Low Carb Vegetable Pakora
Satisfy your crispy, savory cravings with this Low Carb Vegetable Pakora recipe—a healthy twist on the classic Indian snack! Packed with nutrient-rich ingredients like cabbage, spinach, and red onion, these fritters are bound together using a unique low-carb blend of coconut flour, almond flour, and psyllium husk powder. Bold spices like cumin, turmeric, and garam masala elevate the flavors, while you have the option to deep-fry for indulgence or pan-fry for a lighter version. Perfect as an appetizer or snack, these golden-brown delights are best served hot with a refreshing yogurt dip or tangy chutney. Gluten-free, low-carb, and irresistibly crispy, this recipe is a guilt-free way to enjoy the beloved taste of traditional pakoras!
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Recipe Information
Ingredients
- 1 cup, finely shredded Cabbage
- 1 cup, chopped Spinach
- 0.5 medium, thinly sliced Red onion
- 2 small, finely chopped Green chilies
- 2 tablespoons Coconut flour
- 3 tablespoons Almond flour
- 1 teaspoon Psyllium husk powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon (or to taste) Salt
- 3 tablespoons (adjust if needed) Water
- 1 cup (for frying or adjust for pan-frying) Oil
Instructions
In a large mixing bowl, combine the shredded cabbage, chopped spinach, sliced red onion, and green chilies. Mix well.
Add the coconut flour, almond flour, psyllium husk powder, cumin seeds, turmeric powder, red chili powder, garam masala, and salt to the vegetables. Toss together until the vegetables are evenly coated with the dry ingredients.
Gradually add water, one tablespoon at a time, to the mixture. Mix until a thick batter-like consistency forms. The batter should bind the vegetables together but should not be too watery.
Heat oil in a deep frying pan or skillet over medium heat. If deep-frying, use enough oil to submerge the pakoras. For a healthier option, you can pan-fry the pakoras with less oil.
Scoop small portions of the mixture using your hands or a spoon and gently drop them into the hot oil. Be careful not to overcrowd the pan.
Fry the pakoras for 2-3 minutes on each side or until golden brown and crispy. Remove them using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat the process until all the batter is used.
Serve the low-carb vegetable pakoras hot with your favorite chutney or a side of yogurt dip.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 8.9 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 710 mg | 15% | |
*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.
