Low Carb Matar Kulcha

Indulge in the perfect fusion of traditional Indian flavors and modern low-carb living with this *Low Carb Matar Kulcha* recipe. Featuring a homemade almond flour dough enriched with psyllium husk and baked to golden perfection, these soft and fluffy kulchas are a gluten-free alternative to the classic flatbread. Paired with a tangy, spiced matar curry made from green peas, aromatic spices like garam masala and cumin, and a zesty hint of lemon juice, this dish offers all the comforting flavors of the iconic North Indian street food but in a healthy, low-carb format. Ready in under 45 minutes, this keto-friendly delight is perfect for a flavorful weeknight dinner or a guilt-free indulgence for your next Indian-inspired meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Psyllium husk
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Plain full-fat Greek yogurt
• 1 large Egg
• 2 tablespoons Ghee or oil
• 1 cup Frozen green peas
• 0.25 cup Water
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Amchur (dried mango powder)
• 0.5 teaspoon Garam masala
• 2 tablespoons Chopped fresh cilantro
• 1 tablespoon Lemon juice
• 1 small Green chili, finely chopped
• 0.5 teaspoon Salt (for matar)
• 0.25 teaspoon Chaat masala

Directions

Step 1

Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Step 2

In a large bowl, combine the almond flour, psyllium husk, baking powder, and salt. Mix well.

Step 3

Stir in the Greek yogurt and egg, mixing until a dough begins to form.

Step 4

Knead the dough lightly with your hands, ensuring it's firm enough to roll. If the dough is too sticky, add a little more almond flour.

Step 5

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

Step 6

Flatten each ball into a disk shape, about 1/4-inch thick, and place them on the prepared baking sheet.

Step 7

Brush each disk lightly with ghee or oil and bake for 20 minutes or until golden brown, flipping halfway through the baking time.

Step 8

Meanwhile, prepare the matar curry by boiling the green peas in 1/4 cup of water for about 5 minutes or until soft. Drain any excess water.

Step 9

Heat a tablespoon of ghee or oil in a pan over medium heat.

Step 10

Add the boiled peas, cumin powder, coriander powder, amchur, garam masala, chopped chili, and salt to the pan and sauté for 5 minutes.

Step 11

Remove the pan from heat and mix in the chopped cilantro, lemon juice, and chaat masala. Adjust seasoning to taste.

Step 12

Serve the freshly baked low-carb kulchas warm, accompanied by the flavorful matar curry. Enjoy!

Nutrition Facts

Serving size	(665.6g)

Amount per serving	% Daily Value*
Calories	1526.1

Total Fat 118.0g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 330.0mg	0%
Sodium 2994.2mg	0%
Total Carbohydrate 76.0g	0%
Dietary Fiber 33.1g	0%
Total Sugars 20.2g
Protein 62.3g	0%

Vitamin D 53.8IU	0%
Calcium 603.7mg	0%
Iron 11.1mg	0%
Potassium 860.2mg	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: 65.8%

Protein: 15.4%

Carbs: 18.8%