Keto Bateta Vada
Experience the crave-worthy flavors of “Keto Bateta Vada,” a low-carb twist on an Indian street food classic! This satisfying recipe replaces the traditional potato filling with a spiced cauliflower mash, seasoned with cumin, turmeric, ginger, and fresh cilantro for a bold and aromatic base. Wrapped in a golden almond flour batter enhanced with psyllium husk, these crispy snacks are deep-fried to perfection, delivering the crunch you love minus the carbs. Ideal for those on a keto diet or simply looking for a healthy alternative, these bite-sized vadas are both gluten-free and deliciously indulgent. Serve them warm with a keto-friendly chutney for the ultimate guilt-free treat! Perfect for appetizers, snack cravings, or party platters, “Keto Bateta Vada” is a flavorful fusion you don’t want to miss.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 3 tablespoons Ghee or coconut oil
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Ginger paste
- 1 Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
- 1 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 0.5 cup Water
- 0.5 teaspoon Baking powder
- 500 ml Oil for deep frying
Instructions
Begin by steaming the cauliflower florets until they are tender, about 8-10 minutes. Once cooked, set them aside to cool.
In a pan over medium heat, heat 1 tablespoon of ghee or coconut oil. Add mustard seeds and let them sputter, then add cumin seeds.
Add ginger paste and chopped green chili to the pan. Sauté for 1 minute until fragrant.
Add the steamed cauliflower to the pan along with turmeric powder and salt. Stir well to combine the spices with the cauliflower.
Using a potato masher or fork, mash the cauliflower until it forms a thick, paste-like consistency. Stir in chopped cilantro and remove from heat. Allow the mixture to cool slightly.
In a mixing bowl, combine almond flour, psyllium husk powder, water, and baking powder to form a thick batter. The psyllium husk will absorb the water and thicken the mixture; adjust with a bit more water if too thick.
Divide the cauliflower mixture into small portions and roll them into balls.
Dip each cauliflower ball into the almond flour batter, ensuring they are fully coated.
In a deep frying pan, heat oil over medium-high heat. Once hot, gently place the batter-coated balls into the oil, frying in batches if necessary.
Fry until the balls are golden brown and crispy on the outside, approximately 3-4 minutes per side. Use a slotted spoon to remove the vadas and drain on paper towels.
Serve warm with your choice of keto-friendly chutney or sauce.
Nutrition Facts
Calories |
5578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 592.1 g | 759% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 13.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1810 mg | 39% | |
*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.
