1 Almond Flour Roti LowCarb Indian Flatbread

Instructions

1. 1

   In a mixing bowl, combine almond flour, coconut flour, salt, and cumin powder.

2. 2

   Gradually add water to form a soft dough.

3. 3

   Divide the dough into small balls and flatten each ball between two pieces of parchment paper or plastic wrap to form thin rotis.

4. 4

   Heat a skillet over medium heat. Cook each roti for about 1-2 minutes on each side until lightly browned and cooked through.

5. 5

   Serve warm with your favorite curry or vegetables.

6. 6

   In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, and salt.

7. 7

   Add paneer cubes and coat them well with the marinade. Allow it to marinate for 30 minutes.

8. 8

   Preheat your oven or grill. Coat the paneer cubes with almond flour.

9. 9

   Skewer the paneer and vegetables, and grill or bake at 400°F (200°C) for about 15-20 minutes until golden and cooked.

10. 10

    Serve hot with mint chutney.

11. 11

    In a mixing bowl, combine almond flour, yogurt, baking powder, ginger-green chili paste, and salt. Gradually add water to form a batter.

12. 12

    Grease a steaming dish or shallow pan.

13. 13

    Pour the batter into the dish and steam for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

14. 14

    In a small pan, heat oil and add mustard seeds and curry leaves for tempering. Pour the tempering over the steamed dhokla.

15. 15

    Cut into squares and serve with green chutney.

16. 16

    In a mixing bowl, combine almond flour, whole wheat flour, cumin seeds, turmeric powder, and salt.

17. 17

    Gradually add water to form a dough. Divide into small balls.

18. 18

    Roll each ball into thin circles and cook on a hot skillet until both sides are golden brown and crisp.

19. 19

    Store in an airtight container and serve as a snack or with yogurt.

20. 20

    In a pan, heat ghee and add almond flour. Roast on low heat until it turns golden brown and fragrant.

21. 21

    Add milk and sweetener, stirring continuously to avoid lumps.

22. 22

    Cook until the mixture thickens and starts leaving the sides of the pan.

23. 23

    Add cardamom powder and stir well. Garnish with slivered almonds.

24. 24

    Serve warm or chilled.