Low Carb Parata (Indian Flatbread)
Discover a healthy twist on a beloved classic with this Low Carb Parata (Indian Flatbread) recipe—a keto-friendly, gluten-free alternative to traditional paratha. Made with a unique blend of almond flour, coconut flour, and psyllium husk, this flatbread achieves a soft yet pliable texture perfect for scooping up your favorite curries or enjoying as a stand-alone treat. Aromatic fresh coriander adds a burst of flavor, while the use of ghee or coconut oil during cooking gives it a perfectly golden, slightly crispy exterior. Quick to prepare in just 35 minutes, this low-carb parata is an ideal choice for those seeking a nutritious, grain-free way to savor the comforting taste of Indian cuisine. Serve it warm alongside chutney or yogurt for a satisfying, guilt-free meal.
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Ingredients
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 2 tablespoons Psyllium husk
- 0.5 teaspoons Xanthan gum
- 0.5 teaspoons Salt
- 0.75 cup Hot water
- 2 tablespoons Ghee or coconut oil
- 2 tablespoons Chopped fresh coriander
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk, xanthan gum, and salt. Mix well until all the dry ingredients are evenly combined.
Step 2
Gradually add hot water to the dry mixture while stirring continuously. The dough will start to come together, forming a slightly sticky texture.
Step 3
Add chopped fresh coriander to the dough and knead gently until the mixture is firm and well combined. Let the dough rest for about 10 minutes to allow the ingredients to bind properly.
Step 4
Divide the dough into 4 equal portions. Roll each portion into a ball and flatten it slightly using your palms.
Step 5
Place a sheet of parchment paper on a flat surface. Using a rolling pin, roll out one of the dough balls between two sheets of parchment paper to prevent sticking, forming a circle about 6 inches in diameter and approximately 1/8 inch thick.
Step 6
Heat a non-stick skillet or a heavy-bottomed tawa over medium heat. Add a small amount of ghee or coconut oil to the skillet and allow it to melt.
Step 7
Carefully place the rolled-out parata onto the hot skillet. Cook for 2-3 minutes on one side or until golden brown spots appear. Flip the parata and cook on the other side for an additional 2-3 minutes, adding more ghee or coconut oil if necessary.
Step 8
Repeat the rolling and cooking process for the remaining dough balls.
Step 9
Serve the low carb parata warm with your choice of curry or chutney. Enjoy!
Nutrition Facts
| Serving size | (383.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1096.3 |
| Total Fat 85.0g | 0% |
| Saturated Fat 28.5g | 0% |
| Cholesterol 84mg | 0% |
| Sodium 1273.2mg | 0% |
| Total Carbohydrate 69.1g | 0% |
| Dietary Fiber 43.7g | 0% |
| Total Sugars 8.6g | |
| Protein 32.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 261.4mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 489.6mg | 0% |
Source of Calories