The Keto Iron Chef’s Keto-Bhatoora

The Keto Iron Chef's Keto-Bhatoora
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Hobbit's Keto DogSub rolls

  • Servings: 2
  • Difficulty: moderate
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Keto-Bhatoora
(2 serving size)

The Keto Iron Chef's Keto-Bhatoora

Ingredients
Dry Ingredients
30g Casein Protein Isolate
20g Whey Protein Isolate
10g Egg White Powder
10g Egg Yolk Powder
30g Inulin Powder
3g Psyllium Husk
2g Xanthan Gum
2g Salt
2g Vanilla Extract
5g Sucralose
1,5g Baking Powder
1g Baking Soda
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For crisper crust the Keto-Flour can be changed into this formula : 45g Wheat Protein Isolate 8000, 30g Casein Protein Isolate, 15g Whey Protein Isolate, 15g Egg White Powder, 15g Egg Yolk Powder, 30g Inulin Powder

Wet Ingredients
25g Yogurt
15g Water
5g Coconut Oil

Direction
Whisk all dry ingredients on a medium bowl. Add yogurt and stir using spatula until a rough dough formed

Add the water, then switch using hand to knead the dough until elastic.
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Add the coconut oil and knead again until smooth

Divide the dough into 2 equal parts. Then roll each dough into round shape with 1/2 inch thickness, using roller pin

The Keto Iron Chef's Keto-Bhatoora

Deep fry the flattened dough with medium high heat on a frying pan and splash the hot oil over the dough surface to create steams inside the dough that will make it puffing
(the oil used for frying must be very hot around 200C – 250C, in order to make the dough puff and doesn’t absorb too many oil afterwards)

Flip the dough to the other side when the first upward surface has puff and turn golden brown

Drain the Keto-Bhatoora with spider strainer then use paper towel remove the excess oil

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Serve with curry dishes or India chicken massala dishes

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