Popular and delicious flatbreads called parathas are typically served with various curries. Stuffed parathas come in a wide variety. In this dish, I load a Keto Paratha with grated paneer blended with Indian spices. I used 1 tbsp of butter in place of the 2 oz. of cream cheese. Compared to a paratha made with cream cheese, the end product tastes more like butter. Check out my recipe for keto cauliflower filled paratha if you want a variant of stuffed paratha with an aloo (potato) filling.
Paneer is a staple in every Indian grocery store.
PARATHA
Set the oven to 400 °F. In a bowl, combine 1 1/2 cups mozzarella cheese and 1 tablespoon butter. 1 tablespoon of butter was divided into 4 little pieces. Cook for 45 seconds in the microwave. Using a silicone spatula, stir the cheese and butter. Cook for an additional 45 seconds before mixing with a silicone spatula. The mozzarella should have a smooth appearance. To the mozzarella cheese mixture, add 1 egg and 3/4 cup almond flour. The almond flour and egg should be well mixed into the mozzarella mixture by mixing and folding. The dough should be divided into 4 pieces and placed on parchment paper or a silicone mat on a baking sheet.
Everyone desires a filling breakfast, especially in our Indian and Pakistani cultures where paratha is the most common option. If you work, you will likely feel satisfied with this type of hearty meal that will keep you full until lunch or evening. Although we can’t digest wheat paratha because of too many carbohydrates, we still crave it, and in addition to the different forms of breakfast, we also like to maintain our intelligence and slimness. The keto diet and other healthy eating plans can help with these kinds of issues. I made you this wonderful keto paratha that is also packed with nutrients.
PATA STUFFED WITH KETO PANEER
Spread the dough out to a thickness of about 4 inches, top with a large spoonful of paneer filling, then wrap the paneer in dough to form a sphere. With a silicone spatula, flatten and distribute the sphere onto the Silpat to create a circular paratha that is between 6 and 8 inches in diameter and 1/8 inch thick. To make a total of four keto paneer stuffed parathas, repeat the process.
AuthorHolly CookCategoryKeto Dinner RecipesDifficultyBeginnerI used 1 tbsp of butter in place of the 2 oz. of cream cheese. Compared to a paratha made with cream cheese, the end product tastes more like butter. Check out my recipe for keto cauliflower filled paratha if you want a variant of stuffed paratha with an aloo (potato) filling.
Set the oven to 400 degrees Fahrenheit.
cheese paneer, grated
Slice ginger, garlic, onions, and cilantro finely.
Grated paneer, cilantro, chilies, ginger, onion, salt, carom seeds, cumin powder, coriander powder, and chilli powder should all be combined in a bowl.
Place aside
Put butter and mozzarella cheese in a bowl. 1 tablespoon of butter was divided into 4 little pieces.
Cook for 45 seconds in the microwave. Using a silicone spatula, stir the cheese and butter. 45 more seconds of cooking.
With a silicone spatula, combine next. The mozzarella should have a smooth appearance.
Add the egg and almond flour to the mixture of mozzarella cheese.
The almond flour and egg should be well mixed into the mozzarella mixture by mixing and folding.
Cut the dough into four pieces. Place parchment paper on a baking sheet.
Place a large spoonful of paneer filling on the dough's surface after flattening to a height of around 4 inches. Make a sphere out of the paneer by enclosing it with the dough.
Onto the silpat, place the spherical. Using a silicone spatula, flatten and spread the mixture outward to create a round paratha that is 1/8 inch thick and 6 to 8 inches in diameter.
To make a total of four paneer-stuffed parathas, repeat.
Cook the stuffed parathas for 10–12 minutes in an oven preheated to 400°F.
Ingredients
Directions
Set the oven to 400 degrees Fahrenheit.
cheese paneer, grated
Slice ginger, garlic, onions, and cilantro finely.
Grated paneer, cilantro, chilies, ginger, onion, salt, carom seeds, cumin powder, coriander powder, and chilli powder should all be combined in a bowl.
Place aside
Put butter and mozzarella cheese in a bowl. 1 tablespoon of butter was divided into 4 little pieces.
Cook for 45 seconds in the microwave. Using a silicone spatula, stir the cheese and butter. 45 more seconds of cooking.
With a silicone spatula, combine next. The mozzarella should have a smooth appearance.
Add the egg and almond flour to the mixture of mozzarella cheese.
The almond flour and egg should be well mixed into the mozzarella mixture by mixing and folding.
Cut the dough into four pieces. Place parchment paper on a baking sheet.
Place a large spoonful of paneer filling on the dough's surface after flattening to a height of around 4 inches. Make a sphere out of the paneer by enclosing it with the dough.
Onto the silpat, place the spherical. Using a silicone spatula, flatten and spread the mixture outward to create a round paratha that is 1/8 inch thick and 6 to 8 inches in diameter.
To make a total of four paneer-stuffed parathas, repeat.
Cook the stuffed parathas for 10–12 minutes in an oven preheated to 400°F.
Notes
Dough becomes really sticky. If you don’t have a silicone spatula, wet your hands with water before combining the almond flour, eggs, and mozzarella cheese with the butter.
Use parchment paper in its place if you don’t have a silpat.
Cream cheese is used for fathead dough. To achieve a more buttery taste, I substituted with butter.
Nutrition
Serving size is one paratha, which has the following nutritional information: Calories: 475.3kcal; Carbohydrates: 10.8g; Protein: 24g; Fat: 38.8g; Saturated Fat: 17g; Polyunsaturated Fat: 0.1g; Monounsaturated Fat: 0.2g; Trans Fat: 0.1g; Cholesterol: 118.9mg; Sodium: 637mg; Potassium: 109.7mg
