Whole30 Aloo Bread Pakora
Savor the irresistible crunch and flavor of Whole30 Aloo Bread Pakora, a delightful twist on a classic Indian street food that's fully Whole30 compliant! This recipe features layers of potato stuffing infused with aromatic spices like garam masala, turmeric, and fresh cilantro, sandwiched between slices of almond flour bread. Coated in a batter of almond and tapioca flour and fried to golden perfection in Whole30-approved oil, these pakoras are crispy on the outside while staying soft and flavorful on the inside. Ideal for a satisfying snack or appetizer, pair them with your favorite Whole30-approved dipping sauce or chutney for an authentic and wholesome experience. Perfect for those following a clean eating lifestyle, this gluten-free and grain-free recipe doesn't compromise on taste or tradition.
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Recipe Information
Ingredients
- 3 medium-sized potatoes
- 0.5 red onion
- 1 green chili
- 0.25 cup fresh cilantro
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups almond flour
- 0.5 cup tapioca flour
- 0.5 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 cup coconut milk
- 0.5 teaspoon ginger powder
- 2 cups whole30 compliant oil for frying
- 8 slices Whole30 compliant almond flour bread slices
Instructions
Boil the potatoes in a pot until fork-tender. Let them cool slightly, peel, and mash them in a large mixing bowl.
Finely chop the red onion, green chili, and cilantro. Add them to the mashed potatoes along with garam masala, coriander powder, turmeric powder, salt, and black pepper. Mix everything thoroughly.
In another bowl, combine almond flour, tapioca flour, baking soda, and ginger powder. Stir in the coconut milk and apple cider vinegar to form a smooth, thick batter.
Place one almond flour bread slice on a flat surface. Spread a thick layer of the potato filling. Top with another bread slice, pressing gently to secure. Repeat with the remaining bread slices and filling.
Heat Whole30 compliant oil in a frying pan over medium-high heat until it shimmers.
Dip each potato-stuffed bread sandwich into the batter to coat completely. Let excess batter drip off before carefully placing in the hot oil.
Fry the pakoras in batches to avoid crowding the pan, turning occasionally, for about 4-5 minutes or until golden brown and crisp.
Remove pakoras from oil and place on a paper towel-lined plate to drain excess oil.
Serve hot with a side of Whole30 compliant dipping sauce or chutney.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 10.5 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1316 mg | 28% | |
*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.
