Low Carb Layered Indian Parotta

Indulge guilt-free in the flaky, crispy goodness of this *Low Carb Layered Indian Parotta*! Perfect for keto and gluten-free diets, this reinvented classic swaps traditional flour with almond flour and psyllium husk, creating a dough that's both pliable and flavorful. The parotta's signature layers are achieved through a clever rolling and coiling technique, then cooked to golden perfection in coconut oil for a subtle, nutty aroma. Ready in under an hour, this recipe is a fantastic low-carb alternative to traditional Indian flatbreads, pairing wonderfully with rich curries, tangy yogurt dips, or as a stand-alone snack. Whether you're craving a hearty side or a stand-out centerpiece, this dish transforms a beloved South Indian favorite into a health-conscious delight!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 Eggs
• 0.5 cup Warm water
• 2 tablespoons Unsalted butter
• 2 tablespoons Coconut oil (for cooking)

Directions

Step 1

In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.

Step 2

In a separate bowl, beat the eggs and slowly add in the warm water while continuing to whisk to create a smooth egg mixture.

Step 3

Gradually pour the egg mixture into the dry ingredients, stirring with a wooden spoon until a dough begins to form. The psyllium husk will absorb the moisture, creating a pliable dough.

Step 4

Knead the dough for 2-3 minutes until it is smooth and evenly textured. If it feels too sticky, add a little more almond flour.

Step 5

Divide the dough into 4 equal parts. Roll each part into a smooth ball.

Step 6

Take one dough ball and place it on a large piece of parchment paper. Cover with another piece of parchment paper and use a rolling pin to roll it out into a thin circle, about 1/8-inch thick.

Step 7

Brush the circle lightly with melted butter. Starting from one end, gently roll the circle into a tight log. Coil the log into a spiral, tucking the end underneath.

Step 8

Repeat the rolling and coiling process with the remaining dough balls.

Step 9

Gently flatten each spiral into a disc using the palm of your hand, taking care not to press too firmly and damage the layers.

Step 10

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Place one of the flattened parottas into the skillet and cook for 3-4 minutes on one side, or until golden brown and crisp.

Step 11

Flip the parotta and cook for an additional 3-4 minutes on the other side. Add more coconut oil if needed to keep the parotta from sticking.

Step 12

Remove the parotta from the skillet and place it on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining parottas.

Step 13

Serve the low carb layered parottas hot with your choice of curry or yoghurt chutney for a delicious meal.

Nutrition Facts

Serving size	(494.8g)

Amount per serving	% Daily Value*
Calories	1754.8

Total Fat 156.7g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat g
Cholesterol 434mg	0%
Sodium 1785.0mg	0%
Total Carbohydrate 62.0g	0%
Dietary Fiber 36.6g	0%
Total Sugars 7.2g
Protein 53.9g	0%

Vitamin D 82IU	0%
Calcium 513.4mg	0%
Iron 10.3mg	0%
Potassium 318mg	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: 75.3%

Protein: 11.5%

Carbs: 13.2%