Low Carb Veggie Pakora
Crunchy, flavorful, and guilt-free, these Low Carb Veggie Pakoras are the perfect healthy twist on a classic Indian snack. Made with a blend of almond and coconut flours, this gluten-free recipe brings together zucchini, cauliflower, spinach, and red onion for a nutritious, fiber-packed base. Seasoned with aromatic spices like cumin, coriander, and turmeric, and fried to golden perfection in avocado oil, these fritters are irresistibly crispy yet light. Quick and easy to prepare in just 30 minutes, they make a fantastic appetizer or snack, beautifully paired with mint chutney or a tangy yogurt dip. Whether you're following a low-carb, gluten-free, or keto-friendly diet, these pakoras will satisfy your cravings without compromising on flavor.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 cup Cauliflower florets
- 1 cup Spinach leaves
- 1 small Red onion
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.75 teaspoon Salt
- 2 cloves Garlic cloves, minced
- 0.5 cup Water
- as needed Avocado oil (or another high-heat oil) for frying
Instructions
Wash and prep all the vegetables. Shred the zucchini using a box grater, chop the cauliflower florets into very small pieces, and finely slice the spinach and red onion.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much water as possible. This helps achieve a crispier texture in the pakoras.
In a large mixing bowl, combine the almond flour, coconut flour, ground cumin, ground coriander, turmeric powder, red chili powder, and salt.
Add the prepared vegetables (zucchini, cauliflower, spinach, and red onion) and minced garlic to the bowl. Mix well to coat the vegetables in the flour and spice mixture.
Slowly add water, 1 tablespoon at a time, and mix until the batter just holds together. You may not need the full 0.5 cup, so add sparingly.
Heat avocado oil in a deep skillet or frying pan over medium heat, ensuring the oil is about 1 inch deep for frying.
Once the oil is hot (around 350°F or 175°C), use a tablespoon or your hands to scoop small portions of the batter and gently drop them into the oil. Do not overcrowd the pan.
Fry the pakoras for 2-3 minutes on each side, or until golden brown and crispy. Remove using a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
Repeat until all the batter is used.
Serve the pakoras hot with mint chutney or a yogurt-based dip for a delicious, low-carb snack.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 25.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1320 mg | 28% | |
*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.
