Low Carb Kadhi Pakora
Discover the flavorful magic of Low Carb Kadhi Pakora, a delightful twist on a classic Indian dish that's both keto-friendly and gluten-free! This recipe swaps traditional ingredients with health-conscious alternatives like almond and coconut flour for the pakoras, while a tangy yogurt-based kadhi gets its rich, creamy texture from plain Greek yogurt. Enhanced by aromatic spices such as cumin, turmeric, and asafoetida, and garnished with fresh coriander, this dish is a feast for the senses. Crispy spinach and onion pakoras are simmered in the kadhi to soak up its vibrant flavors, creating a comforting yet guilt-free meal. Perfect for anyone seeking a low-carb Indian delight, serve it piping hot with cauliflower rice or a side salad for a wholesome and satisfying experience.
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Recipe Information
Ingredients
- 1 cup Plain Greek yogurt
- 3 cups Water
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Chopped spinach
- 0.5 cup Chopped onion
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger paste
- 1 Green chili, chopped
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 10 Curry leaves
- 2 tablespoons Ghee
- 0.25 teaspoon Asafoetida (Hing)
- 2 tablespoons Chopped coriander leaves
Instructions
In a mixing bowl, combine almond flour, coconut flour, chopped spinach, chopped onion, ginger paste, chopped green chili, salt, and baking soda. Mix well using a little water to form a thick batter for the pakoras.
Heat some ghee in a pan and add small spoonfuls of the batter to make pakoras. Fry until they are golden brown and crispy from all sides. Remove and set them aside on a paper towel to drain excess oil.
In another large mixing bowl, whisk together the Greek yogurt and 3 cups of water until smooth. Add turmeric powder, red chili powder, and salt to the yogurt-water mixture and mix well to form a smooth liquid.
In a deep saucepan, heat 1 tablespoon of ghee. Add cumin seeds and allow them to splutter. Then, add asafoetida and curry leaves. Stir for a few seconds.
Slowly pour the yogurt mixture into the saucepan, stirring continuously to prevent curdling. Bring the mixture to a gentle boil while constantly stirring.
Once the kadhi starts to thicken slightly, reduce the heat and add the fried pakoras to the kadhi.
Let the kadhi simmer on low heat for about 10-15 minutes, allowing the pakoras to soak in the flavors of the kadhi.
Garnish with chopped coriander leaves before serving. Serve the low-carb kadhi pakora hot with a side of cauliflower rice or a salad.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 21.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1127 mg | 87% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2658 mg | 57% | |
*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.
