Keto Vada Pav
Indulge in the vibrant flavors of a Mumbai street food classic reimagined with a low-carb twist—Keto Vada Pav! This innovative recipe swaps traditional flour and potatoes for wholesome almond flour buns and a delicious cauliflower-based filling, making it perfect for keto followers craving their favorite Indian snack. The buns, baked to perfection, are soft yet sturdy, while the spicy cauliflower patties pack bold flavors from ginger garlic paste, turmeric, and red chili powder, accented by fresh coriander. Shallow-fried in healthy avocado oil, these golden patties are nestled between the fluffy buns to create a guilt-free, flavorful delight. Ready in just 45 minutes, this recipe is perfect for a quick lunch or snack that's both satisfying and diet-friendly. Serve it warm with keto-friendly chutneys or sugar-free ketchup for a true street food experience minus the carbs.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 2 tablespoons Psyllium husk powder
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Butter
- 1 cup Cauliflower florets
- 2 tablespoons Coconut flour
- 1 teaspoon Ginger garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin seeds
- 2 tablespoons Coriander leaves (chopped)
- 1 teaspoon Salt
- 0.25 cup Avocado oil (for frying)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, baking powder, and psyllium husk powder. Mix well.
Add eggs, almond milk, and melted butter to the dry ingredients. Stir until a dough forms.
Shape the dough into four small bun shapes and place them on the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
Meanwhile, steam the cauliflower florets until soft. Mash them into a smooth paste.
In a skillet, heat 1 tablespoon of avocado oil and add cumin seeds. Once they splutter, add ginger garlic paste and sauté until aromatic.
Add turmeric powder, red chili powder, salt, and mashed cauliflower. Mix well and cook for 2-3 minutes.
Sprinkle chopped coriander leaves into the mixture and bind the filling with coconut flour. Allow it to cool slightly.
Divide the cauliflower mixture into four portions and shape each into a small patty.
In the same skillet, heat the remaining avocado oil and shallow fry the patties until golden and crisp on both sides.
Once the buns are baked and cooled slightly, slice them in half horizontally.
Place a cauliflower patty between each bun to assemble the Vada Pav.
Serve warm, optionally with keto-friendly chutney or sugar-free ketchup on the side.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 2.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 216 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 572 mg | 12% | |
*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.
