Dr Priti Nanda SibalFounder - Functional medicine clinic

Keto Palak Parantha | By Dr. Priti Nanda Sibal

Name: Keto Palak Parantha | By Dr. Priti Nanda Sibal
Uploaded: 2022-03-26T03:30:12+00:00
Duration: 3 min 53 s
Channel: Dr Priti Nanda Sibal
Description: In this video, functional‑medicine practitioner Dr. Priti Nanda Sibal demonstrates how to prepare a low‑carb, keto‑friendly Indian flatbread using…

26 Mar 2022 · 4 min

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3:53

In this video, functional‑medicine practitioner Dr. Priti Nanda Sibal demonstrates how to prepare a low‑carb, keto‑friendly Indian flatbread using spinach as the primary flour (spinach atta). She explains why many Indians avoid keto diets and positions this recipe as a way to enjoy traditional paratha without raising insulin levels. The ingredient list includes keto water, a bowl of spinach, salt, green chilies, coriander leaves, ginger, and a small amount of additional water. Dr. Sibal emphasizes using the moisture naturally present in the spinach before adding external water, then kneads a soft dough. She shows how to roll the dough thin using a paper sheet, shape small circular roti‑like parathas, and cook them on a tawa until crisp. Throughout, she highlights the dish’s taste, nutrition, and suitability for a keto lifestyle.

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Welcome to our channel Food, Medicine and Life, and I am Dr. Preeti Nanda Sibal, and I practice functional medicine in Gurgaon. Let's make keto palak paratha or roti, whatever you want to call it, because we Indians, you know, shy away from doing a keto because we think we will not have anything on the left side. So what are the ingredients I've used? I've taken 4 teaspoons of keto water. I'm going to put it here. I've taken 1 bowl of spinach, right, because this is spinach atta. You can increase the atta, but I like more veg and less atta, and that's the reason I have made it like this. I'm going to add little salt as per my taste. I'm going to add some green chillies and some coriander leaves, and we are going to make a dough of this. I have not added any water first because generally spinach has some water, right? And therefore I first want that, you know, all that water is used before I use any water from outside. Outside. Now I'm going to add some water, make this— so I'm adding a little ginger also to add that tanginess or crispiness to this keto paratha, right? And now my dough is ready, and I will make paranthas with this, which will be very, very yummy and very delicious and very nutritious, and it will not, it will not increase your insulin levels. So now our dough is ready, right? I have put this paper so that I am able to, you know, make thin parathas because I like it thin. You can use it the way you want to use it. Just put a little water on your hands so that, you know, you can press it properly. And with your hands, just make it into thin circular roti-shaped parathas. And once this is done, I am making very small, small parathas. You can choose your size and, you know, make it as the size you want to make it. And now just put it on the tawa and make it like you do a normal paratha, right? So So now our parathas are almost ready. I hope you can see it. Yes, right, and they are crisp, and you will really enjoy eating them.