Paleo Vegetable Pakora
Delight in the flavors of Paleo Vegetable Pakora, a healthy and grain-free twist on the traditional Indian snack! Packed with nutrient-rich veggies like zucchini, carrots, spinach, and red onions, these crispy delights are bound together by coconut and tapioca flours, creating a gluten-free batter with authentic spices like turmeric, cumin, and coriander for a bold, aromatic kick. Shallow-fried in coconut oil to golden perfection, these pakoras are crunchy on the outside while retaining a soft, flavorful center. Serve them piping hot with your favorite paleo-friendly chutney or alongside a tangy dipping sauce for an irresistibly snackable treat. Perfect for appetizers, entertaining, or cozy evenings, this quick and easy recipe comes together in just 35 minutes, making it a must-have addition to your collection of paleo recipes.
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Recipe Information
Ingredients
- 1 medium, grated Zucchini
- 2 medium, grated Carrots
- 1 small, thinly sliced Red onion
- 1 cup, chopped Fresh spinach
- 1 cup Coconut flour
- 0.5 cup Tapioca flour
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 small, finely chopped (optional) Green chili
- 2 large Eggs
- 0.5 cup, for frying (adjust as needed) Coconut oil
Instructions
Grate the zucchini and carrots, then squeeze out excess water using a clean kitchen towel or paper towel. Transfer the grated vegetables to a mixing bowl.
Add the thinly sliced red onion, chopped spinach, and cilantro to the bowl. Mix well.
In a separate bowl, combine the coconut flour, tapioca flour, ground cumin, turmeric powder, ground coriander, and salt. Stir the dry ingredients together.
Add the dry mixture to the bowl with the vegetables. Mix until the vegetables are coated evenly.
Crack the eggs into the mixture and add the finely chopped green chili if using. Stir until everything forms a cohesive thick batter. If the batter feels too dry, add a teaspoon of water at a time until it holds together.
Heat coconut oil in a large skillet over medium heat. You should use enough oil to shallow fry the pakoras.
Scoop small portions of the vegetable batter (approximately 2 tablespoons per pakora) and gently drop them into the hot oil, flattening slightly with a spatula.
Fry each pakora for 2-3 minutes on each side or until golden brown and crispy. Work in batches, being careful not to overcrowd the skillet.
Remove the pakoras from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite paleo-friendly chutney or dipping sauce.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 34.6 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2004 mg | 43% | |
*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.
