Keto Paneer Parantha Recipe
The ultimate Keto Parantha has arrived and I urge you to give it a try right away. It is yummy, filling, crispy, nutritious and Keto friendly.
Equipment
- Plate
- Bowl
- Pan
- Flat ladle
- Roller
Ingredients
- 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
Instructions
- 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.
Notes
More nutrition information about Keto Paneer Parantha
Calories – 322
Proteins – 12.3 g
Net Carbs – 6.3 g
Fats – 24.3 g