Paleo Thattai

Indulge in the crispy, savory goodness of Paleo Thattai—a grain-free, dairy-free take on the traditional South Indian snack! This paleo-friendly recipe swaps regular flours with almond flour, coconut flour, and arrowroot powder, creating a nutrient-packed, gluten-free alternative without sacrificing flavor. Enhanced with the nuttiness of sesame seeds, the richness of grated coconut, and a hint of spice from chili powder, these thin, crunchy discs are fried to golden perfection in coconut oil. With the added aroma of hing (asafoetida) and optional curry leaves, each bite is bursting with bold and authentic flavors. Perfect for festive occasions or as a guilt-free teatime snack, Paleo Thattai is a deliciously healthy twist on a beloved classic that’s easy to make ahead and store for up to a week!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 2 tablespoons Arrowroot powder
• 1 tablespoon Sesame seeds
• 2 tablespoons Grated coconut (unsweetened, fresh or dried)
• 1 teaspoon Chili powder
• 0.5 teaspoon Hing (asafoetida powder, paleo compliant)
• 0.5 teaspoon Salt
• 1 tablespoon Curry leaves (finely chopped, optional)
• 3 tablespoons Water
• 2 tablespoons Coconut oil (melted, plus extra for frying)

Directions

Step 1

In a mixing bowl, combine almond flour, coconut flour, and arrowroot powder. Mix well to ensure no lumps remain.

Step 2

Add sesame seeds, grated coconut, chili powder, hing, salt, and chopped curry leaves (if using) into the dry mixture. Stir to combine.

Step 3

Drizzle the melted coconut oil over the mixture and incorporate it evenly with your hands or a spoon.

Step 4

Gradually add water, one tablespoon at a time, and knead the dough until it comes together into a firm, pliable consistency. The dough should not be sticky.

Step 5

Divide the dough into small, equal-sized balls (about the size of a lime).

Step 6

Cut parchment paper into small squares or grease two flat surfaces with a little coconut oil. Place a dough ball between the parchment or between greased surfaces and gently press with your fingers or a flat-bottomed bowl to form thin, round discs (thattai).

Step 7

Repeat with the remaining dough, ensuring all discs are of even thickness (about 1/8 inch). Use a fork to prick a few holes on each disc to prevent puffing during frying.

Step 8

Heat coconut oil in a deep frying pan over medium heat. To check the temperature, drop a small piece of dough into the oil; if it rises to the surface and bubbles around it, the oil is ready.

Step 9

Carefully slide 2-3 discs into the oil, depending on the size of your pan, ensuring not to overcrowd. Fry on medium heat until golden brown and crisp, flipping occasionally for even cooking. Each batch should take around 2-3 minutes.

Step 10

Remove the fried thattai using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

Step 11

Repeat frying with the remaining discs.

Step 12

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

Nutrition Facts

Serving size	(229.4g)

Amount per serving	% Daily Value*
Calories	1016.7

Total Fat 87.5g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 1249.8mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 20.2g	0%
Total Sugars 5.7g
Protein 25.7g	0%

Vitamin D 0IU	0%
Calcium 226.3mg	0%
Iron 5.8mg	0%
Potassium 185.3mg	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: 72.5%

Protein: 9.5%

Carbs: 18.0%