Low Carb Potato Bonda
Satisfy your snack cravings guilt-free with this delicious Low Carb Potato Bonda, a healthy twist on the classic Indian street food! Instead of traditional potatoes, this recipe swaps them out for creamy mashed cauliflower, making it a perfect keto-friendly and gluten-free option. The blend of aromatic spices like turmeric, cumin, and mustard seeds, along with the nutty flavor of almond flour, creates a delightful crunch and irresistible flavor in every bite. These crispy, golden fritters are easy to make, with just 15 minutes of prep time and 20 minutes of cooking, making them the ultimate snack or appetizer for any occasion. Pair your Low Carb Potato Bonda with a tangy chutney or spicy dipping sauce to elevate its bold flavors. Perfect for low carb and keto dieters, this innovative twist on a beloved classic is a must-try!
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Recipe Information
Ingredients
- 350 grams Cauliflower florets
- 100 grams Almond flour
- 2 large Eggs
- 2 Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro, finely chopped
- 500 milliliters Oil for frying (e.g., coconut oil)
Instructions
Begin by steaming the cauliflower florets until tender, approximately 8-10 minutes. Once done, let them cool slightly, then mash until you achieve a smooth texture.
In a large mixing bowl, combine the mashed cauliflower with almond flour. Crack the eggs into the bowl and mix thoroughly to form a smooth batter.
Add the finely chopped green chilies, grated ginger, turmeric powder, mustard seeds, cumin seeds, coriander powder, and salt to the batter. Mix well to ensure even distribution of spices.
Fold in the chopped cilantro, giving the mixture a final stir.
In a deep frying pan, heat the oil over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the top.
Using your hands or a tablespoon, shape small portions of the batter into balls and gently slide them into the hot oil.
Fry the bondas until they turn golden brown on all sides, about 3-4 minutes. Ensure to flip them midway for even cooking.
Once cooked, remove them from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
Serve the Low Carb Potato Bonda hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
5153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 561.8 g | 720% | |
| Saturated Fat | 435.7 g | 2178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 15.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1624 mg | 35% | |
*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.
