Keto Kadhi Pakora
Experience the vibrant and guilt-free flavors of **Keto Kadhi Pakora**, a low-carb twist on the traditional Indian comfort dish! This recipe swaps chickpea flour for nutrient-rich almond flour and adds wholesome ingredients like spinach and cauliflower rice to create crispy, golden pakoras. Simmered in a tangy yogurt-based kadhi flavored with aromatic spices like cumin, mustard seeds, and curry leaves, this dish is brimming with authentic tastes while staying keto-friendly. Perfect for anyone seeking a healthy yet indulgent meal, Keto Kadhi Pakora is a satisfying, gluten-free option that brings the warmth of Indian cuisine to your table without veering off your dietary goals. Serve it piping hot for a truly soul-soothing experience!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Greek yogurt (full-fat)
- 2 cups Water
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 teaspoon Ginger, grated
- 2 pieces Green chilies, finely chopped
- 0.5 teaspoon Baking powder
- 0.5 cup Fresh spinach, chopped
- 0.5 cup Cauliflower rice
- 0.5 cup Olive oil
- 1 teaspoon Mustard seeds
- 2 pieces Dried red chilies
- 10 pieces Curry leaves
Instructions
In a bowl, mix 1 cup of almond flour, 1/2 cup of chopped fresh spinach, 1/2 cup cauliflower rice, 1 teaspoon grated ginger, 2 finely chopped green chilies, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Mix well to form a thick batter.
Heat olive oil in a frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil to form pakoras. Fry until golden brown on all sides. Remove and drain on paper towels.
In another bowl, whisk 1 cup of full-fat Greek yogurt with 2 cups of water until smooth. Add 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of salt. Mix well.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, 2 dried red chilies, and about 10 curry leaves. Sauté for about 30 seconds until fragrant.
Pour the yogurt mixture into the pan with the spices. Cook on low heat, stirring continuously until the mixture thickens slightly, about 10 minutes.
Gently add the fried pakoras to the kadhi and let them simmer for another 5-7 minutes, allowing the flavors to combine.
Serve the Keto Kadhi Pakora hot, garnished with additional fresh curry leaves if desired.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 17.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1776 mg | 38% | |
*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.
