Almond Roti, Paratha, Chapati Recipe You Must Try For Weight Loss
Keto Roti, often known as keto chapati, is a low-carb variation of the famous Indian flatbread. It's a healthful, light, and quick recipe with instructions for rolling and shaping into beautiful rounds.
Serve this gluten-free almond flour roti with curries and dal, or use it as a wrap or roll basis.
They're simple to create and require only 5 ingredients. The first few may require some practice, but the results are beautiful regardless of the shape.
This keto chapati is just as soft, fluffy, and foldable as traditional roti but has just 4g net carbohydrates per serving against 12g in whole-wheat roti.
You don't even have to be on a keto diet to prepare them. These high-protein rotis are ideal for low-carb, gluten-free, vegan, and vegetarian diets.
Suggestions for Serving
Almond flour chapati pairs well with Indian curries and dals, but it may also be used to make burritos, wraps, tacos, and other dishes. Among my favorite combinations are:
Indian Cuisine: Pair it with dal tadka, coconut fish curry, butter chicken, chicken korma, lamb korma, or dal makhani in Indian cuisine.
Mediterranean: Use them as a foundation for Chicken Shawarma wraps
Mexican: Use it as a wrap for cauliflower tacos, chana masala tacos, chicken tinga, or bean burritos.
How to Store & Reheat
- Leftover keto roti can keep for 2-3 days at room temperature or up to 5 days in the fridge in an airtight container or plastic storage bag.
- Make Ahead: You may make the uncooked roti dough up to 3 days ahead of time. Wrap the dough ball in parchment paper first, then place it in a plastic storage bag and place it in the refrigerator.
- Freezing Instructions: Allow the keto flatbreads to cool fully before placing them in a freezer-safe plastic storage bag with squares of parchment paper between each one to avoid sticking. Store in the freezer for up to 6 months. Right on the kitchen counter, thaw.
- Reheating Instructions: Reheat for 10-15 seconds on each side in a hot skillet. Alternatively, microwave for 10-15 seconds.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 8 Roti
- 2 cup almond flour, extremely fine (blanched)
- 6 tbsp. entire psyllium husk
- 1/2 teaspoon of salt
- 3 tbsp. olive oil
- 1 cup lukewarm water
- In a mixing dish, combine salt, psyllium husks, and almond flour. Mix all ingredients well.
- Warm water and olive oil should be added, and the ingredients should be combined until a soft dough is formed. The dough should be worked for 1-2 minutes before resting for 5 minutes.
- The dough should be divided into 8 equal pieces. Gently shape each piece into a ball. Pick up one dough ball, then put it in the middle of a silicone mat or parchment paper.
- Put another parchment sheet over the dough ball. Start rolling it back and forth in an outward direction. Roll the parchment once again after a minor rotation. Continue doing this until you get a level surface with a 6-inch diameter and a uniform thickness. (Note: If they are not precisely round, don't worry.)
- Pick up any 6-inch lid and put it on the rolled-out dough if you want to adjust the form. Use pressure to cut the dough into a round. Add to the next dough ball after removing any extra with a scraper.
- On medium-high heat, preheat a nonstick pan. Apply a thin layer of oil, flip the parchment paper over, and lower the roti into the pan. Cook each side for two to three minutes or until light brown spots appear. Make the remaining rotis by repeating.
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