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  • Writer's picturePooja Sharma

Keto Fenugreek Crispy pancake/Methi Paratha

Updated: Jul 29, 2020





Being on Keto doesnt mean you have to give up the food you like, you just have to find a Keto-friendly way of making it :D.

Methi or Fenugreek leaves are kind of a superfood, rich in iron, calcium & vitamins. But I have always had trouble incorporating Methi in food, mainly because of it can taste bitter. There are only a few recipes in which I thoroughly enjoy it and this is the Keto version for my favorite : Methi Paratha and I usually accompany it with a side of paneer or tomato.


This is also a simple recipe, you have to mix all the ingredients to form a dough and let it sit for 5 min. Divide the dough into 3 parts. Place the dough between two baking sheets and roll out think layer using a rolling pin. Put some oil on tawa or pan and roast the paratha on both sides till golden brown.The thinner you roll out the paratha, crispier it will be. You can also consider frying the same. To enhance the flavors even more, top it with butter or Makkhan.



Serving: 1 | Carbs: 8g | Fats: 37g | Calories: 450

Ingredients: ========== 1 cup chopped Methi/Fenugreek leaves 1/2 cup Almond flour ( I use home made, recipe here) 3 tsp Chia seed powdered 2 tsp Flax seed powdered 1/4 tsp Asafoetida/Hing

1/4 tsp Turmeric

1/2 tsp Chilli powder/Green chilly

1/4 tsp Ginger-Garlic paste

2 tbsp Curd or Yogurt 1 tsp Water if needed Oil for roasting/frying Instructions: ========== 1. Mix all the ingredients in a bowl 2. Form a dough, add little bit of water if needed


3. Let the dough sit for 5 mins 4. Divide the dough into 3 parts 5. Place the dough between 2 sheets of baking paper and roll out the dough into circle up to 1/2cm thin using rolling pin


6. For roasting, pour 1 tsp oil on tawa or pan 7. Roast the pancake on both sides till golden-brown, add more oil if required


8. Top the hot paratha/pancake with butter

9. Serve with your choice of side




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