Paleo Potato Pakora
Indulge in the irresistible crunch of Paleo Potato Pakora—a healthier twist on the traditional Indian snack that's completely grain-free and packed with flavor! This recipe swaps classic potatoes for nutrient-rich sweet potatoes and uses almond flour, arrowroot powder, and chickpea flour to create a perfectly spiced batter infused with cumin, turmeric, and coriander. Fried to golden perfection in coconut oil, these crispy fritters are both Paleo-friendly and delightfully gluten-free, making them ideal for clean eating. Ready in just 35 minutes, they are perfect for appetizers, party platters, or as a guilt-free indulgence paired with chutney or a fresh salad. Make these vibrant, flavorful pakoras and satisfy your cravings the wholesome way!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 1 cup Almond flour
- 1 tablespoon Arrowroot powder
- 2 tablespoons Chickpea flour
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper
- 0.5 cup Water
- 0.5 cup Coconut oil
- 0.25 cup Fresh cilantro
Instructions
Peel the sweet potatoes and slice them evenly into thin discs, approximately 1/8 inch thick, to ensure even cooking.
In a medium bowl, combine the almond flour, arrowroot powder, chickpea flour, garlic powder, cumin seeds, coriander powder, turmeric powder, salt, and cayenne pepper.
Gradually add the water to the dry ingredients while whisking to form a smooth, thick batter. The consistency should be similar to a thick pancake batter.
Heat the coconut oil in a deep frying pan over medium-high heat. The oil should be about 1/2 inch deep.
Dip each sweet potato disc into the batter, ensuring it is well-coated on both sides.
Carefully place the coated discs into the hot oil, frying a few at a time without overcrowding the pan.
Fry the pakoras for about 2-3 minutes on each side, or until they are golden brown and crispy.
Remove the pakoras from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Repeat the frying process with the remaining sweet potato discs.
Garnish with fresh cilantro and serve warm with a side of Paleo-compatible chutney or a salad.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 21.6 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 292 mg | 6% | |
*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.
