Low Carb Bhakarwadi
Indulge in the guilt-free pleasure of Low Carb Bhakarwadi, a healthy twist on the classic Indian snack that’s perfect for those watching their carb intake. Made with a wholesome blend of almond flour, coconut flour, and psyllium husk, this delicious recipe delivers all the crisp and spice of traditional bhakarwadi without the carb-heavy ingredients. The filling, a fragrant mix of roasted cumin, fennel, sesame seeds, grated coconut, and tamarind paste, offers a bold and tangy flavor profile, balanced by a hint of sweetness from a sugar substitute. Baked to golden perfection instead of deep-fried, this snack not only satisfies cravings but also aligns with keto and low-carb diets. A homemade delight ready in under an hour, it’s ideal for tea time, festive occasions, or healthy snacking.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Salt
- 1 teaspoon Dry red chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 tablespoon Sesame seeds
- 1 teaspoon Coriander powder
- 2 tablespoons Grated coconut
- 1 teaspoon Tamarind paste
- 1 teaspoon Sugar substitute
- 2 tablespoons Oil
- 4 tablespoons Water
- 0.5 teaspoon Baking powder
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, salt, and baking powder.
Add 2 tablespoons of oil and mix until the mixture resembles breadcrumbs.
Gradually add 4 tablespoons of water, mixing until you have a soft, pliable dough. Set aside to rest for 10 minutes.
In a pan, dry roast the cumin seeds, fennel seeds, and sesame seeds over medium heat until fragrant. Let them cool.
Add the grated coconut to the pan and roast it lightly. Be careful not to brown it too much.
In a grinder, combine the roasted seeds and coconut, coriander powder, dry red chili powder, tamarind paste, and sugar substitute. Grind into a coarse powder.
Take the rested dough and roll it out between two sheets of parchment paper into a thin rectangle.
Spread the spice mixture evenly on the rolled-out dough, pressing it lightly with a spoon.
Carefully roll the dough into a tight log starting from one end, using the parchment paper to help you.
Cut the log into 1/4-inch thick slices using a sharp knife.
Place the slices flat onto the prepared baking sheet, leaving some space between each.
Bake in the preheated oven for 20-25 minutes until they are golden brown.
Remove from the oven and allow to cool completely on a wire rack before serving.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 10.3 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1158 mg | 25% | |
*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.
