Low Carb Sabudana Vada
Transform your snack game with this irresistible Low Carb Sabudana Vada, a guilt-free twist on the traditional Indian favorite! This innovative recipe swaps out the classic sabudana (tapioca pearls) for finely processed cauliflower, creating a lighter, low-carb alternative that's perfect for those watching their carbs without compromising on flavor. Infused with the nutty crunch of roasted peanuts, the creaminess of boiled potatoes, and the zing of fresh ginger and green chilies, these vadas are shallow-fried to perfection for a crispy golden crust. Almond flour adds depth and richness, while aromatic spices like cumin and a burst of lemon juice elevate the taste. Ready in under an hour, this easy-to-make dish is ideal for serving as a snack or appetizer alongside mint yogurt chutney or your favorite dip. Packed with wholesome, nutrient-rich ingredients, this low-carb sabudana vada is a deliciously satisfying treat your friends and family will love!
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Recipe Information
Ingredients
- 300 grams cauliflower florets
- 1 cup almond flour
- 2 medium boiled potatoes
- 0.5 cup peanuts
- 2 pieces green chilies, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 2 tablespoons coriander leaves, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- oil for shallow frying
Instructions
Begin by steaming the cauliflower florets for about 5-6 minutes until slightly tender. Let them cool, then finely chop or process them in a food processor until rice-like.
In a dry skillet, roast the peanuts on medium heat until golden. Allow them to cool, then crush them into a coarse powder using a blender or mortar and pestle.
In a large mixing bowl, mash the boiled potatoes completely, ensuring no lumps remain.
Add the processed cauliflower, almond flour, crushed peanuts, chopped green chilies, grated ginger, cumin seeds, chopped coriander leaves, lemon juice, salt, and black pepper to the mashed potatoes.
Mix all the ingredients thoroughly until they combine to form a dough-like consistency.
Divide the mixture into small portions (about 12-15) and shape them into flat, round patties.
Heat oil in a non-stick pan over medium heat. Add the vadas in batches, making sure not to overcrowd the pan.
Shallow fry the vadas until they are golden brown and crispy on both sides. This should take around 3-4 minutes per side.
Remove the vadas from the pan and place them on paper towels to drain any excess oil.
Serve the low carb sabudana vadas hot with a side of mint yogurt chutney or your preferred low carb dip.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 18.4 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2682 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.
