Keto Veggie Pakora
Crispy, golden, and delightfully spiced, Keto Veggie Pakoras are a low-carb twist on the beloved Indian street food snack. Packed with nutrient-rich zucchini, spinach, and cauliflower, these fritters are bound together with a gluten-free mix of coconut flour, almond flour, and psyllium husk powder, ensuring they’re perfectly keto-friendly. Infused with bold flavors of turmeric, cumin, coriander, and a touch of red chili, these pakoras deliver an irresistible crunch and vibrant taste. Fried to crispy perfection in healthy avocado or coconut oil, they make a mouthwatering appetizer or snack. Serve them piping hot with a refreshing keto-friendly mint chutney or creamy yogurt dip for a delicious way to satisfy cravings while staying on track with your low-carb lifestyle. Perfect for sharing or savoring, these pakoras are gluten-free, grain-free, and tailored for keto enthusiasts everywhere!
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Recipe Information
Ingredients
- 1 medium (sliced into thin strips) Zucchini
- 1 cup (chopped) Spinach
- 1 cup (grated) Cauliflower
- 0.25 cup Coconut flour
- 0.25 cup Almond flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon (adjust to taste) Red chili powder
- 0.5 teaspoon (to taste) Salt
- 0.25 cup (adjust as necessary) Water
- 0.33 cup (for frying) Coconut oil or avocado oil
Instructions
Wash and prepare the vegetables. Slice the zucchini into thin strips, chop the spinach, and grate the cauliflower.
In a large mixing bowl, combine the coconut flour, almond flour, and psyllium husk powder. Add turmeric, cumin, coriander, red chili powder, and salt. Mix well.
Add the prepared vegetables to the dry mixture and toss to coat evenly.
Slowly add water, one tablespoon at a time, to form a thick batter that holds the veggies together. Be careful not to make the batter too runny.
Heat coconut oil or avocado oil in a deep skillet or frying pan over medium heat.
Once the oil is hot, scoop small portions of the batter (about 1-2 tablespoons) and gently drop them into the oil. Flatten them slightly with a spoon for even cooking.
Fry the pakoras in batches, ensuring not to overcrowd the pan. Cook each side for about 2-3 minutes or until golden brown and crispy.
Remove the pakoras from the oil and place them on a paper towel-lined plate to absorb excess oil.
Serve hot with keto-friendly mint chutney or yogurt dip.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 2.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 393 mg | 8% | |
*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.
