Low Carb Mackerel Pakora
Crispy, flavorful, and protein-packed, these Low Carb Mackerel Pakoras are a guilt-free twist on a classic Indian appetizer. Made with nutrient-dense almond and chickpea flours, canned mackerel, and aromatic spices like cumin, turmeric, and garlic, this recipe delivers all the taste without the carb overload. The addition of fresh coriander, red onion, and green chili gives these pakoras a vibrant, zesty kick, while coconut oil frying ensures a crispy outside and tender inside. Perfect for keto or low-carb diets, these golden-brown delights are ready in just 35 minutes and pair beautifully with a tangy chutney or cooling yogurt dip. Whether served as a snack, appetizer, or light meal, these pakoras are a fusion of health and indulgence that the whole family will love!
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Recipe Information
Ingredients
- 400 grams Canned mackerel
- 1 cup Almond flour
- 0.5 cup Chickpea flour
- 1 medium Red onion, finely chopped
- 0.25 cup Fresh coriander, chopped
- 1 medium Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Garlic powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg
- 0.5 cup Coconut oil
Instructions
Drain the canned mackerel and transfer it to a mixing bowl, breaking it into small pieces using a fork.
To the bowl, add almond flour, chickpea flour, chopped onion, fresh coriander, chopped green chili, grated ginger, garlic powder, cumin powder, turmeric powder, salt, and black pepper. Mix all the ingredients thoroughly.
Crack the egg into the mixture and combine everything to form a thick batter. If the mixture seems too dry, add a tablespoon of water at a time until the desired consistency is achieved.
Heat coconut oil in a deep pan over medium heat until it reaches about 350°F (175°C).
Using a spoon or your hands, form small balls or patties from the mackerel mixture.
Carefully add the pakoras to the hot oil, a few at a time, ensuring not to overcrowd the pan.
Fry the pakoras for about 3-4 minutes on each side or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
Serve the Low Carb Mackerel Pakora hot with a side of chutney or yogurt dip.
Nutrition Facts
Calories |
2599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 536 mg | 178% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 16.5 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 30.5 mcg | 153% | |
| Calcium | 1362 mg | 105% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2011 mg | 43% | |
*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.
