Keto Paruppu Vada
Elevate your snack game with this crispy and flavorful Keto Paruppu Vada, a low-carb twist on the beloved South Indian lentil fritters. Perfectly crafted with soaked split chickpeas, almond flour, and aromatic spices like cumin, asafoetida, and fresh curry leaves, these vadas capture the authentic taste of traditional paruppu vada while staying keto-friendly. Each patty is fried to golden perfection in coconut oil, resulting in a crunchy bite that pairs beautifully with a side of coconut chutney or mint yogurt dip. Ideal as a savory appetizer or tea-time treat, this protein-rich, gluten-free recipe is a must-try for anyone following a ketogenic lifestyle without compromising on classic flavors. With a prep time of just 30 minutes, your new favorite snack is closer than you think!
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Ingredients
- 200 grams Split chickpeas (Chana dal)
- 50 grams Almond flour
- 1 medium, finely chopped Onion
- 2 small, finely chopped Green chili
- 1 teaspoon, grated Ginger
- 10 leaves, chopped Curry leaves
- 2 tablespoons, chopped Coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Hing (Asafoetida)
- 1 teaspoon or to taste Salt
- 0.5 teaspoon Black pepper powder
- 500 ml Coconut oil or cooking oil of choice for frying
Directions
Step 1
Rinse and soak the split chickpeas (chana dal) in water for about 2 hours. Drain the water completely.
Step 2
Transfer the soaked dal into a food processor. Pulse to a coarse paste. Do not add water; a few whole dal pieces can remain for texture.
Step 3
In a mixing bowl, combine the ground dal paste, almond flour, chopped onion, green chili, grated ginger, curry leaves, coriander leaves, cumin seeds, hing, salt, and black pepper powder. Mix well until all ingredients are incorporated evenly.
Step 4
Divide the mixture into equal parts and shape each into small round patties, about 1/2 inch thick. Ensure they are compact and smooth.
Step 5
Heat coconut oil in a deep frying pan over medium heat. Make sure the oil is hot but not smoking.
Step 6
Gently slide in a few vada pieces at a time, frying them in small batches. Do not overcrowd the pan.
Step 7
Fry the vadas, turning occasionally, until they are golden brown and crisp on both sides, about 3-4 minutes per side.
Step 8
Once cooked, remove the vadas with a slotted spoon and drain on paper towels to remove excess oil.
Step 9
Serve the Keto Paruppu Vadas hot as a snack or appetizer with a side of coconut chutney or mint yogurt dip.
Nutrition Facts
| Serving size | (946.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5415.1 |
| Total Fat 536.5g | 0% |
| Saturated Fat 432.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2427.9mg | 0% |
| Total Carbohydrate 158.9g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 32.1g | |
| Protein 52.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 320.6mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1940.9mg | 0% |
Source of Calories