Low Carb Bread Pakoda
Elevate your snacking game with this mouthwatering Low Carb Bread Pakoda, a guilt-free twist on the beloved Indian street food classic! This recipe replaces traditional gram flour with a nutrient-packed blend of almond flour and coconut flour while staying true to its crispy, golden crust. Stuffed with a flavorful paneer filling infused with fresh coriander, zesty lemon juice, and a hint of spice from green chili and ginger, these pakodas deliver a satisfying crunch and bold flavors. Perfect for keto and low-carb diets, this easy-to-make treat is prepared in under 40 minutes and pairs wonderfully with your favorite low-carb chutney or sauce. Whether you're hosting a gathering or indulging in an evening snack, these protein-rich and gluten-free pakodas are sure to impress!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 2 large Eggs
- 0.75 cup Water
- 3 tablespoons Ghee or coconut oil
- 4 slices Low-carb bread slices
- 200 grams Paneer (Indian cottage cheese)
- 1 medium Green chili, finely chopped
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Ginger, grated
- 1 tablespoon Lemon juice
Instructions
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, turmeric, cumin, and chili powder.
In a separate bowl, whisk together the eggs and water until light and frothy.
Gradually add the wet ingredients into the dry ingredients, stirring continuously to ensure there are no lumps. Set the batter aside.
In another bowl, crumble the paneer and mix it with chopped green chili, coriander leaves, grated ginger, and lemon juice. Mix well to form the filling.
Take one slice of low-carb bread and spread an even layer of the paneer mixture on it. Place another slice on top to make a sandwich. Repeat with the remaining slices.
Heat the ghee or coconut oil in a deep pan over medium heat.
Dip the prepared bread sandwiches into the batter, ensuring they are fully coated.
Gently place the battered sandwiches into the hot oil and fry until they are golden brown and crispy, turning occasionally. This should take about 3-4 minutes per side.
Remove the pakodas from the oil and place them on a paper towel to drain any excess oil.
Serve hot with chutney or a low-carb sauce of your choice.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 11.6 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 916 mg | 70% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 941 mg | 20% | |
*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.
