Low Sodium Potato Pakora
Indulge in the crispy, flavorful delight of this Low Sodium Potato Pakora—an irresistible twist on a beloved Indian snack that's perfect for those seeking heart-healthy options! Thinly sliced potatoes are dipped in a batter made with chickpea flour and rice flour, infused with aromatic spices like cumin, coriander, turmeric, and red chili powder, along with fresh ginger and garlic for a bold, zesty kick. A splash of lemon juice and a sprinkle of chopped cilantro elevate this savory treat, which is fried to golden perfection. With no added salt and naturally vibrant flavors, this recipe is ideal for guilt-free enjoyment. Serve these pakoras hot with a low-sodium chutney or cooling yogurt dip for a snack or appetizer that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 500 grams Medium potatoes
- 150 grams Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 1 teaspoon Baking powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds, crushed
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 3 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 200 milliliters Water
- 500 milliliters Cooking oil (for frying)
Instructions
Peel and wash the potatoes. Slice them thinly (about 1/4 inch thick) to ensure they cook through when fried.
In a large mixing bowl, combine the chickpea flour, rice flour, and baking powder.
Add cumin seeds, crushed coriander seeds, red chili powder, turmeric powder, grated ginger, minced garlic, and chopped cilantro. Mix well.
Stir in the lemon juice and gradually add water to the dry ingredients, whisking to form a smooth, thick batter.
Heat the cooking oil in a deep frying pan or wok. The oil should be hot but not smoking (around 180°C/350°F).
Dip each potato slice into the batter, ensuring it is fully coated.
Carefully place the batter-coated potato slices into the hot oil. Fry a few slices at a time, avoiding overcrowding the pan.
Fry each batch for about 3-4 minutes, turning occasionally, until golden brown and crisp.
Remove the pakoras with a slotted spoon and drain them on paper towels.
Serve immediately with your choice of low sodium chutney or a yogurt dip.
Nutrition Facts
Calories |
5505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.2 g | 657% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 21.5 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3691 mg | 79% | |
*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.
