Keto Aloo Paratha

Keto Aloo Paratha is a delicious low-carb twist on the traditional Indian stuffed flatbread, using cauliflower as a substitute for potatoes, making it perfect for those following a ketogenic diet. This dish is flavorful and satisfying, offering the comforting essence of aloo paratha without the carbs.

Ingredients

• Cauliflower - 300 grams
• Almond flour - 100 grams
• Psyllium husk - 1 tablespoon
• Ghee - 2 tablespoons
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - 2 tablespoons, chopped
• Water - as needed for dough consistency

Steps

1. Steam the cauliflower florets until tender, then drain and mash them thoroughly to remove excess moisture.
2. In a mixing bowl, combine the mashed cauliflower, almond flour, psyllium husk, cumin powder, coriander powder, garam masala, salt, and chopped cilantro. Mix well until a dough forms.
3. Knead the dough for a few minutes until it is smooth and pliable. If the dough is too dry, add water a little at a time; if too wet, add more almond flour.
4. Divide the dough into four equal portions and roll each portion into a ball.
5. On a parchment paper, flatten each ball into a round disc about 1/4 inch thick, using a rolling pin.
6. Heat a skillet over medium heat and add 1 tablespoon of ghee. Place one paratha in the skillet and cook for about 2-3 minutes on each side, adding more ghee as needed, until golden brown and cooked through.
7. Repeat the process for the remaining dough balls.
8. Serve hot with a dollop of keto-friendly yogurt or chutney.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 30 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for those on a keto diet.
• High in fiber due to cauliflower, aiding in digestion.

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