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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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
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.
Equipment
- Oven
Ingredients
Paratha
- 1 1/2 cups mozzarella cheese - shredded
- 3/4 cups almond flour
- 1 tbsp butter - unsalted
- 1 egg - large
Paneer Filling
- 1 cup paneer - grated
- 2 tbsp onions - finely chopped
- 1 tsp green chilies - finely chopped
- 1 tbsp ginger - finely chopped
- 1 tbsp cilantro - finely chopped
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp chaat masala
- 1 tsp carom seeds
- 1/2 tsp salt - adjust to taste
Instructions
- Preheat oven to 400°F
Paneer Filling
- Grate paneer cheese
- Finely chop cilantro, onions, garlic and ginger
- 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.
- 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.
- Then mix with silicone spatula. The mozzarella cheese should appear smooth.
- Add the almond flour and 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. Put on silicone mat/parchment paper on a baking tray.
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
Did you enjoy the keto paneer stuffed paratha? Let us know in the comments below.
What is the metric equivalent of the cup in this recipe?
Replacement of egg , plz advise