Indian · Lunch
Radish Stuffed Flatbread (Keto)
Radishes replace potato in this paneer-and-almond-flour flatbread, stuffed with seasoned radish and spices, pan-fried in ghee until spotted and crisp. A keto-friendly Indian bread delivering roughly 7g net carbs and over 60% of calories from fat per serving.
$3
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
628Calories
28.2gProtein
50.2gFat
19.3gCarbs
4.4gSugar
9.8gFiber
872mgSodium
351mgChol
18.1gSat Fat
540mgPotassium
410mgCalcium
3.9mgIron
0.7mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Grate the radish over a bowl, sprinkle with salt, and squeeze firmly in a clean cloth until dry and crumbly.
2
Build
Combine almond flour, coconut flour, egg, salt, and 1 tsp ghee; knead into a soft, slightly sticky dough by hand.
3
Rest
Cover the dough with a damp cloth and let sit 15 minutes so the coconut flour absorbs moisture and dough firms.
4
Stuff
Mix the squeezed radish, crumbled paneer, cumin, ajwain, chopped chili, grated ginger, cilantro, and turmeric until combined; fill dough and seal.
5
Fry
Heat griddle over medium heat with 1 tsp ghee; cook flatbread 4 to 5 minutes per side until deep golden-brown spots appear.
6
Plate
Transfer flatbread to a plate and serve hot with a small dollop of ghee brushed on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g paneer, crumbled
- 22 medium radish (about 100g)
- 1 cup112g almond flour
- 4 tbsp28g coconut flour
- 2 tbsp2 tbsp ghee, plus extra for pan-frying
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp carom seeds (ajwain)
- 22 small green chili
- 4 tbsp4 tbsp cilantro
- 1 tsp1 tsp ginger-fresh
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp salt
- 22 large eggs, to bind the dough
