I am all smiles, one end to the other, while writing this post. Finally, I have cracked the puzzle of a Keto version of Chapati or Pita Bread, and my joy knows no bounds.
In India, small babies and children are very close to their mothers. Fathers are the breadwinners, as that’s what they do best. My mother is an excellent cook, she has magic in her hands. My soul food is the ajwain paranthi/pita bread with carom seeds that she makes for me.
I have been having that since I was two. She rolls out a perfect circle of dough, sprinkles some carom seeds, salt and cooks it on a hot griddle or hot plate, and fries it in ghee. She then breaks it into small pieces and sprinkles some salt, pepper, sugar, and more ghee on it. We call this ‘choori‘ and since I went on Keto, I have missed it like hell.
But I got my Nirvana, I figured a way to make pita bread or chapati. And I promise you, that you will love it. I know many of you have been missing a crispy roti or chapati (Indian flatbread) for a long. Before I come to the recipe, I must confess that the pita bread is not a perfect circle, but I will get better with practice.
I already tried two batches and froze them in the freezer. So when you try them the first time, don’t be disappointed if they resemble the map of a country. At the end of the day, what matters is that – ajwain ki paronthi (pita bread with carom seeds) is back in our lives.
Every day, this week I have had 2 chapatis with fried eggs, with sautéed broccoli, and with green chutney, every night for dinner.
Here goes, and please send me pictures of your versions.
Keto Chapati Recipe/Pita Bread
- Non-stick pan
- Rolling Board & Pin
- Flat spoon
- 50 gms Desiccated Coconut
- 1 tbsp Psyllium Husk Telephone Brand
- 1 tbsp Melted Coconut oil Patanjali
- ½ tsp Ajwain or Carrom Seeds
- ¼ tsp Pink Salt
- ½ cup Hot water
- 2 tsp Ghee
- In a bowl measure the desiccated Coconut and Psyllium husk.
- Add the salt put it in a grinder.
- Now grind the mixture till it is a fine powder.
- Take out the mixture in a bowl, add the melted oil and carom seeds to it. Mix well.
- Slowly add half the water to it. The ingredients will start binding with each other; add more only if you think the batter is very dry and not coming together. The water needs to be hot, not boiling.
- I will not be able to tell you the exact amount of water, as different brands of Psyllium husk will react differently.
- Now let the dough rest for five to seven minutes. Heat the griddle or non-stick pan on which you intent to cook the chapati.
- I smeared the hot plate or tawa with half the ghee and got it ready.
- Cut two pieces of parchment or baking paper. Divide the batter into four parts and form small balls in your hands.
- Place one ball between the sheets of paper and lightly press with a rolling pin or belan. Do not apply too much pressure or the batter will stick to the paper.
- Now you can either lift the bread with a flat spoon or with your hands and place it on the hot plate.
- Keep the heat high and let it get lightly golden on one side before you turn it.
- Turn a few times more, with a flat spoon, the bread should be cooked from all sides and should be crisp. Don’t worry it does not stick to the plate, because of the oil in it.
- Have it hot with eggs or any veggie of your choice.
Tip: Try making Keto Chapati, this simple way, the first time. Next time, you can add garlic powder or any other herbs of your choice. You can skip out the ghee if you are using a non-stick pan. This pita bread can also be baked in the oven at 350 degrees for fifteen minutes — Priya Dogra.
Chapati, phulka, roti – no meal in India is complete without this quintessential flatbread. It’s as much an Indian cuisine table essential as rice. And while North India is known to be particularly fixated about this oldest flatbread, there is no denying that it is one of the easy-to-take-to and yet one of the tricky dishes to make – both shape and softness wise — Indian Express.