Low Carb Aloo Bread Pakora
Discover the perfect fusion of flavor and health with this Low Carb Aloo Bread Pakora recipe—a delightful twist on the traditional Indian snack! By swapping the classic chickpea batter for a low-carb blend of almond and coconut flours, this dish offers a wholesome alternative without compromising on taste. Stuffed with a spiced mashed potato filling flavored with green chili, ginger, and a hint of lemon, each pakora is crispy on the outside and irresistibly savory on the inside. Perfect for those following a low-carb diet, this gluten-free snack is fried to golden perfection and pairs beautifully with a zesty chutney or your favorite dip. Whether you're serving it as an appetizer or a teatime treat, these pakoras are sure to impress!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 Eggs
- 0.5 cup Water
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Boiled potatoes, mashed
- 4 Bread slices
- 0.5 cup Vegetable oil
- 1 Green chili, finely chopped
- 1 tablespoon Ginger, minced
- 1 tablespoon Lemon juice
Instructions
In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, ground turmeric, and ground cumin.
In a separate bowl, beat the eggs and add water. Stir into the dry ingredients to form a smooth batter. Add more water if needed to achieve a coating consistency.
Add chopped cilantro and mix thoroughly. Set the batter aside.
In another bowl, combine the mashed potatoes with finely chopped green chili, minced ginger, and lemon juice. Mix well.
Taste the potato mixture and adjust salt and spices as needed.
Remove crusts from the bread slices if preferred, and cut each slice in half diagonally to form triangles.
Spread the potato mixture evenly on one side of each bread triangle.
In a frying pan, heat the vegetable oil over medium heat.
Dip each bread triangle, with potato side facing upwards, into the almond flour batter ensuring they are coated well.
Carefully place the coated bread slices in the hot oil, potato side up, and cook for 2-3 minutes on each side or until golden brown.
Use a slotted spoon to remove pakoras from the oil and drain on paper towels.
Serve hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 15.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 462 mg | 36% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1390 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.
