Priya Dogra – Indian Keto Coach

(Priya Dogra) #1

My name is Priya Dogra, an Indian Keto Coach and Nutritionist. This is my personal story of success in getting fit and losing weight by switching to a ketogenic lifestyle. The journey has inspired me to share my story with all those looking for inspiration to lose weight and get healthy again. When you are down and out and you feel that it cannot go any worse than this, your immediate safety net of family, friends, and peers plays a crucial role in your fight to beat the odds.
After becoming an Indian keto coach, my story got covered by the Times of India too! I was 100 kg when I started my keto journey, and today I am a happy 62 kg. If you are a working mother like me, a foodie who has had his or her full of junk, or somebody who hates the word gym or exercise, then I urge you to take my word and adopt the ketogenic way of life.

(KM) #2

Which is why we’re all here. Welcome! Hopefully we can learn from each other.

(Peter - Don't Fear the Fat ) #3

Good Luck Priya and Welcome.

(Priya Dogra) #4

Thanks, everyone! I appreciate your welcome message.

(Priya Dogra) #5

I am all smiles from one end to the other while writing this post. Finally, I have cracked the puzzle of a keto version of Chapati or Pita Bread, and my joy knows no bounds.

In India, small babies and children are very close to their mothers. Fathers are the breadwinners, as that’s what they do best. My mother is an excellent cook; she has magic in her hands. My soul food is the ajwain paranthi/pita bread with carom seeds that she makes for me.
This week, my meal consisted of two chapatis, sautéed broccoli, green chutney, and fried eggs every night.

Made with almond flour or coconut flour, it provides healthy fats and fiber while keeping carbs to a minimum.
Here goes, and please send me pictures of your versions.

Prep Time 10 minutes mins

Cook Time: 10 minutes

Total Time 20 minutes mins

Course Dinner

Cuisine Indian

Servings 4 Small Pita Bread

Calories 104 kcal

Equipment

  • Bowl

  • Grinder

  • Non-stick pan

  • knife

  • Rolling Board & Pin

  • Spoon

  • Flat spoon

Ingredients

  • 50 gms Desiccated Coconut
  • 1 tbsp Psyllium Husk Telephone Brand
  • 1 tbsp Melted Coconut oil Patanjali
  • ½ tsp Ajwain or Carrom Seeds
  • ¼ tsp Pink Salt
  • ½ cup Hot water
  • 2 tsp Ghee

Instructions

  • In a bowl, measure the desiccated coconut and Psyllium husk.

  • Add the salt and put it in a grinder.

  • Now grind the mixture till it is a fine powder.

  • Take out the mixture in a bowl and add the melted oil and carom seeds to it. Mix well.

  • Slowly add half the water to it. The ingredients will start binding with each other; add more only if you think the batter is very dry and not coming together. The water needs to be hot, not boiling.

  • I will not be able to tell you the exact amount of water, as different brands of Psyllium husk will react differently.

  • Now let the dough rest for five to seven minutes. Heat the griddle or non-stick pan on which you intend to cook the chapati.

  • I smeared the hot plate or tawa with half the ghee and got it ready.

  • Cut two pieces of parchment or baking paper. Divide the batter into four parts and form small balls in your hands.

  • Place one ball between the sheets of paper and lightly press with a rolling pin or belan. Do not apply too much pressure, or the batter will stick to the paper.

  • Now you can either lift the bread with a flat spoon or with your hands and place it on the hot plate.

  • Keep the heat high and let it get lightly golden on one side before you turn it.

  • Turn a few times more with a flat spoon; the bread should be cooked from all sides and should be crisp. Don’t worry, it does not stick to the plate because of the oil in it.

  • Have it hot with eggs or any veggie of your choice.

Notes

More nutrition information about Keto Chapati Carb: 1 g; fat: 10 g; protein: 1 g

(Bob M) #6

Very cool. I’ll try this at some point.