Keto Aloo Bread Pakora
Indulge in the irresistible flavors of Keto Aloo Bread Pakora, a delicious low-carb twist on the beloved Indian street food classic. This recipe recreates the indulgent crunch of traditional bread pakoras while keeping it keto-friendly, using almond flour bread and a spiced cauliflower filling instead of potatoes. The mashed cauliflower is sautéed with aromatic cumin, mustard seeds, turmeric, and garam masala, delivering rich, bold flavors that pair perfectly with the crispy almond flour batter. Perfect for a guilt-free snack or appetizer, these pakoras are golden-fried to gluten-free perfection in olive oil. Serve them hot with a refreshing keto mint chutney or creamy yogurt for a delightful fusion of taste and texture. With easy prep and simple ingredients, this keto-friendly treat is sure to steal the spotlight on your next low-carb menu.
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 2 tablespoons Cilantro
- 2 cups Almond flour
- 3 Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 2 tablespoons Water
- 1 cup Olive oil
Instructions
Steam cauliflower florets until tender, then mash them into a smooth mixture.
Heat ghee in a pan over medium heat. Add cumin and mustard seeds, cooking until they start to crackle.
Add the mashed cauliflower, turmeric powder, garam masala, salt, and red chili powder. Mix well and cook for 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.
Add chopped cilantro to the cauliflower mixture and mix well. Set aside.
Preheat oven to 350°F (175°C).
In a mixing bowl, combine almond flour, eggs, baking powder, garlic powder, and water to form a batter. The consistency should be thick, similar to pancake batter.
Slice the keto-friendly bread made using almond flour into thick slices.
Take two slices of bread and place a spoonful of the cauliflower mixture in between to make a sandwich.
Dip each 'sandwich' in the almond flour batter ensuring it is well-coated.
Place a large skillet over medium heat and add olive oil for frying. Once hot, carefully place the coated bread pakoras in the skillet.
Fry the pakoras on both sides until golden brown and crispy, about 2-3 minutes per side. Ensure the oil covers at least half the thickness of the pakoras for even cooking.
Remove the pakoras from the oil and place them on a paper towel to drain excess oil.
Serve hot with a side of keto-friendly mint chutney or yogurt.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 3.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 650 mg | 14% | |
*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.
