and aromatic spices like garam masala and cumin, is wrapped in the soft, pliable dough, then pan-fried to golden perfection in fragrant ghee. The use of psyllium husk ensures a sturdy yet tender texture, while the natural sweetness of cooked cauliflower complements the savory filling. Quick to make and incredibly satisfying, these parathas are an excellent choice for breakfast, lunch, or dinner. Pair with yogurt or a tangy chutney for a well-rounded, nutritious meal that doesn’t compromise on taste.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 1 cup Almond flour
• 2 tablespoons Psyllium husk
• 0.25 cup Water
• 1 medium Boiled potato
• 1 medium Onion
• 1 small Green chili
• 2 tablespoons, chopped Cilantro
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 2 tablespoons Ghee or clarified butter

Directions

Step 1

Cut the cauliflower into florets and grate it using a food processor or box grater until it resembles rice.

Step 2

In a pan, add the grated cauliflower and cook over medium heat, stirring occasionally, until it becomes steam dry and loses most of its moisture, about 10 minutes.

Step 3

Transfer cooked cauliflower to a mixing bowl, add almond flour and psyllium husk, and mix to form a dough.

Step 4

Gradually add water to the dough mixture, kneading as you go, until a smooth and pliable dough forms. Cover the dough and set aside.

Step 5

Peel and mash the boiled potato in a separate bowl.

Step 6

Finely chop the onion, green chili, and cilantro. Add these to the mashed potato along with garam masala, cumin seeds, and salt. Mix until well combined.

Step 7

Divide the cauliflower dough into equal pieces and roll each piece into a ball. Flatten each ball slightly with your hands.

Step 8

Place a portion of the potato-onion filling onto each flattened dough piece. Carefully bring the edges of the dough over the filling to seal and create a round ball again.

Step 9

Roll each filled dough ball gently using a rolling pin into a circular shape, about 6-7 inches in diameter. Use a little almond flour to prevent sticking.

Step 10

Heat a non-stick skillet over medium heat and drizzle a small amount of olive oil.

Step 11

Place the rolled paratha on the skillet and cook for about 2-3 minutes on each side, until golden brown, using ghee to lightly grease the top as it cooks.

Step 12

Repeat for all parathas. Serve hot with yogurt or chutney.

Nutrition Facts

Serving size	(1022.1g)

Amount per serving	% Daily Value*
Calories	1440.7

Total Fat 106.8g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 72.7mg	0%
Sodium 3075.3mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 33.5g	0%
Total Sugars 22.2g
Protein 36.2g	0%

Vitamin D 0IU	0%
Calcium 420.9mg	0%
Iron 10.0mg	0%
Potassium 2514.4mg	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: 63.0%

Protein: 9.5%

Carbs: 27.5%