Hey there! I know I’ve neglected this blog for the longest time but I plan on making up for lost time. None of us have been able to set foot in a restaurant (for obvious reasons) which meant there wasn’t any food or aesthetic to critique. On the bright side, I’ve become quite the quarantine chef! And that’s why I will be using this platform to share all the successful low carb/keto recipes I’ve tried over the last six months. I know how difficult it can be keep up with all the dos and don’t when it comes to going on a diet that puts a lot of restrictions on what goes into your body. But trust me, there are so many ways to cope and healthier (and delicious!) alternatives to everything you feel like you’ve been missing out on. I hope this site inspires you to get into a LCHF or ketogenic diet or motivates you to keep going if you just started.
So, I’ve been trying to recreate a low carb version of cheese naan, but ended up with something with an entirely different texture and taste. I’ve shared my attempts on my Instagram. I tried the classic coconut flour and psyllium husk combination but it just wasn’t doing it for me. Luckily my insta-habibis agreed that I should try again using fathead recipe and see where it goes.
It tasted nothing like the cheese naan I was craving, but these amazing stuffed parathas/rotis were born. If you have all these ingredients, you’ve got to make this TODAY!
|•200g almond flour|
•1/2 tbsp himalayan salt
•1/2 tbsp baking powder
•1 tbsp monkfruit sweetener
• 2 tbsp melted ghee (plus an additional tbsp when kneading the dough)
•3 crushed garlic cloves (to be mixed with the melted ghee)
•150g shredded mozzarella for the dough, 50-70g for the stuffing.
•2 tbsp cream cheese
|1. In a bowl, mix the almond flour, salt, monkfruit sweetener and baking powder. If you want the sweetness to be more subtle, try adding 1/2 tbsp of the sweetener instead. Add the eggs and make sure the mixture is unifrom.|
2. Melt 2 tbsp of the ghee in the microwave (it should take about 30-40 seconds). Mix the crushed garlic cloves in and then add to rest of the mixture.
3. Microwave the shredded mozzarella and cream cheese for 60-90 seconds in a separate bowl.
4. Combine everything and keep aside an additional tbsp of melted ghee to help you knead the dough because it will be very sticky. Adding a couple of dashes will help you form a smooth dough that’s easier to work with.
5. Divide the dough to 6 parts.
6. Flatten each one in the palm of your hand and stuff with mozzarella, then roll into a ball.
7. Roll them out between 2 parchment sheets. Make sure you don’t over do it, because we want it to be thick enough to hold the stuffing in.
9. Heat up a flat pan/tawa and start cooking the parathas on medium-high.
10. Lightly brush the sides with the remainder of the melted ghee we used earlier. This will make it easier to flip the parathas.
Here’s a quick video to show you how it’s done. I know the highlights and shadows are all over the place, but I’m still working on my quarantine film-making craft.
Before I disclose the calories and macros, please know that these parathas/rotis are H-E-A-V-Y. Definitely not something you should make very often, but an extremely delicious alternative to regular stuffed parathas/naans. It took me roughly 20 minutes to make them. Recipe yields 6 parathas. Macros and calories per paratha are:
|Net Carbs||3.2 g|
And that’s all there is to it. Let me know if you’ve tried this recipe and feel free to share any tips or tricks of your own. I’m hoping each post would turn into a collaborative space where we can all discuss and share recipe ideas and really learn from each other!
Until next time my loves!