Low Carb Bateta Wara
Elevate your snacking game with this irresistible Low Carb Bateta Wara! A healthy twist on the classic Indian potato fritters, this recipe swaps starchy potatoes for cauliflower rice and almond flour, creating a flavorful and nutrient-packed bite-sized treat. Spiced with vibrant turmeric, cumin, red chili powder, and fresh coriander, these wara are bursting with bold, aromatic flavors. The addition of ginger and green chili provides a zesty kick, while lightly beaten eggs bind the mixture into perfect golden patties. Pan-fried to crispy perfection in olive oil, these low-carb fritters are ideal for guilt-free indulgence, whether served as a colorful appetizer or paired with chutney for a satisfying snack. Quick to prepare and loaded with wholesome ingredients, this gluten-free and keto-friendly dish is your go-to recipe for healthy comfort food!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 cup almond flour
- 1 teaspoon grated ginger
- 1 small, finely chopped green chili
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons, chopped fresh coriander leaves
- 2 large eggs
- 0.25 cup olive oil
Instructions
Wash and cut the cauliflower into florets. Steam or microwave the florets until they are tender, approximately 5-7 minutes. Let them cool slightly.
Transfer the cooked cauliflower into a food processor and pulse until they resemble rice grains. Avoid over-processing into a paste.
In a large mixing bowl, combine the cauliflower rice, almond flour, grated ginger, green chili, cumin seeds, turmeric powder, coriander powder, red chili powder, and salt.
Beat the eggs in a separate bowl and add them to the cauliflower mixture. Mix well until all ingredients are thoroughly incorporated.
Fold in the chopped fresh coriander leaves into the batter. The mixture should be slightly wet but able to hold shape when formed into balls.
Heat the olive oil in a large skillet over medium heat.
Using your hands, shape the mixture into small balls or patties, about 1.5 inches in diameter.
Carefully place the wara into the hot oil, taking care not to overcrowd the pan. Fry each side for about 3-4 minutes or until golden brown and crispy.
Remove the wara from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Serve hot with a side of chutney or yogurt dip as a delicious low-carb appetizer or snack.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 13.5 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 418 mg | 32% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1723 mg | 37% | |
*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.
