Paleo Aloo Bread Pakora
Elevate your snack game with this Paleo Aloo Bread Pakora—an irresistible fusion of traditional flavors and paleo-friendly creativity! This recipe swaps out conventional bread for homemade cauliflower bread, crafted with almond and coconut flour for a nutritious twist. Layers of spiced potato filling, featuring carrots, green peas, and aromatic ginger-garlic paste, are sandwiched between these golden cauliflower discs and pan-fried to crispy perfection in coconut oil. Bursting with bold Indian spices like turmeric, garam masala, and red chili powder, this gluten-free and grain-free recipe delivers all the comfort of street food while staying true to healthy eating goals. Perfect as a snack or appetizer, serve these pakoras hot with a paleo-friendly chutney for a flavor-packed treat! Search-friendly tags: paleo recipes, gluten-free snacks, low-carb pakoras, healthy Indian recipes.
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Recipe Information
Ingredients
- 450 grams Cauliflower florets
- 1 large Egg
- 100 grams Almond flour
- 30 grams Coconut flour
- 2 medium Potato
- 1 medium Carrot
- 50 grams Green peas
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons Coriander leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Coconut oil
Instructions
Begin by steaming the cauliflower florets until they are tender, approximately 10 minutes. Allow them to cool slightly before proceeding.
In a food processor, pulse the steamed cauliflower until it becomes a fine rice-like texture.
Transfer the processed cauliflower into a clean cheesecloth or kitchen towel and squeeze out as much moisture as possible.
Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
In a mixing bowl, combine the cauliflower rice, egg, almond flour, coconut flour, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Mix until a dough forms.
Divide the dough into equal portions and shape them into small, flat bread-like discs on the prepared baking sheet.
Bake for 15-20 minutes or until the cauliflower bread is firm and light golden brown.
Meanwhile, peel and boil the potatoes until they are fork-tender. Once cooked, drain and mash them in a large bowl.
Grate the carrot and add it to the mashed potatoes along with green peas, ginger-garlic paste, turmeric, red chili powder, garam masala, coriander leaves, and 0.5 teaspoon salt. Mix thoroughly to form the potato filling.
Take two pieces of cauliflower bread and place a generous amount of the potato filling in between to create a sandwich.
In a skillet, heat coconut oil over medium heat. Once hot, place the cauliflower bread sandwiches in the oil carefully.
Fry each side until they are crisp and golden brown, about 3-4 minutes per side.
Remove the pakoras from the skillet and drain on a paper towel to remove excess oil.
Serve the Paleo Aloo Bread Pakora hot with your favorite paleo-friendly chutney or sauce.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 5.9 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 991 mg | 21% | |
*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.
