Low Carb Thattai

Indulge in a guilt-free snack with this Low Carb Thattai recipe—a healthier twist on the traditional South Indian favorite! Made with almond flour, flaxseed meal, and unsweetened grated coconut, this grain-free and gluten-free delicacy is perfectly crispy and satisfies your craving for a crunchy treat while staying low-carb. Seasoned with chili powder, sesame seeds, and a hint of asafoetida, these savory discs are packed with bold flavors and a delightful nuttiness. Easy to prepare and featuring nutritious ingredients, they fry up golden and crisp in coconut or avocado oil, making them a perfect snack for keto and low-carb diets. Serve these crunchy delights as an afternoon treat with chai or store them in an airtight container for a quick, satisfying bite anytime!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 10

Ingredients

• 1 cup Almond flour
• 2 tablespoons Flaxseed meal
• 2 tablespoons Grated coconut (unsweetened, fresh or desiccated)
• 0.5 teaspoons Chili powder
• 0.25 teaspoons Asafoetida (hing, optional)
• 1 teaspoon Sesame seeds
• 0.5 teaspoons Salt
• 2 tablespoons Water
• 2 teaspoons Coconut oil or ghee
• 0 as needed Oil (for frying, use coconut oil or avocado oil for a healthier option)

Directions

Step 1

In a mixing bowl, combine almond flour, flaxseed meal, grated coconut, chili powder, asafoetida, sesame seeds, and salt.

Step 2

Add water and coconut oil (or ghee) to the dry mixture. Knead well until it forms a soft, pliable dough. Add an additional teaspoon of water if the dough feels too crumbly but avoid overhydrating.

Step 3

Divide the dough into small, equal portions (about the size of a lime) and roll each into a smooth ball.

Step 4

Take a square of parchment paper or plastic wrap and grease it lightly with oil to avoid sticking. Place one dough ball between two sheets of the greased parchment paper.

Step 5

Gently press the dough ball with your fingers or a flat-bottomed bowl to flatten it into a thin disc, about 2-3 inches in diameter. Carefully peel off the top parchment sheet.

Step 6

Repeat this process for the remaining dough balls, keeping the shaped Thattai discs on a tray or plate lined with parchment paper for easy transfer.

Step 7

Heat oil in a deep frying pan on medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface immediately, the oil is ready.

Step 8

Carefully slide one or two Thattai discs into the hot oil. Fry in small batches to prevent overcrowding.

Step 9

Cook each Thattai for 1-2 minutes per side or until golden brown and crisp. Remove using a slotted spoon and drain excess oil on a paper towel.

Step 10

Allow the Thattai to cool completely before serving or storing in an airtight container. They remain fresh for up to a week.

Nutrition Facts

Serving size	(185.4g)

Amount per serving	% Daily Value*
Calories	899.7

Total Fat 83.6g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1212.5mg	0%
Total Carbohydrate 28.7g	0%
Dietary Fiber 16.3g	0%
Total Sugars 4.6g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 247.5mg	0%
Iron 5.0mg	0%
Potassium 180.3mg	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: 78.0%

Protein: 10.0%

Carbs: 11.9%