Low Carb Masala Vada
Dive into a guilt-free indulgence with this **Low Carb Masala Vada**, a delightful twist on the traditional South Indian snack! Packed with bold flavors from cumin, fennel, and fresh herbs, this recipe swaps out some of the carbs by incorporating nutrient-rich grated cauliflower and ground roasted peanuts. The coarsely ground chana dal adds a satisfying crunch, while spices like red chili powder and ginger bring the perfect level of heat. Deep-fried to golden, crispy perfection, these low-carb vadas are irresistibly delicious and make for a wholesome snack or appetizer. Ready in under an hour, they're best served hot with mint chutney or a tangy dipping sauce. Perfect for keto-friendly diets or anyone looking for a healthier snack option, these crispy fritters are sure to become a crowd favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Chana dal (split chickpeas)
- 100 grams Grated cauliflower
- 1 medium Chopped onion
- 2 finely chopped Green chilies
- 1 inch piece, grated Ginger
- 2 tablespoons, finely chopped Fresh coriander leaves
- 10 finely chopped Curry leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 50 grams Ground roasted peanuts
- 500 milliliters, for frying Oil
Instructions
Rinse the chana dal thoroughly in water and soak it for at least 2 hours. Drain and set aside.
In a food processor, coarsely grind the chana dal without adding any water. Make sure some pieces remain to add texture.
In a large mixing bowl, combine the ground chana dal, grated cauliflower, chopped onion, green chilies, grated ginger, coriander leaves, curry leaves, cumin seeds, fennel seeds, red chili powder, salt, and ground roasted peanuts.
Mix all the ingredients well until they are thoroughly combined.
Take a small portion of the mixture and shape it into a flat disc or patty, about 2 inches in diameter. Repeat with the remaining mixture.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide in the vadas.
Fry them in batches, ensuring not to overcrowd the pan. Cook until they are golden brown and crispy on both sides, about 3-4 minutes per side.
Remove the fried vadas using a slotted spoon and drain them on paper towels to remove excess oil.
Serve the low-carb masala vadas hot with a side of mint chutney or your choice of dipping sauce.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 23.7 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2085 mg | 44% | |
*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.
