How to make Keto Paratha: with a cauliflower filling

Cauliflower filling for paratha

1. Add cauliflower florets to a grinder jar

2. along with ginger

3. green chilli

4. coriander leaves

5. and grind to a paste

6. Set a pan on medium heat and add 1 tbsp. of oil

7. Add coriander powder and stir fry for 10 sec

8. Add the cauliflower paste

9. Add salt to taste

10. Add black pepper powder to taste

11. Stir fry the cauliflower for 1-2 min and divide into 4 portions

Making the Paratha dough

1. Combine almond flour

2. Coconut flour

3. Xanthan gum

4. Salt to taste

5. and 1/2 tsp. of ghee

6. Mix well with your fingers

7. Add water a little at a time to get a soft dough

8. You will need a little less than 1/2 cup of water

9. Add 1/2 tsp. of oil to the dough and knead again

10. Divide the dough into 4 portions

Methods for stuffing the parathas

Method 1

1. flatten a dough ball very gently using a tortilla press. or roll out the dough to ~3 inch diameter

4. Add a 1/4 of the cauliflower filling

5. Press the dough close around the filling

6. Grease the dough ball with some oil

7. Flatten it with the tortilla press

8. Grease a non-stick pan and set to medium heat with some ghee

9. Press doen the paratha on the pan and peel the parchment paper off

   Its easier to peel off the parchment paper on the pan than to pick the paratha up and put in on the pan. There is more chances of it tearing on the latter method

10. Add some ghee to the other side and fry the paratha till it turns golden brown on both sides

Method 2

1. Take 2 portions of dough ball. Add a little bit of dough from one ball to the other (so one ball is big and one ball is small)

2. Grease a parchment paper and the dough balls and press down

3. You should get one big and one small rolled out doughs

6. On the rolled dough, add 1/2 the cauliflower filling, leaving a bit of margin throughout

7. Add the small rolled dough on it

8. Add some water to the margin so it gets sticky and fold the big dough over the small one

9. Flatten the paratha further

10. Grease a non-stick pan set on medium heat with ghee. Fry the paratha till it turns golden brown on both sides

11. Add ghee to the other side before flipping the paratha

12. The macros of this paratha will be double that of the parathas made with method 1 and method 3

Method 3

1. Mix the dough ball and the cauliflower filling together

3. Shape it like a disc. Grease with some oil

4. Flatten it with a tortilla press or roll it out

5. Heat a non-stick pan to medium high heat and grease with some ghee. Press the paratha down directly on the pan and gently peel the parchment paper away

6. Cook till it turns golden brown on both sides

Choose any method you like

1. The paratha from method 2 turns out like traditional wheat gobhi parathas. It is soft and delicious! Make sure to put in double the amount of filling (compared to method 1 and 3). Remember that the macros for the paratha made with method 2 will be double that of the parathas made with methods 1 and 3

2. The parathas made with methods 1 and 3 turns out soft and pliable. 

3. Enjoy this with some keto pickle https://ketocurries.com/index.php/recipe/how-to-make-a-keto-indian-pickle/