Keto Bateta Vada

Transform your snack game with this irresistible Keto Bateta Vada, a low-carb twist on the traditional Indian street food classic! This recipe swaps out potatoes for tender, spiced cauliflower mash, blended with aromatic mustard seeds, cumin, turmeric, and fresh cilantro. The creamy cauliflower filling is coated in a golden batter made from almond flour and psyllium husk, creating a crisp, crunchy exterior that’s both gluten-free and keto-friendly. Deep-fried to perfection, these bite-sized delights are perfect as an appetizer or snack, and they pair beautifully with your favorite keto chutney or dipping sauce. With its bold flavors, crispy texture, and low-carb appeal, this Keto Bateta Vada proves you can indulge in comfort food while staying true to your diet goals.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Cauliflower florets
• 3 tablespoons Ghee or coconut oil
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Ginger paste
• 1 Green chili, finely chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped
• 1 cup Almond flour
• 2 tablespoons Psyllium husk powder
• 0.5 cup Water
• 0.5 teaspoon Baking powder
• 500 ml Oil for deep frying

Directions

Step 1

Begin by steaming the cauliflower florets until they are tender, about 8-10 minutes. Once cooked, set them aside to cool.

Step 2

In a pan over medium heat, heat 1 tablespoon of ghee or coconut oil. Add mustard seeds and let them sputter, then add cumin seeds.

Step 3

Add ginger paste and chopped green chili to the pan. Sauté for 1 minute until fragrant.

Step 4

Add the steamed cauliflower to the pan along with turmeric powder and salt. Stir well to combine the spices with the cauliflower.

Step 5

Using a potato masher or fork, mash the cauliflower until it forms a thick, paste-like consistency. Stir in chopped cilantro and remove from heat. Allow the mixture to cool slightly.

Step 6

In a mixing bowl, combine almond flour, psyllium husk powder, water, and baking powder to form a thick batter. The psyllium husk will absorb the water and thicken the mixture; adjust with a bit more water if too thick.

Step 7

Divide the cauliflower mixture into small portions and roll them into balls.

Step 8

Dip each cauliflower ball into the almond flour batter, ensuring they are fully coated.

Step 9

In a deep frying pan, heat oil over medium-high heat. Once hot, gently place the batter-coated balls into the oil, frying in batches if necessary.

Step 10

Fry until the balls are golden brown and crispy on the outside, approximately 3-4 minutes per side. Use a slotted spoon to remove the vadas and drain on paper towels.

Step 11

Serve warm with your choice of keto-friendly chutney or sauce.

Nutrition Facts

Serving size	(1308.5g)

Amount per serving	% Daily Value*
Calories	5577.7

Total Fat 592.1g	0%
Saturated Fat 98.9g	0%
Polyunsaturated Fat 0g
Cholesterol 126mg	0%
Sodium 2759.3mg	0%
Total Carbohydrate 69.0g	0%
Dietary Fiber 37.4g	0%
Total Sugars 13.7g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 391.1mg	0%
Iron 9.1mg	0%
Potassium 1810.4mg	0%

*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.

Source of Calories

Fat: 93.0%

Protein: 2.2%

Carbs: 4.8%