Kachu Loti diye Chingri
Taro Stems with Prawns
Yes, with a tweak: ensure only taro *stems* are used, not taro roots (which are very high carb). About 8g net carbs per serving, lower than 5 in 10 Bengali dishes.
What it is
A traditional Bengali preparation featuring taro stems (kachu loti) cooked with prawns and a blend of mustard oil and spices. The stems have a unique texture and absorb flavors well.
Key ingredients
Taro stems (kachu loti), prawns, mustard oil, green chilies, garlic, kalonji (nigella seeds), turmeric, salt.
How to make it keto
Ensure only taro *stems* are used, not taro roots (which are very high carb). Request no chana dal (split chickpeas) or other high-carb lentils. Ask for minimal onion and no sugar.
Say this to the waiter (Bengali)
কচু লোটি দিয়ে চিংড়িতে শুধু কচু লোটি দেবেন, কচু নয়। ছোলার ডাল বা অন্য কোনো বেশি কার্বের ডাল দেবেন না। পেঁয়াজ কম ও চিনি দেবেন না, প্লিজ।
Kachu Loti diye Chingri: Only taro stems, no roots. No chana dal or high-carb lentils. Minimal onion, no sugar, please.
Watch out for
Using taro *roots* instead of stems. Addition of chana dal or other lentils. Excessive onion or tomato. Hidden sugars to balance flavors.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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