Paleo Matar Kulcha

Elevate your culinary experience with this Paleo Matar Kulcha—a wholesome, grain-free twist on the iconic Indian street food dish. This recipe combines nutrient-rich almond and coconut flours to create soft and golden flatbreads that pair perfectly with a fragrant, spiced green pea topping. Infused with cumin, turmeric, and garam masala, the peas are cooked to perfection in ghee, delivering authentic flavors while keeping the dish paleo-friendly. With just 20 minutes of prep time and a simple skillet-cooking method, this nutritious recipe is quick, flavorful, and perfect for serving a satisfying, gluten-free meal with a healthy Indian flair. Whether you're following a paleo diet or simply looking to try a new, creative take on Matar Kulcha, this dish is sure to impress!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 0.25 cup Coconut flour
• 2 tablespoons Tapioca flour
• 0.5 teaspoon Baking powder
• 1 teaspoon Sea salt
• 1 Egg
• 0.25 cup Almond milk
• 3 tablespoons Olive oil
• 1 cup Frozen green peas
• 1 tablespoon Ghee
• 1 teaspoon Cumin seeds
• 0.5 cup Onion, finely chopped
• 1 teaspoon Ginger paste
• 1 optional Green chili, finely chopped
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Garam masala
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, and sea salt.

Step 2

In a separate bowl, whisk together the egg, almond milk, and 2 tablespoons of olive oil.

Step 3

Pour the wet ingredients into the dry ingredient mix and stir to form a dough. If the dough feels too sticky, add a bit more coconut flour, one teaspoon at a time.

Step 4

Divide the dough into 4 equal parts and flatten each into a thick round disk, about 5 inches in diameter.

Step 5

Preheat a non-stick skillet over medium heat and brush lightly with olive oil.

Step 6

Cook the flattened disks for 2-3 minutes on each side until they are golden brown and firm to the touch. Set aside.

Step 7

In the same skillet, add 1 tablespoon of ghee and heat on medium. Add the cumin seeds and let them crackle for a few seconds.

Step 8

Add the chopped onion, ginger paste, and green chili (if using), and sauté until the onions are translucent.

Step 9

Stir in the turmeric powder, coriander powder, and give it a quick stir.

Step 10

Add the frozen peas to the skillet and cook for 5-7 minutes, until they are heated through and tender.

Step 11

Sprinkle garam masala, fresh cilantro, and lemon juice over the peas and mix well. Adjust salt to taste.

Step 12

To serve, place a portion of the spiced peas on top of each cooked flatbread and enjoy this paleo-friendly version of Matar Kulcha warm.

Nutrition Facts

Serving size	(603.1g)

Amount per serving	% Daily Value*
Calories	1546.0

Total Fat 118.0g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 236mg	0%
Sodium 2740.8mg	0%
Total Carbohydrate 95.6g	0%
Dietary Fiber 33.9g	0%
Total Sugars 24.6g
Protein 42.9g	0%

Vitamin D 67.5IU	0%
Calcium 440.3mg	0%
Iron 12.1mg	0%
Potassium 945.1mg	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: 65.7%

Protein: 10.6%

Carbs: 23.7%