Low Carb Classic Indian Parantha

Discover a delightful twist on a traditional favorite with this Low Carb Classic Indian Parantha recipe! Perfectly crafted for those following a low-carb or gluten-free lifestyle, this recipe swaps traditional wheat flour for a nutritious blend of almond flour, coconut flour, and psyllium husk powder, ensuring the same soft, pliable texture you love in paranthas. Enhanced with the rich flavors of ghee, optional cumin seeds, and fresh cilantro, these paranthas are wonderfully aromatic and irresistibly golden-brown when cooked. Ready in just 35 minutes, these hearty flatbreads are ideal for pairing with yogurt, pickles, or your favorite chutney for a wholesome meal. Easy to make and bursting with Indian-inspired flavors, this low-carb parantha is a must-try for health-conscious foodies!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 2 tablespoons Psyllium husk powder
• 0.5 teaspoon Salt
• 1 cup Warm water
• 0.25 cup Ghee
• 2 tablespoons Butter or additional ghee for cooking
• 1 teaspoon Cumin seeds (optional)
• 2 tablespoons Chopped fresh cilantro (optional)

Directions

Step 1

In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, and salt. Mix thoroughly to ensure even distribution of the dry ingredients.

Step 2

Slowly add the warm water to the dry mixture, stirring continuously until a dough begins to form. The psyllium husk will absorb moisture, helping bind the dough.

Step 3

Add ghee and knead the dough gently with your hands until smooth and pliable. The dough should not be sticky but soft. If it's too dry, add a tablespoon of water at a time until the desired consistency is achieved.

Step 4

Divide the dough into 8 equal portions and roll each portion into a ball.

Step 5

If using cumin seeds, sprinkle them on a flat surface or rolling board. Roll each dough ball into a disk about 6 inches in diameter, pressing into the cumin seeds to embed them into the dough.

Step 6

Heat a non-stick skillet or a traditional tawa over medium heat. Add a small amount of butter or ghee.

Step 7

Place one rolled parantha onto the heated skillet. Cook for about 2 minutes on one side or until golden brown, then flip.

Step 8

Cook the other side, applying a little more butter or ghee if needed, pressing gently with a spatula to ensure even cooking.

Step 9

Once both sides are golden brown and fully cooked, remove from skillet and place on a plate. Repeat with remaining dough balls.

Step 10

Garnish with chopped cilantro if desired and serve hot with your choice of side dish or dip, such as yogurt or pickles.

Nutrition Facts

Serving size	(606.3g)

Amount per serving	% Daily Value*
Calories	2155.3

Total Fat 184.4g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat g
Cholesterol 222mg	0%
Sodium 1259.8mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 61.1g	0%
Total Sugars 12.0g
Protein 53.3g	0%

Vitamin D 18IU	0%
Calcium 490.3mg	0%
Iron 12.9mg	0%
Potassium 603.9mg	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: 73.2%

Protein: 9.4%

Carbs: 17.4%