Keto Kachori
Elevate your snack game with this delightful Keto Kachori recipe, a low-carb twist on the traditional Indian treat! Crafted with a combination of almond flour, coconut flour, and psyllium husk powder, these golden, crispy balls are filled with a savory medley of spices, nuts, and seeds, including roasted peanuts, sunflower seeds, and sesame seeds. Aromatic cumin, fennel, and garam masala enhance the filling, while fresh ginger, green chili, and coriander add a burst of freshness. Fried to perfection in ghee and ready in under an hour, this keto-friendly version of kachori is the perfect appetizer or snack for those following a ketogenic diet. Serve them warm with a dollop of keto chutney or yogurt to make every bite irresistibly delicious!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Salt
- 0.5 cup Hot water
- 3 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 cup Roasted peanuts
- 0.25 cup Sunflower seeds
- 2 tablespoons Sesame seeds
- 2 tablespoons Shredded coconut
- 1 inch piece Fresh ginger
- 1 whole Green chili
- 2 tablespoons Fresh coriander leaves
Instructions
In a bowl, combine almond flour, coconut flour, psyllium husk powder, and salt. Mix well.
Slowly add hot water to the flour mixture, stirring until it forms a firm dough. Cover with a cloth and rest for 10 minutes.
In a pan, heat 1 tablespoon of ghee over medium heat. Add cumin seeds, fennel seeds, and stir until fragrant.
Add coriander powder, red chili powder, and garam masala. Stir for a minute.
Coarsely grind roasted peanuts, sunflower seeds, and sesame seeds. Add this mixture to the pan.
Stir in shredded coconut and cook for another 2-3 minutes.
Finely chop fresh ginger, green chili, and coriander leaves. Add them to the mixture and stir well.
Allow the filling to cool slightly and divide it into 10 equal portions.
Divide the dough into 10 equal portions and flatten each into a small disc.
Place a portion of filling in the center of each disc, gather the edges, and seal to form a smooth ball.
Heat the remaining ghee in a pan over medium heat. Carefully fry each kachori until golden brown, turning occasionally.
Remove kachoris and drain on paper towels. Serve warm with a side of keto-friendly chutney or yogurt.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 12.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1394 mg | 30% | |
*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.
