Keto Paneer Stuffed Paratha

Keto Paneer Stuffed Paratha

Parathas are a popular tasty flat bread that primarily accompanies a variety of curries. There are a lot of variants of stuffed parathas. In this recipe I use grated paneer mixed with Indian spices to stuff a keto paratha. This keto paneer stuffed paratha uses a modified fathead dough. I replaced the 2oz of cream cheese with 1 tbsp of butter. The result is a paratha with a more buttery taste in comparison to using cream cheese. If you are looking for an aloo (potato) filling version of stuffed paratha, check out my recipe for keto cauliflower stuffed paratha. Also, check out my keto mutton kheema stuffed paratha.

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Keto Paneer Stuffed Paratha

Paneer is a cream colored unsalted cheese made by curdling hot milk with lemon or lime juice, vinegar, yogurt or citric acid. Paneer is firm so it does not crumble easily. It is common to find paneer in any Indian grocery store. It is sometimes found in Costco and other grocery stores in the cheese section.

Paneer Filling

Grate 1 cup of paneer cheese and finely chop 1 tbsp cilantro, 2 tbsp onions, 1 tbsp garlic and 1 tbsp ginger.

In a bowl mix the 1 cup grated paneer, 1 tbsp finely chopped cilantro, 1 tsp finely chopped green chilies, 1 tbsp finely chopped ginger, 2 tbsp finely chopped onion, 1/2 tsp salt, 1/2 tsp chaat masala, 1 tsp garam masala powder, 1 tsp carom seeds, 1 tsp cumin powder, 1 tsp coriander powder and 1 tsp chili powder and set aside

Paratha

Preheat oven to 400°F. Put 1 1/2 cup mozzarella cheese and 1 tbsp butter in a bowl. Cut the 1 tbsp butter into 4 small pieces. Cook in microwave for 45 seconds. Stir cheese and butter with silicone spatula. Cook another 45 seconds and then mix with silicone spatula. The mozzarella cheese should appear smooth. Add the 3/4 cup almond flour and 1 egg to the mozzarella cheese mix. Mix and fold until the almond flour and egg are well incorporated into the mozzarella dough. Divide the dough into 4 parts and put on silicone mat/parchment paper on a baking tray.

Keto Paneer Stuffed Paratha

Flatten the piece of dough to about 4 inches and put a heaping spoon of paneer filling on the surface of the dough and enclose the paneer with the dough making it into a sphere. Place the sphere onto the silpat and flatten and spread outwards with a silicone spatula making a round shaped paratha about 6-8 inches in diameter and 1/8 inch thick. Repeat to create a total of four keto paneer struffed parathas

Place the stuffed parathas in the oven at 400°F and cook for 10-12 minutes

keto paneer stuffed paratha overhead

Notes

  • The dough gets very sticky so wet hands with water if you do not have a silicone spatula to mix the almond flour and eggs into the mozzarella cheese and butter.
  • If you do not have a silpat, you can use parchment paper instead.
  • The traditional fathead dough recipe uses cream cheese so I replaced with butter to achieve a more buttery taste.

Keto Paneer Stuffed Paratha

An Indian flat bread made keto with modified fathead dough and stuffed with a savory paneer filling
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Indian
Keyword: almond flour, fathead, keto
Servings: 4
Calories: 475.3kcal
Net Carbs: 6.8g

Ingredients

Paratha

  • 1 1/2 cups mozzarella cheeseshredded
  • 3/4 cups almond flour
  • 1 tbsp butterunsalted
  • 1 egglarge

Paneer Filling

Instructions

  • Preheat oven to 400°F

Paneer Filling

  • Grate paneer cheese
  • Finely chop cilantro, onions, garlic and ginger
    Keto Paneer Stuffed Paratha ingredients
  • In a bowl mix the grated paneer, cilantro, chilies, ginger, onion, salt, chaat masala, garam masala powder, carom seeds, cumin powder, coriander powder and chili powder.
    Keto paneer ingredients
  • Set aside

Paratha

  • Put mozzarella cheese and butter in a bowl. Cut the 1 tbsp butter into 4 small pieces.
  • Cook in microwave for 45 seconds. Stir cheese and butter with silicone spatula. Cook another 45 seconds.
    Fathead Mix mozzarella and butter
  • Then mix with silicone spatula. The mozzarella cheese should appear smooth.
  • Add the almond flour and egg to the mozzarella cheese mix.
    Fathead add egg and almond flour
  • Mix and fold until the almond flour and egg are well incorporated into the mozzarella dough.
    Fathead Dough
  • Divide the dough into 4 parts. Put on silicone mat/parchment paper on a baking tray.
    Split fathead into four

Paneer Stuffed Paratha

  • Flatten to about 4 inches and put a heaping spoon of paneer filling on the surface of the dough. Enclose the paneer with the dough making it into a sphere.
  • Place the sphere onto the silpat. Flatten and spread outwards with a silicone spatula making a round shaped paratha about 6-8 inches in diameter and 1/8 inch thick.
  • Repeat to create a total of four paneer struffed parathas
  • Place the stuffed parathas in the oven at 400°F and cook for 10-12 minutes

Notes

  • The dough gets very sticky.  Wet hands with water if you do not have a silicone spatula to mix the almond flour and eggs into the mozzarella cheese and butter.
  • If you do not have a silpat, you can use parchment paper instead.
  • The traditional fathead dough recipe uses cream cheese.  I replaced with butter to achieve a more buttery taste.

Nutrition

Serving: 1-paratha | 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 | Fiber: 4g | Sugar: 1.6g | Vitamin A: 632.2IU | Vitamin C: 2.2mg | Calcium: 540.2mg | Iron: 1.7mg | Net Carbs: 6.8g
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