Low Carb Kachori
Indulge in the rich and satisfying flavors of **Low Carb Kachori**, a guilt-free twist on the classic Indian snack! This keto-friendly recipe swaps traditional flour for **almond flour** and **psyllium husk powder**, creating a crispy and golden crust that's both low-carb and delicious. The filling features a fragrant blend of **peanuts**, aromatic spices like **coriander, cumin, and fennel seeds**, and a kick of heat from **red chili powder**, making every bite a burst of flavor. Perfectly fried until golden, these kachoris are a crunchy delight that pair beautifully with **yogurt** or your favorite chutney. With just 25 minutes of prep and straightforward instructions, this healthier version of traditional kachoris is ideal for those following a **low-carb, keto-friendly, or gluten-free diet**—or anyone looking to enjoy a lighter yet indulgent snack.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 2 tablespoons Ghee
- 3 tablespoons Warm water
- 0.5 cup Peanuts
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 2 cups Oil for frying
Instructions
Begin by preparing the dough. In a large bowl, mix the almond flour, psyllium husk powder, and salt. Add ghee and combine well.
Gradually add warm water to the dry ingredients and knead into a smooth dough. Cover the dough and set aside for 10 minutes.
Roast the peanuts in a dry pan over medium heat until golden. Let them cool and coarsely grind them.
In the same pan, dry roast coriander seeds, cumin seeds, and fennel seeds for a couple of minutes until they release their aroma. Crush them coarsely using a mortar and pestle.
Mix the crushed seeds with ground peanuts, garam masala, red chili powder, chopped coriander leaves, and salt to create the filling mixture.
Divide the dough into six equal portions and flatten each portion into a small disc using your hands.
Place a tablespoon of the filling mixture in the center of each disc, then gather the edges to seal and shape into a ball. Flatten slightly to resemble traditional kachori.
Heat oil in a deep pan over medium flame. Once the oil is hot, carefully slide the kachoris into the hot oil, frying in batches if necessary.
Fry each kachori until golden brown and crispy, about 3-4 minutes on each side. Adjust the flame between medium-low to ensure even cooking without burning.
Remove the kachoris using a slotted spoon and drain on paper towels to remove excess oil.
Serve the low carb kachoris hot with a side of yogurt or chutney.
Nutrition Facts
Calories |
5956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 635.9 g | 815% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 10.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 844 mg | 18% | |
*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.
