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How to make Keto Paratha: with a cauliflower filling

keto paratha

This keto paratha has a flavorful cauliflower filling and will satisfy your craving for gobhi paratha

Prep Time 15 mins
Cook Time 10 mins
Cooking Method:
Cuisine:
Courses: , , ,
Servings: 4
Description

If you are craving gobhi paratha on a keto diet, this recipe is for you! I will share the recipe of a flavorful cauliflower stuffing and 3 different ways you can make the paratha. This tastes delicious as it is or with an Indian pickle (https://ketocurries.com/index.php/recipe/how-to-make-a-keto-indian-pickle/)

Ingredients
    Cauliflower filling
  • 1 cup Cauliflower florets (cut small, 100g)
  • 1/2 inch Ginger
  • 1 Green chiili
  • 2 tbsp Coriander leaves
  • 1 tbsp Oil (I use Avocado Oil)
  • 1/2 tsp coriander powder
  • 1/4 tsp black pepper powder
  • Salt (to taste (~1/4 tsp.))
    • Paratha dough
  • 1/4 cup Almond Flour (28g, I use the kirkland brand)
  • 1/4 cup Coconut flour (30g, I use the 365 brand)
  • 1/4 tsp Salt
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Ghee
  • 1/2 tsp Oil
  • Ghee (for frying)
  • <1/2 cup cup water
Instructions
    Cauliflower filling for paratha
  1. 1

    Add cauliflower florets to a grinder jar

  2. 2

    along with ginger

  3. 3

    green chilli

  4. 4

    coriander leaves

  5. 5

    and grind to a paste

  6. 6

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

  7. 7

    Add coriander powder and stir fry for 10 sec

  8. 8

    Add the cauliflower paste

  9. 9

    Add salt to taste

  10. 10

    Add black pepper powder to taste

  11. 11

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

    12. Making the Paratha dough
  12. 12

    Combine almond flour

  13. 13

    Coconut flour

  14. 14

    Xanthan gum

  15. 15

    Salt to taste

  16. 16

    and 1/2 tsp. of ghee

  17. 17

    Mix well with your fingers

  18. 18

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

  19. 19

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

  20. 20

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

  21. 21

    Divide the dough into 4 portions

    22. Methods for stuffing the parathas
    Method 1
  22. 22

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

  23. 23
  24. 24
  25. 25

    Add a 1/4 of the cauliflower filling

  26. 26

    Press the dough close around the filling

  27. 27

    Grease the dough ball with some oil

  28. 28

    Flatten it with the tortilla press

  29. 29

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

  30. 30

    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
  31. 31

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

  32. 32
    33. Method 2
  33. 33

    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)

  34. 34

    Grease a parchment paper and the dough balls and press down

  35. 35

    You should get one big and one small rolled out doughs

  36. 36
  37. 37
  38. 38

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

  39. 39

    Add the small rolled dough on it

  40. 40

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

  41. 41

    Flatten the paratha further

  42. 42

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

  43. 43

    Add ghee to the other side before flipping the paratha

  44. 44
    The macros of this paratha will be double that of the parathas made with method 1 and method 3
    45. Method 3
  45. 45

    Mix the dough ball and the cauliflower filling together

  46. 46
  47. 47

    Shape it like a disc. Grease with some oil

  48. 48

    Flatten it with a tortilla press or roll it out

  49. 49

    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

  50. 50

    Cook till it turns golden brown on both sides

    51. Choose any method you like
  51. 51

    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

  52. 52

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

  53. 53

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

  54. 54

Nutrition Facts per serving (from MyFitness Pal)

Servings 4

Amount Per Serving
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 3.4g17%
Cholesterol 8.8mg3%
Sodium 514.9mg22%
Potassium 264.2mg8%
Total Carbohydrate 9.4g4%
Dietary Fiber 6.3g26%
Sugars 2.4g
Protein 3.6g8%
Net Carbohydrates 3.1g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://ketocurries.com/index.php/recipe/how-to-make-keto-paratha-with-a-cauliflower-filling/

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