Today’s recipe, Paneer Bhurji with Flax Roti, is a delicious, low-carb vegetarian Keto meal that’s hearty, comforting, and easy to whip up. The spiced scrambled paneer pairs beautifully with soft, fibre-rich flax rotis. No nut flours required! Perfect for anyone following a Keto diet or just looking for a wholesome, grain-free lunch. I have a video to go along.
A few weeks ago, I got a call from a friend asking me to post some simple Keto meal recipes on my blog. Now, I’m used to getting the occasional recipe request—but this one caught me off guard! Then she added, “I made your gobhi methi paratha recipe, and it turned out great. But I think you should also share something that doesn’t use nut flours.”
Delighted and a bit surprised, I replied, “Oh wow! I’m so happy you read my blog and actually try the recipes! Yes, of course. I’ll share a simple Keto meal soon. Would you mind adding the request to the blog’s readers request page so I don’t forget?” And from there, our chat wandered into life updates and everything in between.
A few days ago, when I was thinking of making something quick and satisfying for lunch, I put together this simple vegetarian Keto meal: Paneer Bhurji with Flax Roti.
Paneer bhurji is a beloved dish in many Punjabi homes. Around this time of year—usually in May—I’m often drawn to cooking dishes my mother used to make. So you know from my last post, her death anniversary falls around Mother’s Day, and during this time, I think of her more often, missing her warmth in quiet, everyday moments.
I remember, when in India, during the hot summer months, the milk would sometimes sour quickly. But my mom had her own delicious way of making sure nothing went to waste. She would curdle the milk into soft, fresh paneer and either crumble it into a spicy, flavorful bhurji with onions, tomatoes, and spices, or knead it gently into the wheat dough to make chapatis that were extra soft and rich.
Every time I cook one of the dishes she often made, it feels like she steps into the kitchen beside me again, her presence folded gently into the food.
We enjoyed this paneer bhurji with thin flax rotis. They’re easy to make and perfect for my Indian friends who miss their roti-sabzi while on Keto. Some people worry that flax seeds are too “heaty” to eat during the summer, especially when temperatures hit 42°C. But flaxseeds are incredibly nutritious year-round — rich in omega-3 fatty acids, fibre, and antioxidants. Like with many foods, moderation is key. If your body tolerates flax seed well, there’s no harm in enjoying it in summer, just as many people continue to eat eggs or paneer in hot weather.
If you’re still concerned, try pairing flax seed rot with cooling, high-fibre vegetables like cucumber, bottle gourd (lauki), or zucchini. These can help balance the meal and support digestion in warmer months. So go ahead, give it a try!
I usually add peas and carrots to my bhurji, but since this was a Keto-friendly request, I used stir-fried Methi instead. (I often keep a small batch of stir-fried methi in the fridge—no more than 5 to 7 days.) You could also add dried fenugreek leaves (kasuri methi) or chopped bell peppers instead, or simply keep it plain.
Hope you enjoy this simple everyday recipe. If you give this recipe a try let me know and take a picture! Share the photo on social media and tag me @simpleglutenfreekitchene so I can see your version.
Ingredients
- Approx 330g paneer, crumbled ( I'm using freshly made)
- 1 tbsp ghee or coconut oil or any neutral oil
- 1/2 tsp cumin seeds
- 1 heaped tsp chopped or grated ginger
- 1 green chili, finely chopped
- 1/3 cup onion, finely chopped
- 1/2 cup tomato, finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- Salt to taste
- 1/3 cup chopped vegetables of your choice (I used 1 tbsp stir-fried methi)
- 1 cup flaxseed meal (ground flax seeds)
- 1/8 tsp salt
- 1/2 cup boiling water
Instructions
- Heat ghee in a pan. Add cumin seeds and let them sizzle.
- Add chopped onion. Sauté until the onion is soft and golden. Add ginger.
- Add tomatoes, turmeric, chili powder, and salt. Cook until the tomatoes break down and the mixture looks saucy.
- (If using the vegetables, add them now. Stir fry for a couple of minutes).
- Add crumbled paneer and mix well. Cook for 3–4 minutes until the flavors meld. Add stir-fried Methi.
- Sprinkle garam masala, mix again, and turn off the heat.
- In a bowl, mix flaxseed meal and salt.
- Add hot water a tablespoon at a time, stirring with a spoon until it comes together like a dough.
- Let it rest for 2–3 minutes, then knead lightly to form a soft dough.
- Divide into 4 portions. Roll each with a rolling pin between lightly greased ziploc bag or silpat or two sheets of parchment paper.
- Cook on a medium hot skillet for 1–2 minutes per side until lightly browned.
angiesrecipes
The flax roti sounds really interesting. And I love that it’s KETO.
Tandy (Lavender and Lime)
Thank you for sharing memories of your mother!