Paleo Veggie Pakora
Savor the vibrant flavors of Indian cuisine with these Paleo Veggie Pakoras—a grain-free and gluten-free twist on the traditional favorite. Made with nutrient-rich almond, tapioca, and coconut flours, these crispy fritters are packed with wholesome vegetables like zucchini, carrot, and red onion, and infused with aromatic spices including cumin, coriander, turmeric, and a hint of cayenne pepper for optional heat. Perfectly golden and cooked in avocado oil, these pakoras are ideal for a healthy appetizer, snack, or side dish. Serve them warm with paleo-friendly dipping sauces like creamy avocado lime dip or spicy paleo ketchup for a deliciously satisfying treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Tapioca flour
- 2 tablespoons Coconut flour
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper (optional, for spice)
- 0.75 teaspoon Himalayan pink salt
- 0.25 teaspoon Black pepper
- 1 cup Grated zucchini (squeezed to remove excess water)
- 0.5 cup Thinly sliced red onion
- 0.5 cup Grated carrot
- 2 tablespoons Fresh cilantro leaves (chopped)
- 2 cloves Garlic (minced)
- 0.5 cup Water
- 0.5 cup Avocado oil (for frying)
Instructions
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Add the grated zucchini, sliced red onion, grated carrot, chopped cilantro, and minced garlic to the dry ingredients. Mix until the vegetables are evenly coated with the dry mixture.
Gradually pour in the water, a little at a time, and stir until a thick batter forms. The mixture should hold together when pressed, but not be too wet. Adjust water if needed.
Heat the avocado oil in a deep skillet or frying pan over medium heat. The oil should be hot but not smoking (about 350°F / 175°C).
Using your hands or a spoon, scoop small portions of the batter (about 2 tablespoons each) and gently shape them into rough patties or balls.
Carefully place the pakoras into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crisp.
Remove the pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining batter until all pakoras are cooked.
Serve warm with a side of paleo-friendly dipping sauce, such as avocado lime dip or spicy paleo ketchup.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 17.8 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1167 mg | 25% | |
*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.
