Low Carb Potato Pakora
Indulge in the crispy, golden delight of Low Carb Potato Pakora, a creative twist on the classic Indian snack that's perfect for keto-friendly or low-carb diets! This ingenious recipe swaps traditional potatoes for thinly sliced turnips, creating a guilt-free alternative while maintaining the satisfying crunch and bold flavors pakoras are loved for. The turnip slices are coated in a spiced chickpea flour batter featuring aromatic cumin, coriander, and turmeric, with a pop of freshness from cilantro and lemon juice. Deep-fried to perfection, these pakoras are irresistibly crispy on the outside and tender within. Quick and easy to prepare in just 35 minutes, they're ideal for a flavorful appetizer or snacking experience. Serve them hot with tangy chutneys or your favorite dipping sauce, and savor the magic of this healthier take on a beloved classic!
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Recipe Information
Ingredients
- 2 medium Turnips
- 1 cup Chickpea flour (Besan)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Carom seeds (Ajwain)
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
- 1 cup Oil for frying
Instructions
Peel the turnips and slice them thinly, about 1/8 inch thick, to resemble potato slices.
In a mixing bowl, combine chickpea flour, ground cumin, ground coriander, turmeric powder, red chili powder, carom seeds, baking soda, and salt.
Gradually add water to dry ingredients, stirring constantly, until a smooth batter forms.
Add chopped cilantro and lemon juice to the batter, stirring to combine.
Heat oil in a deep pan over medium heat. Test the oil temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Dip each turnip slice into the batter, ensuring it's fully coated, then gently drop into the hot oil.
Fry the pakoras in batches, making sure not to overcrowd the pan. Cook each batch for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove pakoras from the oil and drain them on paper towels.
Serve hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.7 g | 316% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.8 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1699 mg | 36% | |
*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.
