Keto Bateta Wara
Discover the ultimate low-carb twist on a beloved Indian street food with this Keto Bateta Wara recipe! Perfect for those following a ketogenic lifestyle, this savory delight swaps traditional potatoes for tender, spiced cauliflower florets, enveloped in a crispy almond flour batter. Infused with aromatic garam masala, cumin, and turmeric, each bite is a burst of vibrant flavors, enhanced by the zing of fresh lemon juice and the warmth of ginger-garlic paste. These golden-brown fritters are pan-fried to perfection in heart-healthy avocado or olive oil, creating a satisfying crunch while remaining keto-friendly. Serve them hot with a refreshing mint yogurt chutney for the perfect appetizer or snack. Whether you’re entertaining guests or indulging in a guilt-free treat, these keto cauliflower fritters are sure to impress!
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Recipe Information
Ingredients
- 300 grams Cauliflower florets
- 100 grams Almond flour
- 3 large Eggs
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Fresh cilantro
- 2 tablespoons Olive oil or avocado oil
- 50 milliliters Water
- 1 tablespoon Lemon juice
- 0.5 teaspoon Baking powder
Instructions
Cut the cauliflower into medium-sized florets, then steam or microwave them until fork-tender. This should take about 5-7 minutes. Once cooked, set aside to cool slightly.
In a mixing bowl, add almond flour, beaten eggs, garam masala, turmeric powder, chili powder, cumin seeds, salt, baking powder, and water. Whisk until the batter is smooth and slightly thick.
In a pan over medium heat, add 1 tablespoon of olive oil or avocado oil. Once hot, add ginger-garlic paste and sauté for 1 minute until aromatic.
Add the cooked cauliflower to the pan, then add lemon juice, and salt to taste. Mix thoroughly to coat the cauliflower with the spices. Mash slightly using a fork, leaving some texture in the cauliflower.
Fold in the chopped fresh cilantro and remove from the heat. Let the filling cool for about 5 minutes.
Shape the cooled cauliflower mixture into small, even-sized balls or patties (around 2-3 inches in diameter).
Heat the remaining olive oil or avocado oil in a deep frying pan over medium-high heat.
Dip each cauliflower ball or patty into the batter, ensuring it’s fully coated. Gently place into the hot oil.
Fry in batches to avoid overcrowding the pan. Cook for 3-4 minutes on each side or until golden brown and crispy.
Remove the Bateta Wara from the oil using a slotted spoon and drain on a plate lined with paper towels to remove excess oil.
Serve hot with a side of mint yogurt chutney or any keto-friendly dipping sauce of your choice.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 10.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 410 mg | 32% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1318 mg | 28% | |
*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.
