Last updated on July 11, 2023
Today, I have an exceptional and interesting recipe for you: Paneer Paratha. This delightful dish is here to make your Keto lifestyle more exciting and delicious.
Get ready for the ultimate Keto version of Paratha — also pronounced as parantha — an experience that is not only yummy and filling but also crispy, nutritious, and Keto-friendly.
Let me share a little backstory with you. During the Navratri festival, when I abstain from non-vegetarian food and focus on prayers and meditation, my mom was concerned about what I would eat. She suggested that I research whether we can incorporate Water Chestnut Flour into the Ketogenic lifestyle. This got me thinking.
In the Navratri, many people opt for two meals or even a single meal a day, practicing a form of Intermittent Fasting. This approach not only helps in balancing macros, but also opens up new avenues to try something new and exciting.
So, I delved into my research and discovered some amazing health properties of Chestnut Flour. While it’s not an everyday ingredient, it can definitely be enjoyed occasionally, adding variety to our Keto journey.
- Low in fat
- Low in sodium
- High in potassium
- Rich in minerals, including calcium, iron, zinc and phosphorus
- Contains moderate amount of fiber
- Good source of energy
And that’s not all it is also high in fiber, hence the net carbs come down to a figure that most people will be able to adjust in their daily macros and calories intake.
Nutrition in 100 grams of Indian water chestnut (Singhara):
|Dietary fiber||14.9 grams|
So I decided to tread carefully first time and try to make a bread or parantha out of it. The recipe today is of a Keto parantha with a stuffing of fresh paneer or cottage cheese.
The Water Chestnut Flour is easily available in all stores, and you can always store it in an airtight container. So because I was cooking with this flour for the first time, I had no clue of how much water I will need to knead it into a dough. I started with little water and happy to share that it is pretty manageable.
North India is known for its vast array of breads, mostly made with atta or whole wheat, as it abounds in this region. The traditional paratha, a stuffed bread, is fried, and a popular breakfast item eaten with pickle and curd. The flattened dough when folded into quarters and then re-rolled, has a flaky, layered texture and turns into what we call a lachha paratha — The Hindu.
I first wanted to make it a stuffed parantha, but the dough cannot be rolled out such for that. So instead I kneaded the grated paneer in the dough itself and that worked as a binding factor.
I am going to try Pakoras next! So watch out for that.
Paneer Parantha Recipe
Keto Paneer Parantha Recipe
- Flat ladle
- 100 gm Singhara Atta/Water Chestnut Flour
- 4 tsp Ghee
- 100 Grated Paneer/Cottage Cheese
- Fresh Coriander according to taste
- Pinch of Carrom Seeds
- White & Pink Salt According to Taste
- Red Chilly Powder Optional
- Green Chilly Chopped
- Measure the chestnut flour and knead it into a firm dough.
- Grate the paneer and add your choice of fresh herbs and dry masalas to it.
- Now you need to knead the flour of the parantha and the paneer masala together and make one dough.
- Next, heat a nonstick pan and put some ghee on it. Keep it ready.
- Roll the flour with a light hand and do not try to make it very thin, as then it might stick to the bottom.
- Once rolled lift it slowly and put it on the hot pan, and cook on low heat till cooked on one side.
- Turn the side after three to four minutes and keep pressing the sides with a flat ladle.
- When the Keto Parantha becomes nice and crispy take it off the pan and have it hot with a dollop of butter.
Also Read: Keto Almond Roti