High Protein Potato Pakora
Elevate your snack game with this High Protein Potato Pakora recipe, a nutritious twist on the classic Indian favorite. Packed with protein from cooked quinoa and chickpea flour (besan), these crispy fritters combine the comfort of grated potatoes with vibrant flavors from fresh cilantro, onion, green chili, and aromatic spices like cumin, turmeric, and red chili powder. A touch of baking soda ensures a light and crispy texture, while deep frying transforms the batter into golden, satisfying bites. Perfect for vegetarians and protein seekers alike, this wholesome snack is easy to prepare in under 40 minutes and pairs beautifully with tangy chutneys or classic ketchup. Whether you're hosting a party or craving a guilt-free indulgence, these protein-rich pakoras are a must-try!
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Recipe Information
Ingredients
- 2 large Potatoes
- 1 cup Chickpea flour (Besan)
- 1 cup Cooked quinoa
- 1 medium Onion
- 0.5 cup Fresh cilantro
- 1 small Green chili
- 2 cloves Garlic
- 1 inch Ginger
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.75 cup Water
- 2 cups Vegetable oil
Instructions
Peel the potatoes and grate them into a large bowl. Rinse the grated potatoes in cold water to remove excess starch, then drain and squeeze out excess water.
Finely chop the onion, fresh cilantro, and green chili. Mince the garlic and ginger.
In a large mixing bowl, combine the grated potatoes, chickpea flour, cooked quinoa, chopped onion, cilantro, green chili, garlic, and ginger.
Add baking soda, ground cumin, red chili powder, turmeric powder, and salt to the mixture.
Gradually add water while mixing until you achieve a thick batter that can hold its shape. It should not be too runny.
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Using a spoon or your hands, shape the batter into small balls or fritters and gently drop them into the hot oil, being careful not to overcrowd the pan.
Fry the pakoras until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
Remove the pakoras from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with chutney or ketchup.
Nutrition Facts
Calories |
4955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 432.1 g | 554% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 30.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5091 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
